A creamy, cheesy casserole made with roasted butternut squash, herbs, and three cheeses—perfect for holidays or weeknight dinners.

Scale

1 large butternut squash, peeled & cubed

1 tbsp olive oil

1 onion, diced

2 garlic cloves, minced

1 cup milk or cream

1 cup shredded sharp cheddar

1/2 cup parmesan cheese

1/2 cup mozzarella cheese

1/2 cup breadcrumbs

1 tsp thyme

Salt & pepper to taste

1. Preheat oven to 375°F (190°C).

2. Toss cubed squash with oil, salt, and pepper; roast until tender.

3. Sauté onions and garlic in olive oil.

4. Blend roasted squash with milk, thyme, and seasonings.

5. Layer squash puree in a greased baking dish.

6. Top with cheeses and breadcrumbs.

7. Bake until golden and bubbling.

8. Rest 5–7 minutes before serving.

Make ahead by assembling the casserole and refrigerating overnight before baking.

Substitute sweet potatoes for squash if needed.

Keywords: Cheesy Butternut Squash Casserole, holiday side dish, vegetarian casserole