Chunks of winter squash topped with a crunchy, buttery topping makes a deliciously, healthy Butternut Squash Casserole.
Sometimes I get a little ahead of myself. Does that happen to you? You think you have this brilliant idea, see some issues with it but instead of really thinking it through, you just go for it?I had what I thought was a brilliant idea about doing a post with a savory and a sweet squash crumble recipe in it. I just loved this idea and still do. First off, I knew the savory recipe would be easy but using fresh squash in a sweet crumble was going to difficult. You may notice this recipe post is only for a Butternut Squash Casserole. That is because the sweet version was not to my liking. It went in the trash! After which my little one cried because she liked it – go figure.
While the sweet version didn’t work, I loved the savory butternut squash casserole. I love experimenting with different types of winter squash. I use to stick with the main ones; butternut squash and acorn squash. Last year, I branched out with sweet dumpling squash, golden acorn and buttercup. Woo Wee, they were all so delicious in their own way. So I decided to pick up a few and throw them together in a casserole. If I’m making a casserole then I want a crispy, crunchy topping. A little cheese will make it even better. So that is what I created with this recipe.
This butternut squash casserole would make a fantastic side dish for Thanksgiving. I thought of saving it for November but I was too excited about the recipe. I couldn’t wait to share it with you. Why wait for Thanksgiving to make this scrumptious recipe? Go with whatever winter squash you can find. It will still be “delicioso”. Maybe I’ll try the sweet one again. I just have to figure out how to get a round a few issues. Wouldn’t it be so cool to be able to make a savory squash crumble and a sweet one. Maybe it’s just me but that is something I would love to do with a dinner party. Then everyone can discuss what is better. Food nerd alert!
If you want to be sure to see Food Done Light’s next recipe, Roasted Mushrooms with Tarragon, subscribe by email below. You won’t want to miss it.
Follow me on Pinterest Christie@Food Done Light
Savory Squash Crumble Casserole
- 2 cups chopped Butternut Squash 1 inch cubes
- 2 cups chopped Buttercup Squash 1 inch cubes
- 2 cups chopped Golden Acorn Squash 1 inch cubes
- 2 cups sliced Onion
- 2 garlic cloves minced
- 1 tbsp Oil I used grapeseed but olive, canola or vegetable would be great
- 1 ½ tsp kosher Salt
- ¼ tsp Pepper
- 1 tsp allspice
- 1/2 cup whole wheat Ritz cracker crumbs about 16
- 1 cup whole wheat panko crumbs
- ¾ tsp ground Sage
- ½ tsp kosher Salt
- ¼ tsp fresh ground black pepper
- 1/8 tsp cayenne Pepper
- 2 tbsp melted light butter
Preheat oven to 350°.
Spray a 9 x 13 inch baking dish with cooking spray.
In a large bowl, toss together ingredients for filling.
Pour filling into baking dish and even out.
In a medium bowl, mix together all ingredients for crumb topping except butter.
Add melted butter and toss well.
Sprinkle over squash filling.
Bake for 1 hour.
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, healthy winter squash dishes: