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Fall Butternut Squash Casserole

This casserole features roasted butternut squash combined with fall spices like cinnamon and thyme, baked until tender and fragrant. A crunchy topping with maple syrup adds a sweet contrast, resulting in a cozy, textured dish with a golden-brown crust and a soft, flavorful interior.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 pound butternut squash peeled, seeded, and cubed
  • 2 teaspoons cinnamon
  • 1 teaspoon thyme fresh or dried
  • 2 tablespoons olive oil for roasting
  • 1/2 cup breadcrumbs for topping
  • 2 tablespoons maple syrup for topping
  • 1 tablespoon butter melted, for topping

Equipment

  • Baking sheet
  • Mixing bowls
  • Cooking spoon
  • Baking dish
  • Whisk

Method
 

  1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, cinnamon, thyme, salt, and pepper. Spread evenly on a baking sheet and roast until tender and caramelized, about 25-30 minutes.
  2. Remove the squash from the oven and let it cool slightly. Transfer to a mixing bowl and gently mash with a fork or potato masher until smooth but still a bit chunky.
  3. In a small bowl, combine the breadcrumbs, melted butter, and a drizzle of maple syrup. Stir until the mixture is crumbly and fragrant.
  4. Spread the mashed butternut squash evenly in a greased baking dish, smoothing the top with a spatula. Sprinkle the breadcrumb mixture evenly over the surface.
  5. Bake the casserole in the preheated oven until the topping is golden brown and crispy, about 15-20 minutes.
  6. Remove from the oven and let it rest for a few minutes. Drizzle with a little extra maple syrup if desired before serving to enhance the sweetness and presentation.