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Cozy Cheesy Butternut Squash Casserole with Easy Streusel Topping

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A creamy, cheesy butternut squash casserole topped with a buttery, crunchy streusel made with pecans and sage. This comforting fall dish is perfect for Thanksgiving, Friendsgiving, or any cozy gathering.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5–3 pounds), peeled, seeded, and cut into 1-inch cubes (about 5–6 cups)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon nutmeg, freshly grated
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk, warmed
  • 1 cup sharp cheddar cheese, freshly grated
  • 1/2 cup Gruyere cheese, freshly grated
  • 1/4 cup sour cream, full-fat, room temperature
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar, packed
  • 1/2 cup pecans, chopped and toasted
  • 1 tablespoon fresh sage, finely chopped
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Prep the squash: Peel, seed, and cut into 1-inch cubes. Toss with olive oil, salt, pepper, garlic powder, and nutmeg. Spread in a single layer on the baking sheet.
  3. Roast the squash for 25-30 minutes, flipping halfway, until golden and fork-tender. Remove from oven and let cool slightly. Reduce oven temperature to 375°F (190°C).
  4. While squash roasts, make the cheese sauce: In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes, stirring constantly.
  5. Slowly pour in warm milk, whisking constantly, until mixture thickens (about 3-4 minutes). Remove from heat.
  6. Add cheddar, Gruyere, sour cream, Dijon mustard, and cayenne. Whisk until smooth. Season with salt to taste. Set aside.
  7. Make the streusel: In a medium bowl, combine flour, brown sugar, pecans, sage, and salt. Add cold butter cubes. Use a pastry cutter or fingers to work butter into dry ingredients until mixture resembles coarse crumbs with some pea-sized butter pieces. Refrigerate until ready to use.
  8. Assemble the casserole: Spread roasted squash in a 9×13-inch baking dish. Pour cheese sauce over top and gently stir to coat. Sprinkle streusel evenly over the surface.
  9. Bake at 375°F (190°C) for 25-30 minutes, until bubbly and golden. If browning too quickly, tent with foil for the last 10 minutes.
  10. Let rest for 10 minutes before serving.

Notes

Roast the squash instead of boiling to avoid a watery casserole. Freshly grate your cheese for a smooth sauce. Keep the streusel cold for a crunchy topping. Let the casserole rest for 10 minutes before serving to allow the sauce to set.

Nutrition

Keywords: butternut squash casserole, cheesy squash casserole, streusel topping, fall side dish, Thanksgiving casserole, vegetarian casserole

Find it online: https://evabake.com/cozy-cheesy-butternut-squash-casserole-with-easy-streusel-topping/