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Easy Butternut Squash Casserole

Cheesy Baked Butternut Squash Casserole

This dish is what happens when Amateur Chef Katie wants to make a casserole without really knowing what makes a casserole, well… A casserole. Also, I had never even made a casserole in my life before attempting this one.

Maybe you’ve started to notice a pattern here. My cooking style quite often involves just winging it. I usually have a brief idea of what I want to do, but not much of a clue how to do it, so I just make it up as I go along. Sort of sounds like a recipe for disaster. A disgusting dish waiting to happen. But no, so far this method has not failed me. defines a casserole as “a slowly cooked mixture of a number of foods, often including meats and vegetables.” Being that this dish includes vegetables and “a mixture of a number of foods,” I think its safe to call it a casserole. Although, we all know that I don’t do foods that take a long time or that are “slowly cooked.” So let’s call it a Quick Casserole.

Yeah, I like that. A quick, cheesy baked butternut squash casserole.

Cheesy Baked Butternut Squash Casserole

Cheesy Baked Butternut Squash Casserole

Easy Butternut Squash Casserole


2 cups butternut squash, cubed

1 head of broccoli, chopped into small florets

1 head of cauliflower, chopped into small florets

red onion, diced

garlic powder

5-6 T olive oil

2/3 cup mozzarella cheese

1/4 cup Parmesan cheese + a few dashes


1. In a large skillet, heat 2T of the olive oil. Add onion and garlic powder. Heat until fragrant.

2. Add the squash cubes to the skillet, then add another tablespoon of olive oil and stir. Cook over medium heat for 10-15 minutes or until the cubes become soft. (To make this step shorter, you could soften the squash by baking the entire thing first, then cutting it into cubes. Then add the already bakes cubes to the skillet and continue to step 3 without.)

3. Toss in the broccoli and cauliflower florets. Add an additional 1-2T of olive oil and stir. Sprinkle in a few more dashes of garlic powder and toss in a few dashes of Parmesan cheese. Stir and continue to cook over medium heat for 5-6 minutes or until broccoli becomes soft.

4. Grease a casserole dish (or any type of deep baking tray) and transfer half of the sauteed squash and broccoli to the pan. Sprinkle in half of the Parmesan cheese and half of the mozzarella cheese. Add the remaining squash and broccoli to the pan and top with the remaining cheese.

5. Bake at about 375F for 20-25 minutes or until cheese is gooey and melted.

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