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Butternut Squash Casserole

Butternut Squash Casserole

It’s simply Delicious.

Butternut Squash Casserole!

Butternut Squash Casserole

Lately I’ve been into the whole, let me try just about every casserole under the sun. More than likely it’s the Holiday mode kicking in and the cooler weather. I think that’s what makes casseroles so appealing, they’re cozy comfort food and our bodies need that extra bit of cozy when the weather turns cold.

So I was going to make this amazing bread crumb topping with some fresh herbs, which by all means you can if you want … BUT to my dismay I had ZERO bread crumbs available in the house. I know sad day indeed. BUT that all turned to a happy day when I remembered that I had bought a backup box of Stove Top sage stuffing mix.

Butternut Squash Casserole

My thought processes brought me from being all Suzy Q homemaker and wanting to make it from scratch to I don’t have time to go to the store just to get some more bread crumbs and I’m going to use this box of Stove Top stuffing mix! AND I did 😀

It ended up being a great compromise and a happy day.

Butternut Squash Casserole

Butternut Squash Casserole


Simply delicious and perfect as an addition to your Holiday menu!



  • 2 Tbls Olive Oil
  • 2 1/2 - 3 lb Butternut Squash, peeled and chopped into 1 inch cubes
  • 1 large Yellow Onion, chopped
  • 1/2 cup Rice, long grain
  • 1 cup Water
  • 1/2 tsp Nutmeg
  • Salt and Pepper to taste
  • 2 Eggs
  • 2 oz Parmesan Cheese, grated


  • Stuffing/Dressing Sage flavored mix, I used Stove Top
  • 1/2 cup water
  • 2 Tbls Olive Oil, plus more to drizzle


  1. Preheat oven to 375F.
  2. In a large skillet, heat Olive Oil over medium high heat.
  3. Add cubed Butternut Squash and Onions cover and cook until squash is soft, about 25 - 30 minutes, stirring frequently.
  4. While Squash is cooking, in a small saucepan bring the water to a boil then add in rice with a pinch of salt and cover. Bring back to a boil and then turn the heat down to simmer and cook covered for about 10 minutes until rice has absorbed all the water and is fluffy and tender. When cooked, fluff with fork and set aside until needed.
  5. By now the Squash should be ready, using a potato masher or the back of a fork, mash the squash. Add the Nutmeg and Salt and Pepper to taste.
  6. Mix in the grated Parmesan Cheese.
  7. Let the Squash mixture cool for about 5 minutes. Then add in Eggs and mix well. Pour into 3 quart Casserole or Pie Dish (can use a 9 x13 pan).
  8. Put Stuffing Mix into a small bowl and pour over the 1/2 cup of water and 2 Tbls Olive Oil and mix.
  9. Sprinkle the Stuffing Mix over the Butternut Squash Mixture and drizzle with more Olive Oil.
  10. Bake for 30 minutes in a preheated 375F oven until topping is golden brown.
  11. Remove from oven and cool for at least 5 minutes and serve.

Note: Butternut Squash Casserole can be prepared 2 ahead. Follow instructions up until you placing the topping and do not bake until the day you are ready. Keep covered in refrigerator. When ready to serve, heat oven and continue to bake for 30 minutes and enjoy.


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    1. Hi Lynn.
      I have never made it in the slow cooker, but I would imagine that yes is a good answer. I’m not sure of times, as I’ve not tested it in the slow cooker, but I think maybe on low for about 2 1/2 – 3 hrs. If you do try it out, please let me know how it turns out and what times you used for the slow cooker. Hope you have a wonderful and Happy Thanksgiving!

    1. Hi Rose. I think I would add the rice to the squash mixture about 45 mins before the end time of the slow cooker method. Hope that helps. Have a great Thanksgiving!

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