Delicious Squash Casserole Recipe

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Embrace the heartwarming flavors of fall with our Delicious Squash Casserole recipe, a cheesy blend of seasonal squash, aromatic herbs, and dreamy cheeses that’s a surefire hit at any dinner table.

Gosh, does time fly or what? One moment we’re reveling in all the summer goodness — endless salads, banging kebabs — and the next we’re wrapped up in sweaters, pumpkin spice latte in hand, researching cozy comfort food. For me, I always kick off the season with this tasty Squash Casserole recipe.

This casserole is all kinds of classy in its simplicity, hitting just the right comfort food vibes. It’s like the cool, fashion-forward cousin of oldie goldies like my mouthwatering Spinach Artichoke Chicken Casserole or the Low-Carb Spaghetti Bake that uses squash instead of pasta. But this dish? It’s not one for the shadows. It’s loaded with drool-inducing flavors and textures that will absolutely charm the socks off anyone at your next winter shindig. Trust me on this one!

Is Squash Casserole Keto?

Yeppers, this Squash Casserole is not only tasty, it is actually good for your body. It is packed with vitamins and fiber, thanks to the heavy lifting of the squash. Plus, the eggs and cheese supply the protein. The meal can be considered keto friendly, assuming you watch the serving size and stick to the amount of the ingredients listed in the recipe. Too many onions and winter squash (which has more carbs than summer squash) could take you out of ketosis so be careful.

Ingredients

A fair few ingredients so get crackin’ and soon you’ll be feasting on my squash casserole!

• 2 lbs. mixed squash, sliced into thin rounds
• 1 small onion, finely diced
• 2 cloves of garlic, minced
• 2 cups cheddar cheese, grated and divided
• 1/2 cup Parmesan cheese, grated
• 1 cup sour cream
• 2 large eggs
• 3 tbsp unsalted butter
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F. Grease a casserole dish with cooking spray and set it aside.
2. In a large skillet, melt the butter over MEDIUM heat. Add the diced onion and minced garlic, sautéing for 2-3 minutes, until the onions become translucent and fragrant.
3. Add the sliced squash to the skillet. Cook for about 5 minutes, until they soften slightly. Stir in the thyme, oregano, salt, and black pepper.
4. In a separate mixing bowl, whisk the sour cream and eggs until well combined. Stir in all one cup of cheddar. Add in the squash and onion mix, and stir to coat completely.
5. Pour the entire mix into the prepared dish.
6. Sprinkle the remaining cheddar and Parmesan cheese over the top and pop it in the oven. Bake the casserole for 20-30 minutes until the cheese is beautifully golden brown on top.

Serving Suggestions

This gorgeous squash casserole is perfect as a hearty side to my Roast Beef Keto Wraps, Keto Chicken Drumsticks, or as a delightful addition to a holiday spread. Alternately, you can pair it with a crisp, fresh salad like my Shaved Brussels Sprout Salad and some crusty bread for a satisfying vegetarian meal.

Tips & Tricks to Making a Perfect Squash Casserole

• Evenly sliced squash ensures consistent cooking, so perhaps use a mandoline slicer to effortlessly complete this task.
• If your squash seems overly moist, let it sweat! Sprinkle a little salt over your slices and let them sit for about 15 minutes before patting dry. This can help remove excess moisture and prevent a soggy casserole.
• Heaven forbid I ever badmouth cheddar and Parmesan, but there are other cheeses you can use in this recipe. Gruyère or fontina could add a lovely nuttiness while mozzarella melts nicely.
• Use fresh garlic and onion for a more vibrant flavor. Fresh ingredients are always the way to go (well, usually); your taste buds will notice the difference!
• If time is an issue, assemble this casserole a day ahead of time then put it in the oven when you’re ready to make dinner. Hold off on adding the cheese topping, though, until it comes time to bake. This will maintain the best texture.
• Want a golden brown and bubbly cheese top? Grill the casserole for the last 2 minutes of baking.

FAQs & Substitutions

How To Prep and Store Squash Casserole

You can absolutely prep this Squash Casserole ahead of time. Follow the recipe but, as I mention above, hold off on the cheese until you’re about to bake it. This will maintain the best texture. Keep it in the fridge until you’re ready to serve. Let any leftovers cool down completely before you set about storing them. Once cool, they can go in an airtight container then stored in the fridge for 3 to 4 days. To reheat, zap it in the microwave for a quick heat-up, or slide it in a 350°F oven until it’s all gooey and bubbly again.

Delicious Squash Casserole Recipe

Embrace the heartwarming flavors of fall with our Delicious Squash Casserole recipe, a cheesy blend of seasonal squash, aromatic herbs, and dreamy cheeses that's a surefire hit at any dinner table.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings 6

Calories 415 kcal

Ingredients

  

1x2x3x

• 2 lbs. mixed squash sliced into thin rounds
• 1 small onion finely diced
• 2 cloves garlic minced
• 2 cups cheddar cheese grated and divided
• 1/2 cup Parmesan cheese grated
• 1 cup sour cream
• 2 large eggs
• 3 tbsp unsalted butter
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

 

• Preheat your oven to 350°F. Grease a casserole dish with spray and set it aside.
  
• In a large skillet, melt the butter over MEDIUM heat. Add the diced onion and minced garlic, sautéing for 2-3 minutes, until the onions become translucent and fragrant.
  
• Add the sliced squash to the skillet. Cook for about 5 minutes, until they soften slightly. Stir in the thyme, oregano, salt, and black pepper.
  
• In a separate mixing bowl, whisk the sour cream and eggs until well combined. Stir in all one cup of cheddar. Add in the squash and onion mix, and stir to coat completely.
  
• Pour the entire mix into the prepared dish.
  
• Sprinkle the remaining cheddar and Parmesan cheese over the top and pop it in the oven. Bake the casserole for 20-30 minutes until the cheese is beautifully golden brown on top.
  

Notes

• Evenly sliced squash ensures consistent cooking, so perhaps use a mandoline slicer to effortlessly complete this task.
• If your squash seems overly moist, let it sweat! Sprinkle a little salt over your slices and let them sit for about 15 minutes before patting dry. This can help remove excess moisture and prevent a soggy casserole.
• Heaven forbid I ever badmouth cheddar and Parmesan, but there are other cheeses you can use in this recipe. Gruyère or fontina could add a lovely nuttiness while mozzarella melts nicely.
• Use fresh garlic and onion for a more vibrant flavor. Fresh ingredients are always the way to go (well, usually); your taste buds will notice the difference!
• If time is an issue, assemble this casserole a day ahead of time then put it in the oven when you’re ready to make dinner. Hold off on adding the cheese topping, though, until it comes time to bake. This will maintain the best texture.
• Want a golden brown and bubbly cheese top? Grill the casserole for the last 2 minutes of baking.

Nutrition

Calories: 415kcalCarbohydrates: 24gProtein: 16gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 138mgSodium: 558mgPotassium: 686mgFiber: 3gSugar: 6gVitamin A: 17022IUVitamin C: 34mgCalcium: 472mgIron: 2mg

Tried this recipe?Let us know how it was!