Are you in charge of the squash this year for Thanksgiving dinner? This Crunchy Honey Butternut Squash Casserole is a delicious and easy recipe that makes a lovely fall side dish for the holiday table.
Today is the Day!
Today happens to be my due date, so I’m either waiting for this baby boy to arrive or writing a bit in between contractions. I wrote this ahead of time, so the timing might already be different by the time you read it. Whether the little one shows up today or later, November is shaping up to be busy—perfect timing to share a few holiday-friendly recipes.
Thanksgiving is one of those meals where people cling to favorites, but a simple, slightly different side can be a welcome change. This Crunchy Honey Butternut Squash Casserole is familiar enough to feel classic, with just a hint of sweetness and a crunchy topping that elevates plain roasted squash into something special.
Crunchy Honey Butternut Squash Casserole
This casserole is great for Thanksgiving or any cozy fall dinner. It’s quick to put together and uses a short list of accessible ingredients: butternut squash, butter, honey, breadcrumbs, and Parmesan. The method is straightforward—slice the squash, toss with a honey-butter glaze, top with a buttery breadcrumb and Parmesan mixture, and bake until tender and golden.
The texture here is what makes the dish stand out: soft, caramelized squash slices beneath a crisp, cheesy topping. Fresh parsley brightens the finished dish, and if you prefer, fresh thyme or sage are excellent alternatives. Serve it alongside turkey, roast chicken, or any main you love for a comforting autumn plate.
Crunchy Honey Butternut Squash Casserole — Recipe
Servings: 8 | Prep time: 20 minutes | Cook time: 50 minutes | Total time: about 1 hour 10 minutes
Ingredients
- 1 large butternut squash (preferably one with a longer neck)
- 5 tablespoons unsalted butter
- 1/3 cup honey
- 1/2 teaspoon salt
- 1/2 cup breadcrumbs
- 1/3 cup Parmesan cheese, grated
- 2 tablespoons chopped fresh parsley (for serving)
Instructions
- Preheat the oven to 375°F (190°C).
- Peel the butternut squash. Trim and slice the long “neck” lengthwise, then cut into thin semi-circles. Scoop out the seeds from the bulb portion and slice that into semi-circles as well.
- Arrange the squash slices in a 9×13-inch baking dish in a single layer or slightly overlapping.
- In a small saucepan, melt the butter with the honey over low heat. Stir in the salt and remove from the heat.
- Reserve about 3 tablespoons of the honey-butter mixture and toss that with the breadcrumbs and Parmesan until evenly combined.
- Pour the remaining honey-butter mixture evenly over the arranged squash.
- Sprinkle the breadcrumb and Parmesan mixture over the top of the squash to form an even crust.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 20–25 minutes, or until the breadcrumb topping is golden and the squash is tender when pierced with a fork.
- Garnish with chopped parsley (or thyme or sage if you prefer) and serve warm.
- Enjoy as a comforting side dish for Thanksgiving or any autumn meal.
Tips & Variations
– For extra crunch, toss the breadcrumbs with a tablespoon of melted butter before adding the Parmesan. Toasting the breadcrumbs lightly in a skillet for a few minutes before mixing can also deepen the flavor.
– Swap in panko breadcrumbs for a lighter, airier topping. If you like nuttier notes, add 1/4 cup chopped walnuts or pecans to the breadcrumb mixture.
– If honey is too sweet, substitute maple syrup for a warmer, earthier sweetness. A pinch of ground cinnamon or nutmeg added to the honey-butter can give a cozy fall aroma.
– This casserole reheats well. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a 350°F (175°C) oven until warmed through to keep the topping crisp.
Nutrition (per serving)
Calories: 191 kcal | Carbohydrates: 28 g | Protein: 3 g | Fat: 9 g | Saturated Fat: 5 g | Sugar: 14 g | Fiber: 2 g | Vitamin A: 10217 IU | Vitamin C: 20 mg
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