This easy Thanksgiving recipe is a perfect combination of savory, buttery, and just a hint of sweetness. It is a great compliment to the sweet marshmallow, whipped sweet potatoes that grace most people’s holiday table.
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I love the flavors in this casserole. There is sweetness from the butternut squash and the onions, savory herbs, and let’s not forget the butter. Then there is also a buttery, salty, cheesy topping. This dish is delicious, but the best part of this dish is that it can be assembled up to two days in advance.
WHAT YOU NEED TO MAKE THIS DISH:
- Butternut squash
- A medium onion
- Fresh sage and fresh thyme
- Buttery crackers, like Ritz or Townhouse
- Parmesan Cheese
- Kosher salt and black pepper
HOW TO PEEL A BUTTERNUT SQUASH
My first suggestion would be to buy the prepared squash that can now be found in most grocery stores. This is a convenience that’s worth taking advantage of because cutting butternut squash is very daunting…and dangerous.
However, if you are feeling ambitious or want to live dangerously, this video will walk you through it.
TOOLS YOU MAY NEED TO MAKE THIS EASY THANKSGIVING RECIPE
- Krokori Rectangular Ceramic Baking Pan Set – 3 gorgeous, rectangular pans that are turquoise on the outside. So pretty…and functional!
- StarPack Basics Silicone Mixing Spoon – I own a bunch of these – in turquoise, of course.
- OXO SoftWorks Meat Tenderizer – the smooth side to crush crackers, or nuts, even ice. Use the textured side to tenderize your meat.
Looking for additional side dishes for your holiday table? Here are a few to consider:Print
SAVORY BUTTERNUT SQUASH CASSEROLE
- Total Time: 1 hour, 30 minutes
- Yield: Serves 6
An easy Thanksgiving recipe that can be made in advance and baked on the day you want to eat it. This casserole adds a savory contrast to the sugary sweet potato dishes.
1 1/2 pounds butternut squash – cut into 1-inch cubes
5 tablespoons butter, divided
1 medium sweet onion – minced
1 teaspoon finely minced fresh sage
4–5 sprigs of fresh thyme
1 teaspoon Kosher salt
1/4 teaspoon fresh cracked pepper
1 sleeve butter crackers – crushed, about 15 crackers (I used Ritz)
½ cup Parmesan cheese
Preheat your oven to 375 degrees. Spray a casserole dish with cooking spray. Add the cubed squash. Set aside.
In a medium skillet, over medium-high heat, melt 1 tablespoon of butter. Once the butter is melted, add the minced onions, sage, and thyme. Cook, stirring often until the onions are translucent and just beginning to brown, approximately 6 to 9 minutes.
Carefully remove all of the thyme stems. If the leaves have not fallen off while cooking, you can pick them off and add back to the pan. You do want to remove the stems.
Pour the onion mixture over the squash and toss to mix completely.
Cover the dish with foil and place in the preheated oven. Bake for 50 minutes or until the squash is almost tender.
Meanwhile, pour the crackers into a ziplock bag. Using a flat meat mallet or bottom of a wine bottle, crush the entire sleeve of crackers to fine crumbs. Mix the parmesan cheese and the remaining 4 tablespoons of butter into the cracker crumbs.
Sprinkle the crushed cracker mixture on top of the squash. Return to the oven and continue to cook for an additional 15 minutes or until the crackers are browned.
Remove the casserole from the oven and allow to cool for 5 minutes. Serve warm.
- Prep Time: 20 minutes
- Cook Time: 1 hour, 10 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Keywords: easy Thanksgiving recipes, casserole recipes, vegetable casserole, savory squash casserole, holiday side dish,