22 Easy Squash Casserole Recipes

Squash casserole recipes are the ultimate comfort food, combining the earthy sweetness of squash with savory ingredients for a deliciously satisfying dish. Whether you’re looking to enjoy a hearty side for your weeknight dinner or a crowd-pleasing option for your next holiday gathering, squash casseroles are a versatile choice.

From the classic yellow squash casserole to more adventurous combinations, there’s a squash casserole for every taste. These casseroles often feature a mix of cheese, breadcrumbs, and other fresh ingredients to create a crispy topping and velvety interior. 

1. Broccoli and Butternut Squash Casserole

Broccoli and Butternut Squash Casserole is a delightful blend of roasted vegetables smothered in a creamy, cheesy sauce. The combination of the earthy broccoli and sweet butternut squash provides a perfect balance of flavors, making it a fantastic side dish for any meal. 

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 cups broccoli florets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash and broccoli florets in olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
3. Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly browned.
4. While the vegetables are roasting, in a medium saucepan, heat the heavy cream over medium heat.
5. Stir in the garlic powder, onion powder, and both cheeses. Cook until the cheese melts and the sauce is smooth.
6. Once the vegetables are done, transfer them to a greased baking dish. Pour the cheesy sauce over the top.
7. Return the casserole to the oven and bake for an additional 10 minutes, or until bubbly and golden.
8. Let it cool slightly before serving. Enjoy your creamy, cheesy vegetable casserole!

2. Zucchini Lasagna Casserole

Zucchini Lasagna Casserole is a low-carb, veggie-packed twist on traditional lasagna, using thinly sliced zucchini instead of pasta. This casserole is layered with marinara sauce, melted cheese, and topped with golden, bubbly mozzarella. The zucchini layers soak up the flavors of the savory sauce, making this dish a satisfying and healthy alternative to classic lasagna.

Ingredients

• 4 medium zucchinis, sliced into thin rounds
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil leaves for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a greased baking dish, layer the zucchini slices at the bottom.
3. Spoon a layer of marinara sauce over the zucchini and sprinkle with dried basil, oregano, salt, and pepper.
4. Add a layer of shredded mozzarella cheese, followed by another layer of zucchini slices.
5. Repeat the layers until all the zucchini, sauce, and cheese are used, finishing with a layer of cheese on top.
6. Sprinkle grated Parmesan cheese over the top of the casserole.
7. Bake for 25-30 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
8. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.

3. Butternut Squash Casserole

Butternut Squash Casserole is a creamy, slightly sweet dish that’s the perfect balance of rich flavors and textures. The creamy base, made with butternut squash, offers a natural sweetness that pairs wonderfully with the buttery, crunchy breadcrumb topping. The slight caramelization on top gives it a golden finish, making it not only delicious but visually appealing too.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon thyme, dried or fresh
• 1 cup breadcrumbs
• 2 tablespoons butter, melted

Instructions

1. Preheat your oven to 375°F (190°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet.
3. Roast the squash in the oven for 25-30 minutes, or until tender and slightly caramelized.
4. In a medium bowl, mix together the heavy cream, Parmesan cheese, cheddar cheese, garlic powder, and thyme.
5. Once the squash is done, transfer it to a greased baking dish and pour the cream mixture over it. Stir to combine.
6. In a separate bowl, mix the breadcrumbs with the melted butter. Sprinkle this mixture evenly over the casserole.
7. Return the casserole to the oven and bake for an additional 15-20 minutes, or until the breadcrumbs are golden and crispy.
8. Let the casserole cool for a few minutes before serving. Enjoy this creamy and savory fall-inspired dish!

4. Cheesy Squash Casserole

Cheesy Squash Casserole is a classic, cozy dish that features tender yellow squash layered with a creamy cheese sauce, all topped with a crispy breadcrumb topping. The combination of creamy, cheesy goodness and the crunch of the breadcrumb topping makes this casserole a crowd favorite every time. 

Ingredients

• 4 medium yellow squash, sliced
• 2 tablespoons butter
• 1/2 cup chopped onion
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup sour cream
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup breadcrumbs
• 2 tablespoons melted butter

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.
3. Add the sliced yellow squash to the skillet and cook for another 5 minutes, just until the squash starts to soften.
4. Remove the skillet from the heat and stir in the shredded cheddar cheese, Parmesan cheese, sour cream, garlic powder, salt, and pepper.
5. Transfer the mixture to a greased baking dish and spread it out evenly.
6. In a separate bowl, combine the breadcrumbs and melted butter, then sprinkle the breadcrumb mixture evenly over the casserole.
7. Bake for 25-30 minutes, or until the casserole is bubbly and the breadcrumb topping is golden and crispy.
8. Let the casserole cool for a few minutes before serving. Enjoy the creamy, cheesy, and comforting flavors!

5. Creamy Acorn Squash Casserole

Creamy Acorn Squash Casserole is a rich and savory dish made by roasting acorn squash and blending it with cream, sage, and cheese. The creamy, smooth filling, combined with the earthy flavor of the roasted squash, creates a comforting and delicious casserole that is perfect for fall. 

Ingredients

• 2 medium acorn squash, halved and seeds removed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup heavy cream
• 1/2 cup shredded Gruyère or cheddar cheese
• 1/2 teaspoon ground sage
• 1/4 teaspoon garlic powder
• 1/2 cup breadcrumbs
• 2 tablespoons melted butter
• Fresh sage leaves for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Drizzle the halved acorn squash with olive oil, and season with salt and pepper. Place the squash halves, cut side dow,n on a baking sheet.
3. Roast in the oven for 30-40 minutes, or until the squash is tender and easily pierced with a fork.
4. Once roasted, scoop out the flesh of the squash and transfer it to a mixing bowl. Discard the skins.
5. Add the heavy cream, shredded cheese, ground sage, and garlic powder to the bowl. Mash the squash until smooth and creamy.
6. Transfer the squash mixture to a greased baking dish.
7. In a separate bowl, combine the breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the casserole.
8. Bake for 20-25 minutes, or until the top is golden and crispy.
9. Garnish with fresh sage leaves if desired. Allow the casserole to cool slightly before serving. Enjoy!

6. Green Chile Squash Casserole

Green Chile Squash Casserole is a delightful combination of zucchini or yellow squash, green chiles, sour cream, and cheddar cheese. This casserole offers a perfect blend of creamy and spicy flavors, making it both comforting and packed with a little heat. The addition of green chiles gives it a unique twist, adding a subtle warmth that complements the mildness of the squash.

Ingredients

• 2 medium zucchini or yellow squash, sliced
• 1 can (4 oz) diced green chiles, drained
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 cup breadcrumbs
• 2 tablespoons melted butter

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, sauté the sliced zucchini or yellow squash over medium heat for 5-7 minutes, until tender. Drain any excess liquid.
3. In a medium bowl, combine the sautéed squash, diced green chiles, sour cream, cheddar cheese, Parmesan cheese, garlic powder, cumin, and black pepper. Mix until well combined.
4. Transfer the mixture to a greased baking dish and spread evenly.
5. In a separate bowl, mix the breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the casserole.
6. Bake for 25-30 minutes, or until the top is golden and the casserole is bubbly.
7. Let it cool slightly before serving. Enjoy the creamy, spicy, and comforting flavors!

7. Italian Squash Casserole

Italian Squash Casserole is a flavorful, veggie-packed dish that features layers of zucchini, tomatoes, and Italian seasoning, all baked with marinara sauce and melted mozzarella cheese. This casserole combines the freshness of garden vegetables with the rich, savory flavors of Italian cuisine. 

Ingredients

• 2 medium zucchinis, sliced
• 2 medium tomatoes, sliced
• 1 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh basil leaves for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a baking dish, spread a thin layer of marinara sauce on the bottom.
3. Arrange alternating slices of zucchini and tomato on top of the sauce in a layered pattern.
4. Drizzle the olive oil over the top of the vegetables and sprinkle with basil, oregano, garlic powder, salt, and pepper.
5. Pour the remaining marinara sauce over the vegetables, then top with shredded mozzarella cheese.
6. Bake for 25-30 minutes, or until the vegetables are tender and the cheese is bubbly and golden brown.
7. Remove from the oven and let it cool slightly before serving. Garnish with fresh basil leaves if desired. Enjoy this cheesy, veggie-packed casserole!

8. Keto Squash Casserole

Keto Squash Casserole is a low-carb, creamy delight that replaces traditional breadcrumbs with a rich blend of cheese and fresh herbs. The squash is perfectly tender, complemented by a flavorful mix of garlic, thyme, and mozzarella, making this dish both satisfying and flavorful without the extra carbs. It’s a great option for those following a keto diet or anyone looking for a healthy yet indulgent side dish.

Ingredients

• 4 medium yellow squash, sliced
• 1/2 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh thyme or parsley for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the sliced squash and sauté for 5-7 minutes, until tender. Season with salt and pepper.
3. In a separate bowl, combine the heavy cream, shredded mozzarella, grated Parmesan, garlic powder, and dried thyme.
4. Add the sautéed squash to a greased baking dish. Pour the cheese mixture over the squash and stir to coat evenly.
5. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
6. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh thyme or parsley if desired. Enjoy this creamy, keto-friendly squash casserole!

9. Mexican Squash Casserole

Mexican Squash Casserole is a bold, flavorful dish that combines zucchini, corn, and black beans, all baked together with salsa, cheese, and taco seasoning. This casserole packs a punch with its vibrant Mexican-inspired flavors, making it a delicious and hearty side dish or even a main course. 

Ingredients

• 2 medium zucchinis, sliced
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup salsa
• 1 cup shredded Mexican blend cheese
• 1 teaspoon taco seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cumin
• Salt and pepper, to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a greased baking dish, layer the sliced zucchini, corn, and black beans.
3. In a small bowl, mix the salsa, taco seasoning, garlic powder, onion powder, cumin, salt, and pepper.
4. Pour the salsa mixture evenly over the vegetables.
5. Sprinkle the shredded Mexican cheese over the top.
6. Bake for 25-30 minutes, or until the cheese is melted and bubbly, and the vegetables are tender.
7. Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro if desired.
8. Serve this flavorful casserole as a side dish or a main course. Enjoy!

10. Parmesan Crusted Squash Casserole

Parmesan Crusted Squash Casserole is a simple yet flavorful dish that features thin slices of squash baked in layers, topped with Parmesan cheese and fresh herbs. The crispy, golden edges and the cheesy, herby goodness make this casserole a delightful side dish. 

Ingredients

• 4 medium yellow squash, sliced thin
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a greased baking dish, layer the thinly sliced squash evenly.
3. In a small bowl, combine the grated Parmesan, breadcrumbs, garlic powder, dried thyme, salt, and pepper.
4. Sprinkle the Parmesan mixture evenly over the squash layers.
5. Drizzle olive oil over the top of the casserole.
6. Bake for 25-30 minutes, or until the top is golden brown and the squash is tender.
7. Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired.

11. Pasta-Free Squash Casserole Bake

Pasta-Free Squash Casserole Bake is a delightful, grain-free dish that layers tender zucchini and yellow squash with a flavorful sauce and melty cheese. This simple yet satisfying casserole provides the comforting feel of a traditional pasta bake, without the carbs. The creamy cheese and savory sauce complement the fresh squash, creating a wholesome dish that’s both light and hearty.

Ingredients

• 2 medium zucchini, sliced
• 2 medium yellow squash, sliced
• 1 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 1/2 cup breadcrumbs (optional for a crunchy topping)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a greased baking dish, layer the sliced zucchini and yellow squash evenly.
3. Pour the marinara sauce over the squash layers and season with oregano, garlic powder, salt, and pepper.
4. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
5. (Optional) If you’d like a crunchy topping, sprinkle the breadcrumbs over the cheese.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the squash is tender.
7. Remove from the oven and let it cool for a few minutes before serving. Enjoy your creamy, cheesy, pasta-free casserole!

12. Roasted Garlic Butternut Squash Casserole

Roasted Garlic Butternut Squash Casserole offers a fragrant twist on the classic squash casserole, with the savory depth of roasted garlic adding richness and flavor. The creamy squash pairs beautifully with the roasted garlic, and the breadcrumb topping gives the dish a satisfying crunch. 

Ingredients

• 1 medium butternut squash, peeled and sliced
• 4 cloves garlic, roasted and mashed
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. Roast the garlic by wrapping the cloves in aluminum foil and baking them for 20 minutes until soft and fragrant. Mash the roasted garlic and set aside.
3. In a greased baking dish, layer the sliced butternut squash evenly.
4. In a small bowl, combine the heavy cream, mashed roasted garlic, shredded cheddar cheese, grated Parmesan, thyme, salt, and pepper. Mix well.
5. Pour the creamy garlic mixture over the squash and spread it evenly.
6. Sprinkle the breadcrumbs over the top and drizzle with olive oil.
7. Bake for 25-30 minutes, or until the squash is tender and the top is golden and crispy.
8. Remove from the oven and let it cool slightly before serving. Enjoy the rich, fragrant flavor of roasted garlic in this delicious casserole!

13. Spaghetti Squash Alfredo Casserole

Spaghetti Squash Alfredo Casserole is a creamy, guilt-free dish that combines the rich, comforting flavors of Alfredo sauce with the lightness of spaghetti squash. The dish is made even more delicious with the addition of savory mushrooms and a generous sprinkle of Parmesan cheese. 

Ingredients

• 1 medium spaghetti squash, cooked and shredded
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté until tender, about 5 minutes. Add minced garlic and sauté for another minute until fragrant.
3. In a separate bowl, mix together the heavy cream, Parmesan cheese, mozzarella cheese, salt, and pepper.
4. Add the shredded spaghetti squash to the skillet with the mushrooms and garlic. Stir to combine.
5. Pour the Alfredo sauce mixture over the squash and mushrooms, stirring to coat everything evenly.
6. Transfer the mixture to a greased baking dish and spread it out evenly.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the top is golden brown.
8. Garnish with fresh parsley, if desired. Let it cool for a few minutes before serving. Enjoy this creamy, guilt-free Alfredo casserole!

14. Spaghetti Squash Casserole with Marinara

Spaghetti Squash Casserole with Marinara is a low-carb, veggie-packed twist on the classic lasagna. The spaghetti squash takes the place of pasta, creating a lighter dish while still delivering the comforting flavors of marinara sauce and melted mozzarella cheese. 

Ingredients

• 1 medium spaghetti squash, cooked and shredded
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a greased baking dish, layer the shredded spaghetti squash evenly.
3. Pour the marinara sauce over the squash and stir to coat.
4. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
5. Season with oregano, garlic powder, salt, and pepper.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
7. Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley, if desired.
8. Serve and enjoy this low-carb, cheesy spaghetti squash casserole!

15. Squash and Cornbread Casserole

Squash and Cornbread Casserole is a delicious Southern-inspired dish that combines the sweetness of cornbread with a creamy squash and onion filling. The rich, savory squash pairs perfectly with the light, fluffy cornbread topping, creating a comforting casserole that’s perfect for any occasion. 

Ingredients

• 2 medium yellow squash, sliced
• 1 small onion, chopped
• 1 tablespoon butter
• 1 cup heavy cream
• 1 cup cornbread mix
• 1/2 cup milk
• 1 egg
• 1 cup shredded cheddar cheese
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. Add the sliced squash to the skillet and cook for another 5-7 minutes, until tender. Season with salt and pepper, then set aside.
4. In a mixing bowl, combine the cornbread mix, milk, egg, and shredded cheddar cheese. Stir until well combined.
5. Add the sautéed squash and onions to the cornbread mixture, then pour the entire mixture into a greased 9×9-inch baking dish.
6. Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
7. Remove from the oven and let it cool slightly before serving. Enjoy the sweet, savory, and creamy layers of this comforting casserole!

16. Squash and Quinoa Casserole

Squash and Quinoa Casserole is a wholesome, protein-packed dish that combines the nutty richness of quinoa with the sweetness of roasted squash, all baked with gooey cheese for a comforting meal. This casserole is not only nutritious but also filling, making it a great option for meal prep. 

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 cup quinoa, cooked
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon dried sage
• Salt and pepper, to taste
• Fresh sage leaves for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Toss the cubed butternut squash with olive oil, salt, pepper, and dried sage. Spread it out in a single layer on a baking sheet.
3. Roast the squash in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
4. In a large mixing bowl, combine the cooked quinoa with the roasted squash, mozzarella, and Parmesan cheese. Stir well to combine.
5. Transfer the mixture into a greased baking dish and spread evenly.
6. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and let it cool slightly before serving. Garnish with fresh sage leaves if desired. Enjoy this protein-packed, comforting casserole!

17. Squash and Wild Rice Casserole

Squash and Wild Rice Casserole is a hearty, rustic dish that combines the sweetness of butternut squash with the nutty richness of wild rice. The casserole is enhanced with earthy mushrooms, savory herbs, and a sprinkle of cheese, creating a perfect balance of flavors. 

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 cup wild rice, cooked
• 1 cup mushrooms, sliced
• 1/2 cup grated mozzarella cheese
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the mushrooms and sauté until softened, about 5 minutes. Season with salt and pepper.
3. In a greased baking dish, layer the cooked wild rice, sautéed mushrooms, and cubed butternut squash.
4. Sprinkle the dried thyme evenly over the top, then cover with grated mozzarella cheese.
5. Bake in the preheated oven for 25-30 minutes, or until the squash is tender and the cheese is melted and golden brown.
6. Optionally, sprinkle grated Parmesan cheese over the top before serving for an extra savory touch.
7. Let the casserole cool for a few minutes before serving. Enjoy this hearty, fall-inspired dish!

18. Stuffed Squash Casserole

Stuffed Squash Casserole is a delicious deconstructed version of the classic stuffed squash, combining the savory flavors of ground meat, rice, and herbs in a convenient casserole form. The layers of squash, meat, and rice are topped with melted cheese, creating a comforting and hearty dish that’s perfect for dinner. 

Ingredients

• 2 medium squash, peeled and cubed
• 1 lb ground beef or turkey
• 1 cup cooked rice
• 1 cup shredded cheddar cheese
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened.
3. Add the ground meat to the skillet and cook until browned. Season with thyme, oregano, salt, and pepper.
4. Stir in the cooked rice and mix everything together. Remove from heat and set aside.
5. In a greased baking dish, layer the cubed squash, followed by the ground meat and rice mixture.
6. Sprinkle shredded cheddar cheese evenly over the top.
7. Bake for 25-30 minutes, or until the squash is tender and the cheese is melted and bubbly.

19. Summer Squash Casserole with Ritz Cracker Topping

Summer Squash Casserole with Ritz Cracker Topping is the ultimate comfort food that combines the delicate flavor of summer squash with a rich and creamy base, all baked under a buttery, golden Ritz cracker crust. The contrast between the smooth, cheesy squash mixture and the crispy, savory cracker topping makes each bite irresistible

Ingredients

• 4 medium summer squash, sliced
• 1 small onion, chopped
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 sleeve Ritz crackers, crushed
• 2 tablespoons butter, melted

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, sauté the chopped onion over medium heat until softened, about 5 minutes.
3. Add the sliced summer squash to the skillet and cook until slightly tender, about 5-7 minutes. Season with salt, pepper, and garlic powder.
4. In a mixing bowl, combine the shredded cheddar cheese, sour cream, and mayonnaise. Add the cooked squash and onions, mixing well.
5. Transfer the squash mixture to a greased 9×9-inch baking dish.
6. In a separate bowl, crush the Ritz crackers and combine with melted butter. Sprinkle the cracker mixture evenly over the squash.
7. Bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.
8. Let it cool for a few minutes before serving. Enjoy this creamy, crunchy squash casserole!

20. Sweet Potato and Butternut Squash Casserole

Sweet Potato and Butternut Squash Casserole is a comforting dish that combines the natural sweetness of sweet potatoes and butternut squash, topped with a crunchy, spiced streusel-like topping made from oats, nuts, and cinnamon. The creamy base, enriched with the earthiness of squash and the subtle sweetness of sweet potatoes, creates a dish that’s perfect for fall and holiday meals.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 medium butternut squash, peeled and cubed
• 1/2 cup heavy cream
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 1 tablespoon butter, melted
• 1/2 cup oats
• 1/4 cup chopped pecans
• 2 tablespoons flour
• 2 tablespoons butter (for topping)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large pot, boil the sweet potatoes and butternut squash until tender, about 10-15 minutes. Drain and mash them together in a large mixing bowl.
3. Stir in the heavy cream, brown sugar, cinnamon, nutmeg, vanilla extract, and melted butter. Mix until smooth and well combined.
4. Transfer the mashed mixture to a greased baking dish.
5. In a separate bowl, combine the oats, chopped pecans, flour, and melted butter. Stir until the mixture forms a crumbly topping.
6. Sprinkle the oat mixture evenly over the mashed squash and sweet potato base.
7. Bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.

21. Vegan Butternut Squash Casserole

Vegan Butternut Squash Casserole is a creamy, comforting dish that replaces traditional dairy with a rich, homemade cashew sauce. The casserole is topped with a crispy almond flour crust, adding a delightful crunch to the smooth squash base. This dairy-free casserole is perfect for those following a vegan or plant-based diet but still craving a cozy, indulgent meal.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1/2 cup raw cashews (soaked for 4-6 hours)
• 1 cup water
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1/2 cup almond flour
• 1 tablespoon olive oil
• Fresh thyme for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Steam or roast the cubed butternut squash until tender, about 20-25 minutes.
3. In a blender or food processor, combine the soaked cashews, water, nutritional yeast, garlic powder, salt, and pepper. Blend until smooth and creamy.
4. Transfer the cooked squash to a greased baking dish and pour the cashew sauce over it, stirring gently to coat.
5. In a small bowl, mix the almond flour with olive oil. Sprinkle the almond flour mixture over the top of the casserole.
6. Bake for 20-25 minutes, or until the top is golden and crispy.
7. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh thyme if desired.

22. Zucchini and Yellow Squash Casserole

Zucchini and Yellow Squash Casserole is a light yet flavorful dish that combines the mild sweetness of summer squash with the richness of Parmesan, fresh herbs, and a crispy breadcrumb topping. Baked to golden perfection, this casserole offers a delightful contrast between tender squash and the crunchy topping, making it a perfect side dish for any meal. 

Ingredients

• 2 medium zucchini, sliced
• 2 medium yellow squash, sliced
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/4 cup shredded mozzarella cheese (optional for extra cheesy goodness)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a greased baking dish, layer the sliced zucchini and yellow squash.
3. Drizzle the olive oil over the squash slices, then sprinkle with salt, pepper, and dried thyme.
4. In a small bowl, mix the grated Parmesan, breadcrumbs, and shredded mozzarella (if using).
5. Sprinkle the breadcrumb mixture evenly over the squash layers.
6. Bake for 20-25 minutes, or until the squash is tender and the topping is golden brown and crispy.
7. Remove from the oven and let it cool for a few minutes before serving. Enjoy the fresh, flavorful squash casserole!

Conclusion

In conclusion, squash casseroles are a timeless dish that can easily elevate any meal. Whether you prefer traditional recipes or like to experiment with new flavors, squash casseroles offer endless possibilities. Their versatility makes them ideal for everything from family dinners to festive gatherings. Try these 22 recipes and bring warmth and flavor to your next meal with these easy, satisfying casseroles.