Butternut Squash Casserole

This butternut squash casserole is a fresher take on classic bread stuffing. Roasted squash, leeks, and pearl onions fill it with texture and flavor.

Butternut Squash Casserole

This butternut squash casserole recipe is a veggie-fied version of my favorite Thanksgiving food: stuffing! I’d be excited to devour any plate of stuffing in the fall, but this butternut squash casserole is my favorite version yet. Creamy cubes of squash, purple onions, and dried cranberries add gorgeous color and delicious flavor to this classic autumn dish. I encourage you to make this butternut squash casserole for Thanksgiving, but if you’re anything like me, it might end up in your regular recipe rotation too. After a few rounds of testing and taking these photos, I’ve made it 5 times this fall at least, and I still can’t get enough.

Butternut Squash Casserole Recipe Ingredients

Butternut Squash Casserole Recipe Ingredients

Here’s what makes this butternut squash casserole recipe so delicious:

  • Butternut squash, of course! I cube and roast it before adding it to the casserole.
  • Sourdough bread – It gives this butternut squash casserole plenty of heft. Don’t worry if your bread is a day or two old – it’ll be even better at soaking up the flavors in this recipe!
  • White wine – Its tangy flavor contrasts wonderfully with the sweet roasted squash.
  • Leeks – Leeks are often packed with grit, so slice them into half-moons and wash them well before you start to cook.
  • Celery – For classic savory stuffing flavor.
  • Garlic – It adds sharp depth of flavor.
  • Pearl onions – Use red ones if you can find them. They add a gorgeous pop of color to this dish!
  • Fresh sage, rosemary, and parsley – Their earthy flavors make this casserole taste like fall!
  • Dried cranberries – I sprinkle them on after the casserole bakes so that they stay soft and red.

Vegetable broth adds moisture, olive oil adds richness, and salt and pepper make all the flavors pop.

Find the complete recipe with measurements below.

Leeks in a colander and diced squash on a baking sheet

To make this recipe, you’ll start by roasting the squash. While it cooks, sauté the leeks and celery. Then, stir in the garlic, along with some chopped sage and rosemary. Deglaze the pan with the wine, and stir in the bread and a cup of vegetable broth.

Next, bake! Layer the bread mixture into a casserole dish, drizzle on more broth, and dot the roasted butternut squash, pearl onions, and whole sage leaves on top. Add a final drizzle of olive oil, and bake the casserole at 350° until the top is nicely golden brown. Top it with the dried cranberries and more herbs, and serve!

Sautéed leeks

Butternut Squash Casserole Serving Suggestions

I love this butternut squash casserole so much that I’ve eaten it for lunch every day this week! To make my meal a little heartier, I serve it with my creamy Parsnip Puree. It would also be delicious with my Pear Salad or Shredded Brussels Sprouts Salad or a bowl of soup such as my Cream of Mushroom Soup, Wild Rice Soup, or Cauliflower Soup.

But if you make this recipe, I think it’s more likely that you’ll serve it as a dinner side dish. Pair it with your favorite protein, or serve in place of the traditional stuffing at your Thanksgiving dinner. It would fit in perfectly next to classic side dishes like mashed potatoes, green bean casserole, and sweet potato casserole. Don’t forget the pumpkin pie for dessert! Of course, if you have leftovers, they’re great for lunch the next day. 🙂

Butternut squash casserole recipe

More Favorite Squash Recipes

If you love this butternut squash casserole, try one of these squash recipes next:

For more delicious fall recipes, check out this post!

5.0 from 6 reviews

Butternut Squash Casserole

Prep time
Cook time
Total time
This butternut squash casserole recipe is a fresher take on classic bread stuffing. I love to serve it at Thanksgiving, but feel free to enjoy it all fall and winter long.
Recipe type: Side dish
Cuisine: American
Serves: 6 as a side
  • 2 cups cubed butternut squash
  • 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
  • 1 heaping cup chopped leeks, white and light green parts, rinsed well
  • 2 celery stalks, chopped
  • ¼ cup dry white wine
  • 3 garlic cloves, minced (or 5 cloves roasted garlic from this recipe, minced)
  • Heaping ¼ cup chopped fresh sage, plus about 12 small leaves
  • 2 teaspoons minced fresh rosemary
  • Heaping 5 cups cubed sourdough bread (1-inch cubes)
  • 1½ cups vegetable broth, more if needed
  • 8 tiny pearl onions, peeled and sliced in half
  • ¼ cup dried cranberries
  • ¼ cup chopped fresh parsley
  • sea salt and freshly ground black pepper
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the butternut squash cubes on the pan and toss with a drizzle of olive oil and generous pinches of salt and freshly ground black pepper. Roast 25 minutes or until tender.
  2. Reduce the oven heat to 350°F and lightly grease or spray a 7.5x10-inch (or similar) pan with olive oil.
  3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the leeks, celery, and generous pinches of salt and pepper and cook until translucent, about 5 to 7 minutes. Add the garlic, chopped sage, and rosemary and stir. Add the wine, stir, and cook for 30 seconds.
  4. Stir in the bread, then 1 cup of the broth, and gently toss until the bread cubes are evenly coated. Transfer to a baking dish and drizzle on the remaining ½ cup of broth, especially over areas that may seem dry. Evenly distribute the butternut squash, pearl onions, and sage leaves through the spaces between the bread. Drizzle 1 tablespoon of olive oil on top along with a few more pinches of salt and pepper.
  5. Bake for 20 to 25 minutes or until the bread is golden brown on top. Sprinkle on the cranberries and chopped parsley, and serve.



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Rate this recipe (after making it):  

  1. Phoenix

    So excited to make this, I’m not vegan myself, but I have so many vegan family members, so I always opt for meat free holiday meals, and I prefer making them!!! This recipe sounds so delightful, I’ll keep posted of when I’m done making it

    • Jeanine Donofrio

      I hope you enjoyed it!

    • Lynne

      This dish was the star of the entire Thanksgiving dinner for this meat eating non vegetarian non vegan family. It was such a success that it’s my third holiday making it and has become an expected side dish I must have in the line up. Everyone always asks me “are you making that butternut squash dish? That was amazing” ! This recipe needs no tweaking lol as I am guilty of doing at times! Make it exactly as written itsvperfect. Thank you for amazing recipes. The quinoa stuffed acorn squash is next!

      • Jeanine Donofrio

        Hi Lynne, I’m so happy it’s become a favorite!

  2. Ethel brock

    I am on a keratosis diet I’m going to try with out the bread hope it workspaces

  3. Alison

    Hi! This looks delicious- any tips for making ahead of time? Thanks!

    • Jeanine Donofrio

      Hi Alison,

      I would go through step 4, saving the 1/2 cup of broth to drizzle in before you bake it. I hope that helps!

      • Alison

        Great! Thank you- can’t wait to make it this Thanksgiving.

  4. jen

    Made this for dinner tonight (auditioning Thanksgiving recipes, ha!) and served it along with a simple green salad. It was so flavorful and beautiful! I’ve never been a big stuffing fan, but this was amazing. I used half a loaf of sourdough bread since that’s what I had on hand, roasted red onions cut into chunks, and a bit less vegetable stock (just a little over a cup). The husband raved and I sneakily hid the leftovers in the fridge so I can get to them first tomorrow. And with nearly any leftover I eat for lunch, I plan to top it with a runny fried egg. 🙂
    Definitely going on the T-Giving menu!

    • Jeanine Donofrio

      Hi Jen,

      I’m so glad you both loved it! Happy to hear that it made the cut for T-giving 🙂

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.