22 Delicious Fall Squash Casserole Recipes You’ll Love

As the leaves turn golden and the air grows crisp, nothing says “fall” quite like the comforting aroma of a baked casserole.

Squash, with its naturally sweet and earthy flavor, takes center stage in seasonal dishes that are perfect for family dinners, holiday gatherings, or cozy weeknight meals.

From creamy, cheesy gratins to sweet-savory combinations with apples and cranberries, fall squash casseroles offer endless opportunities to explore autumn flavors.

In this collection, you’ll find 22 unique fall squash casserole recipes that highlight the versatility of butternut, acorn, pumpkin, and kabocha squash.

Whether you prefer a vegetarian, vegan, or indulgent cheesy version, there’s something here for everyone.

Get ready to layer, bake, and enjoy the ultimate comfort foods of the season.

22 Delicious Fall Squash Casserole Recipes You’ll Love

Fall squash casseroles are the perfect way to celebrate the season’s bounty.

They are warm, hearty, and full of the comforting flavors that make autumn so special.

From sweet and nutty to savory and cheesy, these 22 recipes provide inspiration for every taste and occasion.

Whether you’re cooking for a holiday feast or a cozy family dinner, squash casseroles are sure to bring warmth and joy to your table this fall.

Autumn Harvest Squash Casserole

This vibrant fall casserole celebrates the rich flavors of the season.

Butternut squash, sweet potatoes, and tender apples mingle with aromatic herbs and a crunchy pecan topping for a comforting side dish perfect for family dinners or holiday feasts.

Ingredients:

• 3 cups peeled and cubed butternut squash
• 2 cups peeled and cubed sweet potatoes
• 1 medium apple, peeled, cored, and diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/2 cup heavy cream
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup brown sugar
• 1/2 cup chopped pecans
• 2 tablespoons unsalted butter, melted
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with olive oil.
2. In a large skillet, heat olive oil over medium heat. Add onions and garlic, cooking until softened and fragrant, about 3–4 minutes.
3. In a large bowl, combine the butternut squash, sweet potatoes, and apples. Toss with cooked onions and garlic, cinnamon, nutmeg, salt, and black pepper.
4. Pour the mixture into the prepared baking dish and drizzle with heavy cream. Sprinkle the shredded cheddar evenly on top.
5. In a small bowl, mix brown sugar, chopped pecans, and melted butter. Sprinkle this mixture over the casserole.
6. Bake uncovered for 35–40 minutes, or until the squash is tender and the topping is golden brown. Serve warm.

This autumn harvest squash casserole is a perfect combination of sweet, savory, and nutty flavors.

The tender vegetables paired with the crisp pecan topping make every bite a cozy celebration of fall.

Cheesy Autumn Acorn Squash Bake

A creamy, cheesy casserole featuring acorn squash and a medley of fall vegetables.

Its velvety texture and golden cheese crust make it a comforting and visually appealing addition to any fall table.

Ingredients:

• 4 cups diced acorn squash
• 1 cup diced carrots
• 1 cup frozen corn kernels
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1 cup sour cream
• 1 cup shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
2. In a large pot of boiling water, cook acorn squash and carrots for 5–7 minutes until slightly tender. Drain and transfer to a large mixing bowl.
3. Stir in corn, onion, garlic, thyme, salt, and pepper. Mix well.
4. Add sour cream and half of the Gruyère cheese, folding gently until evenly combined. Transfer mixture to the prepared casserole dish.
5. Sprinkle remaining Gruyère and Parmesan cheeses over the top. In a small bowl, combine panko breadcrumbs with melted butter and sprinkle evenly over the cheese layer.
6. Bake for 30–35 minutes or until the top is golden and bubbly. Let rest for 5 minutes before serving.

The creamy texture and rich cheesy flavor of this acorn squash bake make it an irresistible fall favorite.

It’s both a comforting side dish and a show-stopping addition to holiday gatherings.

Maple Roasted Butternut Squash Casserole

Sweet roasted butternut squash meets the warm richness of maple syrup and sage in this fall-inspired casserole.

Topped with crunchy breadcrumbs and a touch of Parmesan, it’s a perfect combination of sweet, savory, and aromatic flavors.

Ingredients:

• 4 cups cubed butternut squash
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 teaspoon fresh sage, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1/2 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted

Instructions:

1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, maple syrup, sage, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender.
2. Reduce oven to 375°F (190°C). Grease a 9×13-inch casserole dish. Transfer roasted squash to the dish and pour heavy cream over it. Sprinkle mozzarella evenly.
3. In a small bowl, mix panko breadcrumbs, Parmesan, and melted butter. Sprinkle over the top of the casserole.
4. Bake for 20–25 minutes, until golden and bubbly. Allow to rest for 5 minutes before serving.

This maple roasted butternut squash casserole brings together autumn flavors in every bite.

Its balance of sweetness, creaminess, and crunch makes it a seasonal side dish that’s hard to resist.

Sage and Sausage Butternut Squash Casserole

This hearty fall casserole combines savory sausage, sweet butternut squash, and aromatic sage for a comforting and satisfying side dish or main course.

The combination of rich flavors and a lightly crisp topping makes it perfect for cozy fall evenings.

Ingredients:

• 4 cups cubed butternut squash
• 1 pound Italian sausage, casings removed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh sage, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 1/2 cup shredded sharp cheddar
• 1/2 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add sausage, breaking it apart as it cooks, until browned and fully cooked. Remove sausage and set aside.
3. In the same skillet, sauté onion and garlic until soft, about 3–4 minutes. Add sage, salt, and pepper.
4. In a large bowl, combine roasted butternut squash, cooked sausage, and sautéed onion mixture. Stir in heavy cream and half of the cheddar. Transfer to the prepared baking dish.
5. Sprinkle remaining cheddar over the top. Mix panko breadcrumbs with melted butter and sprinkle over cheese layer.
6. Bake for 25–30 minutes until golden and bubbly. Serve warm.

The savory sausage and aromatic sage perfectly complement the sweet butternut squash, creating a fall casserole that’s rich, hearty, and irresistible.

Autumn Quinoa and Squash Casserole

A wholesome, protein-packed fall casserole that blends roasted squash with quinoa, cranberries, and a touch of cinnamon.

This colorful, nutritious dish is ideal for a family dinner or a festive holiday spread.

Ingredients:

• 3 cups cubed butternut or acorn squash
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar or Gruyère cheese
• 1/2 cup milk
• 1/4 cup panko breadcrumbs
• 2 tablespoons olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper, then roast for 20–25 minutes until tender.
2. Reduce oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
3. In a skillet, sauté onion and garlic until softened. In a large bowl, combine roasted squash, sautéed onion mixture, cooked quinoa, cranberries, cinnamon, nutmeg, and milk. Stir until evenly combined.
4. Transfer mixture to the casserole dish and sprinkle cheese on top. Mix panko breadcrumbs with a little olive oil or melted butter and sprinkle over cheese.
5. Bake for 25–30 minutes until golden and bubbly. Let rest 5 minutes before serving.

This autumn quinoa and squash casserole is a wholesome, flavorful dish that balances sweet, savory, and nutty elements, making it a delightful addition to any fall meal.

Pumpkin and Sage Gratin

A creamy, cheesy pumpkin casserole infused with fresh sage and garlic.

This elegant gratin is perfect for fall dinner parties or as a comforting side dish for family meals.

Ingredients:

• 4 cups cubed pumpkin or kabocha squash
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 teaspoon fresh sage, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 1/2 cup grated Gruyère or Parmesan
• 1/4 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft, then stir in sage.
3. In a large bowl, combine pumpkin cubes with the onion mixture, salt, and pepper. Pour in heavy cream and stir gently.
4. Transfer the mixture to the prepared casserole dish. Sprinkle cheese evenly on top. Mix panko breadcrumbs with melted butter and sprinkle over the cheese layer.
5. Bake for 30–35 minutes until the top is golden and the pumpkin is tender. Serve warm.

This pumpkin and sage gratin is a rich, aromatic, and comforting dish that highlights the flavors of fall.

Its creamy texture and golden topping make it a perfect addition to any autumn table.

Vegan Autumn Squash and Lentil Casserole

A hearty, plant-based casserole that combines roasted squash with protein-rich lentils, savory herbs, and a crunchy topping.

This dish is warming, nutritious, and full of fall flavors, perfect for cozy dinners.

Ingredients:

• 3 cups cubed butternut or kabocha squash
• 1 cup cooked green or brown lentils
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. Reduce oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
3. In a skillet, heat remaining olive oil and sauté onion and garlic until softened. Add thyme and smoked paprika.
4. In a large bowl, combine roasted squash, sautéed onion mixture, cooked lentils, almond milk, and nutritional yeast. Stir until evenly mixed. Transfer to the casserole dish.
5. Mix panko breadcrumbs with a drizzle of olive oil and sprinkle on top. Bake for 25–30 minutes until golden and slightly crispy.

This vegan autumn squash and lentil casserole is filling, flavorful, and perfect for anyone looking for a plant-based fall comfort dish.

Its combination of textures and savory seasonings makes it irresistible.

Sweet Potato and Butternut Squash Gratin

A creamy and sweet fall casserole blending sweet potatoes and butternut squash with aromatic herbs and a golden cheesy topping.

This dish balances natural sweetness with savory richness for an indulgent side.

Ingredients:

• 2 cups cubed butternut squash
• 2 cups cubed sweet potatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 1/2 cup shredded Gruyère or cheddar
• 1/4 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
2. In a skillet, heat olive oil and sauté onion and garlic until softened. Stir in rosemary.
3. In a large bowl, combine butternut squash, sweet potatoes, and the onion mixture. Add heavy cream and half the cheese. Mix gently and transfer to the casserole dish.
4. Sprinkle remaining cheese on top. Combine panko breadcrumbs with melted butter and sprinkle over the cheese.
5. Bake for 30–35 minutes until the top is golden and vegetables are tender.

This sweet potato and butternut squash gratin is a cozy, flavorful dish that perfectly captures the essence of fall.

Its creamy interior and crunchy topping make it a family favorite.

Harvest Vegetable and Squash Casserole

A colorful, vegetable-packed fall casserole featuring a mix of squash, carrots, parsnips, and onions.

Topped with herbs and breadcrumbs, it’s a wholesome, comforting, and visually appealing side dish.

Ingredients:

• 2 cups cubed butternut squash
• 1 cup diced carrots
• 1 cup diced parsnips
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable broth
• 1/2 cup shredded cheese (optional)
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil
• 2 tablespoons melted butter

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash, carrots, and parsnips with olive oil, salt, and pepper. Roast for 20 minutes until slightly tender.
2. Reduce oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
3. Sauté onion and garlic in a skillet until softened. Stir in roasted vegetables, thyme, and vegetable broth. Transfer to casserole dish.
4. Sprinkle cheese on top if using. Mix panko breadcrumbs with melted butter and sprinkle evenly over the casserole.
5. Bake for 25–30 minutes until golden and bubbly. Let rest 5 minutes before serving.

This harvest vegetable and squash casserole is a nutrient-rich, flavorful fall side.

The mix of roasted vegetables with a crunchy topping makes it a festive and comforting addition to any autumn meal.

Curried Butternut Squash and Chickpea Casserole

A warming and flavorful casserole that combines roasted butternut squash with protein-packed chickpeas and a gentle curry spice blend.

Perfect for a cozy fall dinner that’s both hearty and aromatic.

Ingredients:

• 4 cups cubed butternut squash
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup coconut milk
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh cilantro (optional, for garnish)

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper, then roast for 20–25 minutes until tender.
2. Reduce oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
3. In a skillet, heat remaining olive oil and sauté onion and garlic until soft. Stir in curry powder and cumin.
4. In a large bowl, combine roasted squash, chickpeas, sautéed onion mixture, and coconut milk. Mix gently and transfer to the prepared casserole dish.
5. Sprinkle panko breadcrumbs evenly on top and bake for 25–30 minutes until golden. Garnish with chopped cilantro before serving.

This curried butternut squash and chickpea casserole offers a delightful twist on traditional fall flavors.

Its warm spices, creamy texture, and hearty chickpeas make it a comforting weeknight or holiday dish.

Maple Pecan Acorn Squash Casserole

A sweet-savory casserole featuring roasted acorn squash, maple syrup, and crunchy pecans.

This dish is both festive and comforting, perfect as a side for fall dinners or holiday spreads.

Ingredients:

• 4 cups cubed acorn squash
• 1/4 cup maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped pecans
• 1/4 cup panko breadcrumbs
• 2 tablespoons melted butter
• 1/2 cup shredded cheddar or Gruyère (optional)

Instructions:

1. Preheat oven to 400°F (200°C) and grease a 9×13-inch casserole dish.
2. Toss acorn squash with maple syrup, cinnamon, nutmeg, salt, and pepper. Roast for 20–25 minutes until tender.
3. Reduce oven to 375°F (190°C). Transfer roasted squash to the casserole dish. Sprinkle cheese if using.
4. In a small bowl, combine chopped pecans, panko breadcrumbs, and melted butter. Sprinkle over the top.
5. Bake for 15–20 minutes until golden and slightly crisp. Serve warm.

This maple pecan acorn squash casserole captures the essence of fall.

The combination of sweet, nutty, and slightly savory flavors makes it a standout addition to any autumn table.

Creamy Spinach and Squash Gratin

A rich and creamy fall casserole blending tender squash with fresh spinach and a cheesy topping.

Perfect as a comforting side dish or a light main for cozy evenings.

Ingredients:

• 3 cups cubed butternut or kabocha squash
• 2 cups fresh spinach, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/2 cup heavy cream
• 1/2 cup shredded Gruyère or mozzarella
• 1/4 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
2. Heat olive oil in a skillet and sauté onion and garlic until soft. Add spinach and cook until wilted. Season with salt, pepper, and nutmeg.
3. In a large bowl, combine roasted or steamed squash with the spinach mixture and heavy cream. Stir until evenly mixed. Transfer to the prepared casserole dish.
4. Sprinkle shredded cheese over the top. Mix panko breadcrumbs with melted butter and sprinkle evenly over the cheese.
5. Bake for 25–30 minutes until golden and bubbly. Allow to rest 5 minutes before serving.

This creamy spinach and squash gratin is a luscious, comforting casserole perfect for fall.

The combination of tender squash, fresh spinach, and golden cheesy topping makes it a crowd-pleaser for any occasion.

Cheesy Pumpkin and Wild Rice Casserole

A hearty fall casserole that combines pumpkin with nutty wild rice and creamy cheese.

This dish is perfect as a side for holiday meals or as a comforting main for cozy autumn nights.

Ingredients:

• 3 cups cubed pumpkin or kabocha squash
• 1 cup cooked wild rice
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar or Gruyère
• 1/4 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
2. Heat olive oil in a skillet and sauté onion and garlic until softened. Stir in thyme.
3. In a large bowl, combine roasted or steamed pumpkin, sautéed onion mixture, cooked wild rice, and heavy cream. Mix gently and transfer to the casserole dish.
4. Sprinkle shredded cheese on top. Combine panko breadcrumbs with melted butter and sprinkle evenly over the cheese.
5. Bake for 25–30 minutes until golden and bubbly. Let rest 5 minutes before serving.

This cheesy pumpkin and wild rice casserole is rich, nutty, and comforting.

Its creamy texture and golden topping make it an ideal addition to any fall meal.

Autumn Vegetable and Squash Shepherd’s Casserole

A vegetarian twist on classic shepherd’s pie featuring a colorful mix of fall vegetables and mashed squash.

It’s hearty, wholesome, and perfect for a family dinner.

Ingredients:

• 3 cups cubed butternut or acorn squash
• 1 cup diced carrots
• 1 cup green beans, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon thyme
• 1/2 cup vegetable broth
• 1/4 cup panko breadcrumbs
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

Instructions:

1. Preheat oven to 400°F (200°C). Roast squash and carrots with olive oil, salt, and pepper for 20 minutes until tender.
2. Reduce oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
3. In a skillet, sauté onion and garlic until soft. Stir in green beans, thyme, and vegetable broth. Combine with roasted squash and carrots.
4. Transfer mixture to the casserole dish. Mash lightly if desired. Sprinkle panko breadcrumbs over the top and drizzle with melted butter.
5. Bake for 20–25 minutes until the topping is golden. Serve warm.

This autumn vegetable and squash shepherd’s casserole is a comforting, wholesome dish that highlights the flavors of fall.

It’s a hearty vegetarian option for any seasonal meal.

Caramelized Onion and Squash Gratin

A savory fall casserole with caramelized onions and roasted squash, layered with cheese and herbs.

Its rich, sweet, and savory flavors make it a perfect side dish for dinner parties.

Ingredients:

• 3 cups cubed butternut or acorn squash
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 1/2 cup shredded Gruyère or Parmesan
• 1/4 cup panko breadcrumbs
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
2. In a skillet, heat olive oil over medium heat. Cook onions slowly, stirring occasionally, until caramelized, about 15–20 minutes. Add garlic and thyme in the last 2 minutes.
3. Toss roasted squash with caramelized onions and season with salt and pepper. Transfer to the casserole dish.
4. Pour heavy cream over the mixture. Sprinkle cheese evenly on top. Mix panko breadcrumbs with melted butter and sprinkle over cheese.
5. Bake for 25–30 minutes until golden and bubbly. Let rest 5 minutes before serving.

This caramelized onion and squash gratin is a rich and flavorful fall casserole.

The sweet onions paired with tender squash and a golden topping create a dish that’s elegant and comforting.

Sage and Mushroom Butternut Squash Casserole

A savory and earthy fall casserole featuring roasted butternut squash, sautéed mushrooms, and aromatic sage.

This dish is hearty, flavorful, and perfect as a seasonal side or vegetarian main.

Ingredients:

• 4 cups cubed butternut squash
• 2 cups sliced mushrooms (cremini or button)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh sage, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream or coconut milk for vegan version
• 1/2 cup shredded Gruyère or vegan cheese
• 1/4 cup panko breadcrumbs
• 2 tablespoons olive oil
• 2 tablespoons melted butter or vegan butter

Instructions:

1. Preheat oven to 400°F (200°C). Toss cubed squash with 1 tablespoon olive oil, salt, and pepper, and roast for 20–25 minutes until tender.
2. Reduce oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
3. In a skillet, heat remaining olive oil and sauté onion and garlic until softened. Add mushrooms and cook until tender. Stir in sage.
4. In a large bowl, combine roasted squash with mushroom mixture and cream. Transfer to the casserole dish.
5. Sprinkle shredded cheese on top. Mix panko breadcrumbs with melted butter and sprinkle over cheese. Bake for 25–30 minutes until golden and bubbly.

This sage and mushroom butternut squash casserole is earthy, creamy, and full of fall flavors.

Its tender squash and savory topping make it a comforting seasonal favorite.

Autumn Roasted Squash and Caramelized Apple Casserole

A sweet-savory casserole combining roasted squash with caramelized apples and a crunchy topping.

The mixture of fall flavors makes it perfect for brunch, dinner, or holiday gatherings.

Ingredients:

• 3 cups cubed butternut or acorn squash
• 2 medium apples, peeled, cored, and diced
• 2 tablespoons brown sugar
• 1 small onion, chopped
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream or coconut milk
• 1/4 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with 1 tablespoon olive oil, salt, and pepper; roast for 20 minutes until tender.
2. In a skillet, melt 1 tablespoon butter and sauté onion until soft. Add apples, brown sugar, cinnamon, and thyme; cook until caramelized, about 5–7 minutes.
3. Reduce oven to 375°F (190°C). In a large bowl, combine roasted squash with caramelized apples. Transfer to a greased 9×13-inch casserole dish.
4. Pour cream over the mixture. Mix panko breadcrumbs with remaining melted butter and sprinkle evenly on top.
5. Bake for 20–25 minutes until golden and bubbly. Serve warm.

This roasted squash and caramelized apple casserole balances sweet and savory perfectly.

The tender squash and caramelized apples create a comforting and festive fall dish.

Butternut Squash and Cornbread Casserole

A unique fall casserole featuring sweet butternut squash layered with cornbread topping.

This dish is both comforting and visually appealing, perfect for a seasonal family dinner.

Ingredients:

• 4 cups cubed butternut squash
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 cup heavy cream or milk
• 1 cup shredded cheddar cheese
• 1 cup prepared cornbread, crumbled
• 2 tablespoons butter, melted
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
2. Toss squash with olive oil, salt, pepper, and smoked paprika; roast at 400°F (200°C) for 20–25 minutes until tender.
3. Sauté onion and garlic in a skillet until soft, then combine with roasted squash and cream. Transfer to the casserole dish.
4. Sprinkle shredded cheddar over the mixture. Top with crumbled cornbread and drizzle with melted butter.
5. Bake for 20–25 minutes until golden and bubbly. Serve warm.

This butternut squash and cornbread casserole is sweet, savory, and comforting.

The cornbread topping adds a rustic crunch that perfectly complements the creamy squash filling.

Sweet Potato, Squash, and Sage Casserole

A comforting fall casserole that pairs roasted sweet potatoes with tender squash and aromatic sage.

Creamy, savory, and lightly sweet, this dish is perfect for seasonal dinners.

Ingredients:

• 2 cups cubed butternut squash
• 2 cups cubed sweet potatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh sage, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 1/2 cup shredded Gruyère or cheddar cheese
• 1/4 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash and sweet potatoes with olive oil, salt, and pepper, then roast for 20–25 minutes until tender.
2. Reduce oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
3. Sauté onion and garlic in a skillet until softened. Add sage and cook 1 minute more.
4. Combine roasted squash, sweet potatoes, and onion mixture in a large bowl. Stir in cream and half of the cheese. Transfer to the casserole dish.
5. Sprinkle remaining cheese on top. Mix panko breadcrumbs with melted butter and sprinkle over the cheese. Bake for 25–30 minutes until golden and bubbly.

This sweet potato, squash, and sage casserole is a comforting fall favorite.

The combination of sweet, savory, and cheesy flavors makes it a crowd-pleaser.

Autumn Kale and Squash Gratin

A nutrient-rich casserole combining roasted squash and sautéed kale with a creamy cheese topping.

This dish is vibrant, hearty, and perfect for a healthy fall side.

Ingredients:

• 3 cups cubed butternut or acorn squash
• 2 cups chopped kale, stems removed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/2 cup heavy cream
• 1/2 cup shredded Parmesan or Gruyère
• 1/4 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper; roast 20–25 minutes until tender.
2. Reduce oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
3. In a skillet, sauté onion and garlic until soft. Add kale and cook until wilted. Season with nutmeg, salt, and pepper.
4. Combine roasted squash and kale mixture. Pour in cream and stir gently. Transfer to the casserole dish.
5. Sprinkle cheese over the top. Mix panko breadcrumbs with melted butter and sprinkle over cheese. Bake 25–30 minutes until golden and bubbly.

This autumn kale and squash gratin is flavorful and nourishing.

The combination of roasted squash, wilted kale, and golden cheese topping makes it a standout fall dish.

Maple Roasted Squash and Cranberry Casserole

A sweet and savory casserole featuring roasted squash, tart cranberries, and a maple glaze.

This dish is festive, colorful, and perfect for fall gatherings.

Ingredients:

• 3 cups cubed butternut or acorn squash
• 1/2 cup dried cranberries
• 1 small onion, chopped
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons maple syrup
• 1/2 cup heavy cream
• 1/4 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper; roast for 20–25 minutes until tender.
2. Reduce oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
3. Sauté onion in a skillet until soft, then stir in cranberries and thyme. Combine with roasted squash and drizzle with maple syrup.
4. Pour cream over the mixture and transfer to the casserole dish. Mix panko breadcrumbs with melted butter and sprinkle evenly on top.
5. Bake 25–30 minutes until golden and bubbly. Serve warm.

This maple roasted squash and cranberry casserole balances sweet and savory flavors beautifully.

The golden topping and vibrant cranberries make it an inviting fall dish.

Autumn Lentil and Squash Casserole

A hearty vegetarian casserole featuring roasted squash and protein-rich lentils, seasoned with herbs and spices for a comforting fall meal.

Ingredients:

• 3 cups cubed butternut squash
• 1 cup cooked green or brown lentils
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable broth
• 1/4 cup panko breadcrumbs
• 2 tablespoons olive oil
• 2 tablespoons melted butter or vegan butter

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, pepper, and smoked paprika; roast 20–25 minutes until tender.
2. Reduce oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
3. Sauté onion and garlic until soft, then stir in thyme. Combine with roasted squash and cooked lentils. Add vegetable broth and mix gently. Transfer to the casserole dish.
4. Mix panko breadcrumbs with melted butter and sprinkle over the top. Bake 25–30 minutes until golden and slightly crispy.

This autumn lentil and squash casserole is wholesome, hearty, and perfect for fall.

The roasted squash and lentils create a satisfying texture, complemented by a crisp breadcrumb topping.