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Home | Recipes | Butternut Squash Casserole

Butternut Squash Casserole

Published on November 10, 2023 by Stephanie Kay

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Filled with squash, rice, spinach, and ricotta cheese, this butternut squash casserole is a cross between a baked risotto and lasagna and makes a hearty vegetarian meal. This casserole works equally well as a main course or a side dish and keeps well in the fridge or freezer making it a great make-ahead meal for busy weekdays.

Butternut quash casserole in a white casserole dish.

Inspired by a baked risotto and a vegetarian lasagna, this butternut squash casserole recipe has everything you love about both classic dishes and so much more. The combination of squash and sage, along with the creamy texture from the cheese, make this a heart-warming, comforting, stick-to-your-ribs kind of meal that is absolutely delicious.

This savory squash casserole recipe is perfect for a cold-weather dinner and works equally well as a meal prep idea for a week’s worth of healthy lunches. Whether you’re serving it as a main course or side dish, for lunch or for dinner, this casserole is a crowd-pleasing dish that everyone is sure to love.

Butternut squash casserole recipe with a serving spoon.

Why You’ll Love It

  • Easy – Made in a single baking dish, this casserole is easy to make and requires minimal cleanup.
  • Delicious – With earthy flavors, a creamy texture, and lots of cheese, this butternut squash casserole is absolutely delicious.
  • Versatile – This casserole works equally well as a main course, side dish, or appetizer, for lunch, dinner, or on a holiday table.
  • Great for Meal Prep – This casserole keeps well in the fridge and freezer making it a great make-ahead meal idea.
Ingredients for butternut squash casserole: dice butternut squash, ricotta cheese, arborio rice, spinach, sage, and mozzarella cheese.

Ingredients for Butternut Squash Casserole

  • Butternut Squash – This sweet and nutty-tasting winter squash is the star ingredient in this casserole recipe. The recipe calls for fresh squash, but you could certainly swap it for frozen butternut squash if needed. See the notes section of the recipe card for details. Moreover, you can swap the butternut squash for acorn squash, buttercup squash, or even sweet potatoes if you prefer.
  • Arborio Rice – To give this recipe is risotto-like texture. If you don’t have arborio rice, another short-grain rice such as carnaroli rice would work best, however, any white rice variety will work.
  • Ricotta Cheese – The use of ricotta cheese in this butternut squash casserole recipe helps to ramp up the protein content. You can use whole milk or skim milk ricotta.
  • Spinach – To add some leafy greens and a boost of fiber. The recipe calls for fresh spinach, but you could certainly swap it for frozen spinach if needed. See the notes section of the recipe card for details.
  • Broth – To add flavor and cook the rice and the squash. Feel free to use chicken broth or vegetable broth.
  • Herbs and Spices – A bit of sage, nutmeg, and salt to season the casserole and add some fall and winter flavors. Feel free to add a pinch of cinnamon and a bit of black pepper too.
  • Mozzarella Cheese – And a little extra cheese to top the casserole and give it a nice cheesy taste and texture.
Raw spinach in a cast-iron skillet.
Sautéed spinach in a cast-iron spinach.

Dietary Adaptions

To Make it Gluten-Free: Use certified gluten-free broth.

Ricotta cheese, sautéed spinach, sage, nutmeg, and salt in a white bowl.
Spinach ricotta mixture in a white bowl.

How to Make Butternut Squash Casserole

This butternut squash is super easy to make and doesn’t require much cooking at all. Here’s how you make it:

  1. Prepare the butternut squash. Peel the butternut squash, scoop out the seeds, and then cut it into bite-size pieces, the smaller you can make them the better. While I suggest removing the flesh from the squash, as I find it a bit tough for the dish, it is edible, and you can leave it if you prefer.
  2. Wilt the spinach. Add the chopped spinach to a pan with a bit of water and cook it for a couple of minutes until it’s all wilted and dramatically reduced in size.
  3. Mix the ricotta mixture. In a large bowl, add the ricotta cheese with the wilted spinach, sage, nutmeg, and salt and stir to combine.
  4. Add to the casserole dish. Add the rice, cubed butternut squash, ricotta mixture, and broth to a casserole dish and gently stir until well incorporated.
  5. Bake the casserole. Cover the casserole dish with aluminum foil and transfer it to the oven to bake at 400°F for 40-45 minutes.
  6. Top with cheese. Once the liquid has been absorbed, the squash is tender, and the rice can be fluffed with a fork, remove the casserole dish from the oven, top it with shredded mozzarella cheese, and return to the oven until the cheese is melted and the top is golden brown.
  7. Serve and enjoy! Once baked, the casserole can be served immediately as a main course or a side dish.

You can find the detailed recipe instructions in the recipe card below.

Arborio rice and diced butternut squash in a casserole dish.
Arborio rice and diced butternut squash spread out in a casserole dish.

Red’s Nutrition Tip

Not only is this butternut squash casserole full of flavor but this dish is equally as delicious as it is nutritious. The use of ricotta cheese helps to add some high-quality protein to the casserole, while the squash and rice provide some complex carbohydrates, and the spinach adds a boost of greens and fiber.

Arborio rice and diced butternut squash in a casserole dish with spinach ricotta mixture on top.
Arborio rice and diced butternut squash in a casserole dish with spinach ricotta mixture spread on top.

What To Serve It With

Given this butternut squash casserole recipe is well-balanced with protein, carbohydrates, and healthy fats, it can be served as a main course or a side dish. It would pair well with:

  • Lemon Garlic Chicken Thighs
  • Pesto Salmon
  • Slow-Roasted Salmon with Herbs
  • Herb-Crusted Pork Tenderloin
  • Grilled Steak
  • Roast Chicken
  • Roast Turkey
  • Roast Ham
  • Roast Beef
  • Fried Eggs
  • Roasted Broccoli
  • Kale and Brussels Sprout Salad
  • Green Salad
Arborio rice, diced butternut squash, spinach, ricotta cheese, and broth in a casserole dish.
Baked butternut squash casserole with mozzarella cheese on top.

What meat or fish goes with butternut squash casserole?

This healthy butternut squash casserole makes a wonderful holiday side dish for roast turkey, roast chicken, roast beef, and ham. It also pairs well it grilled salmon or shrimp.

Can butternut squash casserole be made ahead?

Absolutely! This butternut squash casserole can be made ahead of time and stored in the fridge for up to 5 days or in the freezer for up to 3 months.

What can I use instead of butternut squash?

You can substitute butternut squash for acorn squash, buttercup squash, Hubbard squash, sugar pumpkin, or sweet potatoes.

Baked butternut squash casserole with fried sage and a serving spoon.

Storage + Reating

To Store: Leftover butternut squash casserole can be covered with plastic wrap or aluminum foil, transferred to an airtight container, and stored in the fridge for up to 5 days.

To Freeze: To freeze the casserole whole, cover the casserole dish with plastic wrap and aluminum foil, and place it in a freezer-safe bag, and place it in the freezer. To freeze the leftover casserole, transfer the leftovers to an airtight container and place it in the freezer. The casserole can be frozen for up to 3 months.

To Reheat: From the fridge, place the casserole in an oven-proof dish, cover it with aluminum foil, and warm in the oven at 350°F for 10-15 minutes or until heated through. If frozen, allow the casserole to thaw overnight before placing it in the oven. To reheat from frozen, cover the casserole dish with aluminum foil and warm it in the oven at 350°F for 40-50 minutes until heated through.

Portion of healthy butternut squash casserole on a white plate with a fork.

More Butternut Squash Recipes:

  • Sage Butternut Squash Risotto
  • Curried Butternut Squash Soup
  • Butternut Squash and Quinoa Stew
  • Butternut Squash Mac and Cheese
Print
Butternut quash casserole in a white casserole dish.

Butternut Squash Casserole

Author: Stephanie Kay

This healthy butternut squash casserole works equally well as a vegetarian main course or a hearty side dish.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Casserole
  • Method: Baked
  • Cuisine: American
  • Diet: Gluten Free
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Ingredients

  • 1 small butternut squash, peeled and 1/4″ dice (about 4–5 cups)
  • 1 1/2 cups Arborio or short-grain rice, dry
  • 1 tablespoon sage, freshly minced
  • 1/4 teaspoon nutmeg, ground
  • 1 teaspoon salt
  • 5 cups spinach, roughly chopped
  • 1 1/2 cups ricotta cheese
  • 3 cups chicken or vegetable broth
  • 1 1/2 cups mozzarella cheese, shredded
  • Fresh sage leaves, to serve (optional)

Instructions

  1. Preheat the oven to 400°F.
  2. In a large skillet on medium heat, add chopped spinach with 2 tablespoons of water. Using a wooden spoon or tongs, gently toss and turn the spinach until spinach wilts, ensuring all the raw leaves make contact with the pan. Once wilted, turn off the heat and set it aside to cool slightly.
  3. In a large bowl, add ricotta cheese, spinach, sage, nutmeg, and salt and stir with a wooden spoon or spatula, and mix until well combined.
  4. In a large 2 or 3-quart baking dish (I used a 9 x 13 baking dish), add the butternut squash and rice, and stir to combine. For the best results, ensure that the squash is cut into small, bite-sized, 1/4″ cube pieces. Doing so will ensure it cooks evenly with the rice and provide a more consistent texture to the dish.
  5. Transfer the ricotta cheese mixture to the baking dish with the squash and rice, and dollop it evenly across the top. Add broth and then give everything a good stir until everything is well incorporated and evenly dispersed in the baking dish.
  6. Cover the baking dish with aluminum foil and then transfer to the oven to bake for 40-45 minutes or until all the liquid is absorbed and the rice is tender.
  7. Once complete, remove the baking dish from the oven, remove the aluminum foil, and sprinkle with mozzarella cheese. Return the casserole dish to the oven, uncovered, for a final 5-10 minutes until the cheese has melted and is slightly golden.
  8. Optional: While the casserole is baking, you can fry some sage leaves to top the casserole. Warm a few tablespoons of olive oil in a pan to medium-high heat, then add fresh sage leaves, working in batches, and fry for 3-5 seconds until golden, watching them closely to ensure they do not burn. Once fried, use tongs to remove them from the pan, place on a plate lined with a paper towel to absorb any excess oil, and sprinkle with a bit of salt.
  9. Once the cheese has melted, remove the casserole from the oven, allow to cool slightly and top it with fried sage (optional) before serving. Any leftovers can be stored in an airtight container in the fridge for up to 5 days or freezer for up to 3 months.

Notes

To Use Frozen Squash: You can add the frozen butternut squash to the recipe as instructed in step #4, however, you may need to increase the cooking time slightly in step #6 as the frozen squash may excrete excess water as it cooks. Just continue to cook the casserole until almost all of the liquid has been absorbed.

To Use Frozen Spinach: Skip step #1. Thaw one cup of frozen spinach, press out any excess water, and add it to the recipe as per step #3.

To Use Dried Sage: Use 1 teaspoon of dried sage.

Nutrition

  • Serving Size: 1 slice
  • Calories: 394 calories
  • Sugar: 4 grams
  • Fat: 9 grams
  • Carbohydrates: 59 grams
  • Fiber: 4 grams
  • Protein: 21 grams

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    Comments

    1. AllyT says

      December 1, 2021 at 3:52 pm

      Delish! Perfect comfort food.

      Reply
      • Stephanie Kay says

        December 2, 2021 at 7:27 am

        So happy you liked it, thank you for sharing!

        Reply
      • Deborah Gainey says

        September 17, 2023 at 6:53 pm

        Could I use frozen butternut squash?

        Reply
        • Stephanie Kay says

          September 18, 2023 at 8:02 am

          Absolutely!

          Reply
          • Lynn says

            December 19, 2023 at 7:37 am

            Should I thaw it.

            Reply
            • Stephanie Kay says

              December 20, 2023 at 6:04 am

              No, you can add it frozen. I might take a little longer to cook and absorb all of the water but it will work. 🙂

    2. Jamie says

      February 18, 2022 at 6:18 pm

      Delicious and easy to put together!

      Reply
      • Stephanie Kay says

        February 21, 2022 at 1:48 pm

        So happy to hear it, thanks for sharing!

        Reply
    3. Juliette says

      February 19, 2022 at 8:06 am

      Excellent!

      Reply
      • Stephanie Kay says

        February 21, 2022 at 1:48 pm

        Thank you for sharing! 🙂

        Reply
    4. Anonymous says

      February 24, 2022 at 3:39 pm

      Delicious, easy to make, enough for leftovers!

      Reply
    5. JoAnn says

      February 24, 2022 at 3:40 pm

      Delicious, easy to make, enough for leftovers!

      Reply
    6. Isabelle Robillard says

      February 24, 2022 at 7:09 pm

      This is my new go-to comfort food. Not even the thought of peeling and cutting another squash can deter me from making this again! Used fresh sage which I feel is probably a game changer.

      Reply
      • Stephanie Kay says

        February 25, 2022 at 8:19 am

        Haha, love the peeling the squash comment! Happy you like it!

        Reply
      • Nancy says

        September 30, 2023 at 5:09 pm

        Hint: I bought it all peeled and cut up-so easy!

        Reply
    7. najeya mehmood says

      February 25, 2022 at 5:51 am

      simply love your recepies

      Reply
    8. Kate says

      November 7, 2022 at 6:38 pm

      Made it tonight – halved the recipe and baked in a cast iron pan. it made the rice on the bottom deliciously crispy!! Added a little parmigiano reggiano in with the ricotta, too. So good!!

      Reply
      • Stephanie Kay says

        November 8, 2022 at 8:00 am

        Oh, so clever, sounds delicious! So happy you liked it, thanks for sharing. 🙂

        Reply
    9. Jillian says

      January 8, 2023 at 11:57 am

      Has anyone tried using frozen squash in this recipe?

      Reply
      • Stephanie Kay says

        January 10, 2023 at 10:36 am

        It should work just as well, however, it may need a bit more time in the oven if the squash releases additional liquid as it cooks. If that’s the case, you’d just need to give it a bit more time before adding the final layer of mozzarella cheese.

        Reply
    10. Gen says

      January 24, 2023 at 8:06 pm

      I have been finding and making online recipes for years now. I have probably made upwards of 150 recipes. I have never before left a comment – but this was honestly too good not to. I halved the recipe (and am regretting that decision) because I only had a small pan but WOW. It was incredible. 12/10. Can’t wait to make this again

      Reply
      • Stephanie Kay says

        January 25, 2023 at 8:44 am

        Oh my goodness, thank you SO much! I’m so happy you liked the recipe and appreciate this comment more than you know. Thank you for sharing! 🙂

        Reply
    11. Laure says

      February 14, 2023 at 10:28 pm

      Hi, I made your recipe last night after mistakenly picking up a butternut squash, instead of a spaghetti squash. I was planning on making a spaghetti squash casserole. I had to make a quick change of plans. I read your recipe to get all the ingredients so I made the rice ahead of time and microwaved the squash so I could cut it up into 1/4 inch pieces as recommended. After re-reading the recipe, I realized I would not need the broth, nor would it need to cook for 40 minutes.After putting all the ingredients in a 9 x 13 pan, I poured a half a cup of water over the casserole, and covered with aluminum foil and baked for 20 minutes at 400°. Then I added the mozzarella cheese, and baked for an additional 10 minutes.
      I enjoyed the casserole, the children were not impressed with the butternut squash, but loved the rice and cheese so I considered it a winner.

      Reply
      • Stephanie Kay says

        February 15, 2023 at 9:54 am

        Thanks for sharing your swaps! And happy you liked it. 🙂

        Reply
    12. Bianca says

      May 4, 2023 at 1:13 pm

      This was a hit in our household! Very easy to make and cheesy and delicious. Leftovers were even better! We’ve added this to our rotation of favourite dishes.

      Reply
      • Stephanie Kay says

        May 6, 2023 at 5:40 am

        So happy to hear it!

        Reply
    13. Sheila says

      September 16, 2023 at 5:58 pm

      O want to loer the carbs. Could I use riced cauliflower instead of rice?

      Reply
      • Stephanie Kay says

        September 17, 2023 at 8:16 am

        No, I would not recommend cauliflower rice in this recipe. The liquid ratios will not work and it will end up watery and mushy.

        Reply
        • Stacy says

          November 22, 2023 at 8:46 pm

          I’m making this for my dish to bring to our family thanksgiving tomorrow and I’m prepping it nite before. Baking in the morning. Hoping you’ll see this in time 😬 should I add broth before the overnite storage or should I add it right before baking??

          Reply
          • Stephanie Kay says

            November 23, 2023 at 6:59 am

            I would add the broth right before baking. 🙂

            Reply
    14. Melissa says

      September 17, 2023 at 12:23 pm

      How many oz of frozen spinach would I need if I substitute the fresh spinach with frozen?

      Reply
      • Stephanie Kay says

        September 18, 2023 at 8:27 am

        About 4 ounces of frozen spinach. 🙂

        Reply
    15. Lisa says

      September 18, 2023 at 1:25 pm

      A newbie here. You added the rice uncooked

      Reply
      • Stephanie Kay says

        September 18, 2023 at 4:02 pm

        Yes, the rice is added raw/uncooked. 🙂

        Reply
    16. Felicia says

      October 5, 2023 at 9:13 am

      Would you recommend adding chopped onion to this dish like a typical risotto?

      Reply
      • Stephanie Kay says

        October 6, 2023 at 7:18 am

        You certainly could! If you do, sauteeing it before adding it to the casserole would provide a better texture and flavor.

        Reply
    17. Carol says

      October 8, 2023 at 7:19 am

      Looks delicious! I would love to add beans or chicken to this casserole.

      I want to be sure there’s enough room in the dish for this, if added. What would you recommend?

      Reply
      • Stephanie Kay says

        October 11, 2023 at 4:12 pm

        I’ve not tested it, so I can’t make a recommendation, unfortunately. I personally recommend serving the side with chicken on the side. 🙂

        Reply
    18. Karie says

      October 9, 2023 at 1:17 pm

      This dish was absolutely amazing, sooo yummy. I made a pork roast as the main and this casserole as a side. Goes perfectly together.
      I will be making this again for sure!

      Reply
      • Stephanie Kay says

        October 11, 2023 at 4:14 pm

        I’m so happy you enjoyed it, thank yo so much for sharing!

        Reply
    19. Margaret says

      October 10, 2023 at 12:40 pm

      Can the rice be substituted with orzo?

      Reply
      • Stephanie Kay says

        October 11, 2023 at 4:17 pm

        I’ve not tested it, but most likely!

        Reply
    20. Kathy Sims says

      November 11, 2023 at 6:19 am

      A tablespoon of dried sage vs whole sage sounds like a lot. Is that correct or should we do the 1:3 ratio of dried vs whole herbs?

      Reply
      • Stephanie Kay says

        November 11, 2023 at 6:42 am

        It’s 1 tablespoon fresh or 1 teaspoon dried. 🙂

        Reply
    21. Linda J Morreale says

      November 12, 2023 at 1:04 pm

      For meal prep you say the Butternut Squash Casserole can be prepped ahead of time and put in fridge. Is this baked or unbaked? Looking at making it ahead of time and putting it in oven day of celebration?

      Reply
      • Stephanie Kay says

        November 13, 2023 at 8:22 am

        The butternut squash goes into the casserole raw/uncooked, you can chop it ahead of time if you like.

        Reply
    22. Gilda Wheeler says

      November 13, 2023 at 11:25 am

      Can the rice be short grain brown rice? Since brown rice takes longer to cook than white rice I’m wondering if it would work in this recipe.

      Reply
      • Stephanie Kay says

        November 13, 2023 at 1:58 pm

        I’ve not tested it with brown rice, but it will likely work. However, you may need to increase the cooking time 10-20 minutes in the oven.

        Reply
    23. Pauline Crowder says

      November 15, 2023 at 10:16 am

      I did not see where to put the broth, so I added it with the squash and rice.

      Reply
      • Stephanie Kay says

        November 15, 2023 at 2:06 pm

        It’s to be added in step #5, but with the squash and rice is fine too. Hope you enjoy it!

        Reply
        • Anonymous says

          November 16, 2023 at 4:32 pm

          Thank you,! it was a hit and a keeper for Christmas time dinners.

          Reply
    24. Joanne Wheeler says

      November 16, 2023 at 9:54 am

      This was the first time I’ve used butternut squash, and this recipe is fabulous!,

      Reply
      • Stephanie Kay says

        November 16, 2023 at 9:54 am

        Amazing! I’m so happy you enjoyed butternut squash and this recipe – thank you for sharing!

        Reply
    25. Prest says

      November 16, 2023 at 2:50 pm

      This looks amazing! Thinking about making this for thanksgiving. Do you think small pasta such as small shells, macaroni, orecchiette, or Fideo cut will work instead of rice?

      Reply
      • Stephanie Kay says

        November 16, 2023 at 3:14 pm

        I’ve never tested it but most likely! As long as it’s small, like orzo or ditalini, it should work well with the recipe ratios.

        Reply
    26. Elizabeth Merian says

      November 22, 2023 at 7:38 am

      Made this last night and thought it really delicious! I did increase fresh sage to about 1/4 cup and think this is the minimum amount required (more wouldn’t hurt). Next time I will also increase the amount of nutmeg and spinach. I think kale would also work nicely. Some of my rice still was a little crunchy so I may add .5-1 cup more broth next time (use the whole carton, instead of leaving a remnant). I also subbed Fontina and Gruyere cheese because I had opened packages that I wanted to use up and I thought that was perfect flavor wise. I really loved this dish and will add it to my list of go to recipes!

      Reply
    27. ANN says

      November 22, 2023 at 11:37 am

      CAN YOU MAKE THIS THE NIGHT BEFORE AND COOK THE NEXT DAY?

      Reply
      • Stephanie Kay says

        November 22, 2023 at 3:02 pm

        I would not recommend that, as it will sit in liquid and get mushy and soft. However, you can make it ahead of time and reheat if before serving. 🙂

        Reply
    28. Anonymous says

      January 2, 2024 at 6:21 pm

      Reply
    29. michele detorres says

      January 3, 2024 at 8:44 pm

      Easy and delicious
      Thank you for bringing easy nutritional meals to all

      Reply
    30. Debbie Melanson says

      January 5, 2024 at 10:30 am

      Omg just love this savoury butternut casserole.
      Easy to make and delicious 🤤

      Reply
    31. Laura says

      March 26, 2024 at 8:29 pm

      Delicious! I’ve made this several times, including bringing it to a vegetarian potluck. It comes together quickly and is now on my regular rotation. Thinking it might be great with mushrooms in it too.

      Reply
      • Stephanie Kay says

        March 28, 2024 at 5:29 am

        So happy to hear it, Laura, and I think mushrooms would be a great addition!

        Reply
    32. Jennifer says

      September 25, 2024 at 8:32 pm

      Can I substitute cottage cheese for the ricotta since we’re not fans of it?

      Reply
      • Stephanie Kay says

        September 26, 2024 at 12:28 am

        I’ve not tested it but I suppose you could try. That said, it will be a little saltier as it’s has more salt than ricotta.

        Reply
    33. Laura says

      November 5, 2024 at 3:26 pm

      A favorite! I’ve made this several times. It’s delicious and a go-to for potlucks.

      Reply
      • Stephanie Kay says

        November 7, 2024 at 7:04 am

        Happy you like it, Laura. 🙂

        Reply
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