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Easy Kid-Friendly Cheesy Butternut Squash Casserole

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A creamy, cheesy butternut squash casserole with a crunchy oat and breadcrumb streusel topping. This kid-friendly dish disguises vegetables as comfort food, making it perfect for picky eaters and busy weeknights.

Ingredients

Scale
  • 1 medium butternut squash (about 3–4 cups, peeled and cubed)
  • 2 tablespoons olive oil
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup panko breadcrumbs
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Peel the butternut squash, cut in half lengthwise, and scoop out the seeds. Cut the flesh into 1-inch cubes.
  3. Toss the cubed squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and lightly golden.
  4. While the squash roasts, make the cheese sauce. In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook for 1-2 minutes, stirring constantly, until light golden.
  5. Gradually pour in 1 1/2 cups milk while whisking constantly. Continue whisking until the mixture thickens, about 3-4 minutes.
  6. Reduce heat to low. Stir in 2 cups shredded cheddar cheese, 1/4 cup Parmesan, 1/2 teaspoon garlic powder, 1/4 teaspoon paprika, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir until cheese is melted and sauce is smooth.
  7. Transfer roasted squash to a large mixing bowl. Mash with a potato masher or fork until mostly smooth but with a few chunks.
  8. Pour the cheese sauce over the mashed squash and stir until well combined.
  9. In a small bowl, combine 1/2 cup oats, 1/2 cup panko breadcrumbs, 3 tablespoons melted butter, 2 tablespoons Parmesan, and 1/4 teaspoon garlic powder. Mix with a fork until crumbly. Stir in chopped parsley.
  10. Spread the squash mixture evenly into a greased 9×13-inch baking dish. Sprinkle the streusel topping evenly over the top.
  11. Reduce oven temperature to 375°F (190°C). Bake for 20-25 minutes, until topping is golden brown and casserole is bubbly around the edges. Let rest for 5-10 minutes before serving.

Notes

Don’t skip roasting the squash—it concentrates the natural sugars and prevents a watery casserole. Shred your own cheese for a smoother sauce. Let the casserole rest for 5-10 minutes after baking to help it set. The streusel topping can be doubled for extra crunch. This casserole tastes even better the next day as flavors meld.

Nutrition

Keywords: butternut squash casserole, cheesy squash, kid-friendly, vegetarian, comfort food, streusel topping, easy weeknight dinner

Find it online: https://cravemila.com/easy-kid-friendly-cheesy-butternut-squash-casserole/