5-Star Reader Comment
Very easy to make and delicious. New Thanksgiving side dish for sure. Thank you!
Kathie
The Thanksgiving Side That Isn’t Too Sweet
I first made this casserole for Thanksgiving because I wanted something a little different from the sweeter squash dishes. The brown butter, onion, and thyme give it a rich, savory flavor, and that cracker topping adds just the right bit of crunch.
That’s what keeps it on my holiday list. It sits right at home beside turkey, ham, dressing, and all the other side dishes without making the plate feel too sweet. And around my table, that matters.
Enjoy Y’all!
Donya’s Tips And Things To Know
- Stay with the butter. This is not the time to walk away from the stove. Once it turns golden and starts smelling nutty, you’re right where you want to be.
- Keep the pieces about the same size. They don’t have to be perfect, but even pieces will cook more evenly and give you that tender texture you’re after.
- Don’t skip the crunch. I like butter crackers best here, but Panko or crushed cornflakes work just fine if that’s what you have in the pantry.
For Thanksgiving: pair it with your turkey, Southern Cornbread Dressing, and another green vegetable. You can also find the full lineup in my Southern Thanksgiving Menu.
What You’ll Need For Butternut Squash Casserole
- Butternut squash – naturally sweet and hearty; cut into bite-size cubes.
- Butter – use real butter here — it’s the base of that incredible brown-butter flavor.
- Onion – caramelized slowly for sweetness and depth.
- Dried thyme – adds a subtle, earthy note that complements the squash.
- Kosher salt and black pepper – simple seasoning that lets the other flavors shine.
- Butter crackers (like Ritz) – crushed on top for that golden, buttery crunch.
Ways To Change It Up
- Add a drizzle of maple syrup or honey if you prefer a touch of sweetness.
- Sprinkle in a little nutmeg or cinnamon for a cozy fall twist.
- Mix grated Parmesan cheese into the cracker topping for a savory finish.
How To Make Brown Butter Butternut Squash Casserole
- Build the casserole. Add the cubed squash to your baking dish, then sauté the onions until golden and stir them in. Brown the butter, pour it over the top, and season with thyme, salt, and pepper. Cover and bake until the squash is tender.
- Finish it off. Add the crushed butter crackers and put the dish back in the oven until the topping is golden. Give it a few minutes to settle before serving — I know it smells good, but it’s worth the wait.
How To Make Brown Butter
Melt the butter in a skillet over medium-low heat and keep stirring. It will foam first, then start to turn golden and smell nutty — usually in about 3 to 4 minutes. Once you see that deep, toasty color, pull it from the heat. Brown butter is wonderful; burned butter is not.
Get This Thanksgiving Side Done Early
Prep ahead: If Thanksgiving morning is already looking busy, peel and cube the squash up to 2 days ahead and keep it refrigerated in an airtight container.
Assemble ahead: You can also make and bake the casserole a day ahead — just leave off the cracker topping. Cool, cover, and refrigerate. When it’s time to serve, add the topping and bake until everything is hot and golden on top.
More Southern Sides You’ll Love
Ingredients
- 1 ½ pounds butternut squash – cut into 1-inch cubes
- 6 tablespoons butter – unsalted
- 1 small to medium onion – minced
- 1 teaspoon dried thyme
- 1 teaspoon Kosher
- ¼ teaspoon fresh cracked pepper
- 1 sleeve butter crackers – crushed, about 15 crackers (I used Ritz)
Instructions
- Heat oven to 375 degrees. Place cubed squash in casserole dish. Set aside.
- Heat a skillet over medium-high heat. Add 1 tablespoon of butter to melt. Add minced onion and cook until golden brown, approximately 6 to 8 minutes. Pour onions over squash and toss to mix.
- Return the skillet to heat and add the remaining 5 tablespoons of butter. Cook on medium heat until the butter begins to brown, about 3 to 4 minutes. Butter will foam and separate, watch carefully, making sure not to burn. Pour over squash and onions.
- Sprinkle on dried thyme, salt and pepper. Stir all ingredients to mix. Cover dish with foil and place in oven. Cook for 50 minutes. Remove dish from oven.
- Sprinkle crushed crackers on top of the butternut squash. Return to oven and continue to cook for an additional 15 minutes, until the topping is golden.
- Remove casserole from oven. Let cool for 5 minutes then serve.
Nutrition
Butternut Squash Casserole Questions, Answered
Yes — just make sure it’s completely thawed and drained before using. Frozen squash can hold extra water, so pat it dry to keep your casserole from becoming soggy.
Absolutely. Panko breadcrumbs or crushed cornflakes work well if you don’t have butter crackers on hand.
Cover the casserole with plastic wrap or aluminum foil, or place the leftovers in an airtight container, and store in the fridge for up to 3 days. To serve, reheat in the oven or microwave.
Did you make this recipe? I’d love to hear how it turned out! Leave a star rating and tell me what you think in the comments below. Your feedback helps other home cooks, too. Thank you!
More Thanksgiving Classics
If you’re looking for more ideas to help you celebrate the season, I’ve got you covered. These easy-to-make, showstopping side dishes are destined to become family favorites in no time!
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This recipe sounds great and easier when preparing for a crowd.
My big concern is the butter as I try not to use it at all due to health reasons. Any suggestions for substitutions?
Thank you for asking, and for thinking of this one for a crowd! Real butter is the base of the nutty, toasty brown butter flavor in this casserole, and I haven’t tested it with a substitute, so I can’t promise the same result. If you try it, olive oil for cooking the onions and drizzling over the squash would be my first thing to test, and a little extra thyme will help build flavor. Your doctor or dietitian can guide you on what works best for your needs. I hope you love it.
XO, Donya
TY Donya. I grew one lonely butternut squash. Half of it will make half of this recipe.
That’s just the kind of homegrown story I love to hear! One lonely little butternut squash — and it’s going to good use. I hope it turns out delicious and makes that small harvest totally worth it. Thanks for sharing that with me!
~Donya
Everyone loved this recipe. I also added some nutmeg. Will definitely make again.
Thank you for your kind review. I’m so glad you enjoyed it! ~Donya
Hi, looking for a new way to serve butternut squash and this caught my eye. Looks delicious! Can frozen squash pieces be used instead of fresh?
I’ve never used frozen. Make sure it’s thawed completely and as dry as possible.
Enjoy!
~Donya
Wasn’t sure about this; butternut never seemed to have much flavor. This, however, is really an excellent recipe! The thyme really elevates the depth of flavor, and the texture is great. I added a couple of cranks on the nutmeg grinder, and used homemade butter. Yum! Even my guys said it was more like potatoes than squash. They ate it all. We will definitely keep this recipe towards the top of our favorites list.
Thanks so much, Marje!
~Donya
Very easy to make and delicious. New Thanksgiving side dish for sure. Thank you!
Can I make this without cracker topping or can I use Panko Crumbs instead?
Sure – it will turn out great.
~Donya
Can you make it a day ahead of Thanksgiving?
Hey there Katherine!
Thank you so much for your interest in this recipe, I think it’ll make a wonderful addition to Thanksgiving! You can absolutely make this recipe ahead of time. My recommendation is to do all of the prep work the day before and then on the day of Thanksgiving you can just bake it and enjoy. I hope this is helpful, let me know how everything turns out, I’d love to hear what you think!
~Donya
This casserole turned out so good! I am not a squash lover at all, but have had good experiences with butternut squash in the past so I thought I would give this one a shot for Thanksgiving. I tested it on my crew here and it was a success all around! I’ll definitely make this for the holiday and find a gluten free solution for the topping for my sister in law who cannot tolerate the stuff at all! Thanks for a winner of a dish that should make everyone happy. Woohoo!
Hey there Sophie!
Wow! I am so incredibly pleased to hear y’all liked this recipe! Squash can be one of those hit or miss ingredients for most people, so I’m glad your family enjoyed this version, I’m sure it’ll be a hit at Thanksgiving. Thank you so much for your support, if you have any questions about recipes as Thanksgiving approaches, feel free to reach out! Have a great day!
~Donya
Delicious and easy to make. I will make it again.
Wonderful, JoAn. Thanks so much.
Have a great day,
~Donya