Can I use frozen butternut squash?

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.

Can I use a different topping?

Absolutely. Panko breadcrumbs or crushed cornflakes work well if you don’t have butter crackers on hand.

Can I make this recipe ahead of time?

Yep, you sure can. Make the casserole, bake, and cool. Cover and store in the fridge. Add the cracker topping to serve, and bake until heated through and the topping is golden brown.

How do I store leftovers?

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.

Brown Butter Butternut Squash Casserole

Rich, savory, and comforting — Brown Butter Butternut Squash Casserole with caramelized onions and a buttery cracker topping is the ultimate Southern side dish for Thanksgiving or any cozy fall meal.

My Kind of Comfort Food

Full disclosure: this casserole is so good that it might just take center stage among all the sides at Thanksgiving. Everyone knows that the turkey or the honey-baked ham is not the star of this food-centric holiday because it’s all about the side dishes!

I first made this casserole for Thanksgiving a few years ago when I wanted a side that wasn’t overly sweet but still felt warm and cozy. After it baked, the aroma of brown butter and thyme filled the kitchen, and I knew it was a keeper. Now it’s one of my favorite ways to serve butternut squash — easy enough for Sunday supper, yet elegant enough for the holidays.

Enjoy Y’all!

Donya’s Tips And Things To Know

Go slow with the butter. Brown butter turns from golden to burned in seconds. Keep the heat on medium-low and stir until it smells nutty and turns deep amber.

Cut the squash evenly. Uniform pieces help everything cook at the same time, giving you that tender, melt-in-your-mouth texture.

Crackers matter! Butter crackers add just the right flavor and crunch, but you can swap in Panko or crushed cornflakes if that’s what you have.

Ingredients You’ll Need

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.

Flavorful Variations

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.

Photo 1 with chunks of butternut squash topped with salt, pepper, dried thyme and onion in a white baing dish and photo 2 butternut squash topped with crushed crackers in a white baking dish.

How To Make Butternut Squash Casserole

Mix it up. Add the cubed butternut squash to a baking dish. Sauté onions in a bit of butter until golden, then stir them in with the squash. Make the brown butter (watch closely so it doesn’t burn!) and pour it over the top. Sprinkle with thyme, salt, and pepper, then cover and bake until the squash is tender.

Finish and bake. Top with crushed butter crackers, return the dish to the oven, and bake until the topping is perfectly golden. Let it rest for a few minutes before serving — then dig in!

How To Make Brown Butter

Melt the butter in a skillet over medium-low heat, stirring often until it turns golden brown and smells nutty — about 3 to 4 minutes. The butter will foam as it cooks, so keep an eye on it. You want a rich, toasty color, not burned butter.