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Lightened-Up Cheesy Butternut Squash Casserole: Easy 30-Min Recipe

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This lightened-up cheesy butternut squash casserole with streusel is proof that you don’t have to sacrifice flavor to eat well. It’s creamy, crunchy, savory, and just a little bit sweet—everything you want from a comfort food casserole, but without the heavy feeling afterward.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed into 1/2-inch pieces (about 4 cups)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup low-fat cottage cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup low-sodium vegetable broth
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon nutmeg
  • 1/2 cup whole wheat panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese (for streusel)
  • 1 tablespoon olive oil (for streusel)
  • 1/4 teaspoon garlic powder
  • 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Roast the butternut squash: Toss the cubed squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread it in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway through, until the squash is tender and the edges are lightly browned. Set aside to cool slightly.
  3. Make the lightened-up cheese sauce: While the squash roasts, combine the cottage cheese, vegetable broth, minced garlic, smoked paprika, and nutmeg in a blender. Blend on high until completely smooth—about 30 seconds.
  4. Heat the sauce: Pour the blended mixture into a medium saucepan over medium heat. Add the shredded cheddar and 1/4 cup Parmesan. Stir constantly with a wooden spoon for 3-4 minutes, until the cheese melts and the sauce thickens slightly. If it seems too thick, add a splash more broth.
  5. Combine the squash and sauce: Place the roasted squash in a large mixing bowl. Pour the warm cheese sauce over it and gently fold together until every piece is coated. Be careful not to mash the squash.
  6. Transfer to the baking dish: Pour the mixture into your greased 8×8-inch baking dish and spread it into an even layer.
  7. Make the streusel topping: In a small bowl, combine the panko breadcrumbs, 2 tablespoons Parmesan, olive oil, garlic powder, and chopped sage. Mix with your fingers until the breadcrumbs are evenly coated and the mixture looks like wet sand.
  8. Top and bake: Sprinkle the streusel evenly over the casserole. Bake at 400°F (200°C) for 15-18 minutes, until the topping is golden brown and the casserole is bubbly around the edges. If the streusel is browning too fast, tent loosely with foil for the last 5 minutes.
  9. Rest before serving: Let the casserole sit for 5 minutes after coming out of the oven.

Notes

Don’t skip roasting the squash. Blend the cottage cheese until it’s truly smooth. Watch your heat with the cheese sauce. Season as you go. Let it rest for 5 minutes before serving. For a dairy-free version, use dairy-free cheddar and plain unsweetened dairy-free yogurt. For gluten-free, use gluten-free panko. Leftovers keep well in the refrigerator for up to 4 days. The casserole can be frozen for up to 3 months.

Nutrition

Keywords: butternut squash casserole, lightened-up casserole, cheesy casserole, healthy casserole, vegetarian casserole, easy casserole, 30-minute recipe, streusel topping

Find it online: https://cooksyla.com/lightened-up-cheesy-butternut-squash-casserole-easy-30-min-recipe/