Savory Butternut Squash Casserole with Gruyere
By Amanda Paa – Updated October 13, 2026
Bubbling cream, nutty Gruyère, and a buttery breadcrumb crunch make this savory butternut squash casserole one of my family's favorite side dishes. The squash and shallots get a head start roasting, then garlic and thin ribbons of kale join them in the same pan to finish baking away until golden brown. Gosh, it's creamy, cozy, and so good!
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I have a serious soft spot for butternut squash. I mean, I wrote an entire cookbook about squash back in 2013 (Smitten with Squash), and somehow, all these years later, I’m still finding new ways to cook with it. Like this creamy, savory butternut squash casserole – one of the best things to come out of my kitchen in a long time. And you only need one.single.pan to make it.
This one’s earned a permanent spot in my fall rotation.
I took inspiration from the cheesy potatoes au gratin that my family begs for around the holidays, borrowing the heavy cream and Gruyère cheese (I love its nutty, salty flavor) that make that dish so irresistible. Just like in that recipe, I pour heavy cream right over the top of sweet, tender butternut squash and bake it until the cheese melts into everything and the edges are bubbling and golden. Omgggg…. It’s already a lock for my Thanksgiving table.
Butternut squash is naturally a bit sweet, so I wanted to make sure this leaned savory.
I’m a big fan of shallots, so here they roast right alongside the squash. Garlic? Yep, non-negotiable. It brings just enough punch to balance the sweetness. And then there’s the kale! I slice it into thin ribbons so it wilts right into the cream, giving the casserole some heft without big pieces of kale taking over every bite.
And those buttery, golden breadcrumbs on top?
That’s what takes it from delicious to “I need another serving.” A little crunch with the creaminess…. perfection. So cozy, so very much a keeper of a recipe.
The secret is giving the squash a head start.
Rather than tossing everything into a casserole dish and hoping for the best, I roast the butternut squash with sliced shallots first. This gives them time to soften before the rest of the ingredients go in, resulting in a deeper, more savory flavor instead of squash that’s simply been cooked in cream.
It’s a small step that makes a big difference in flavor, and everything happens in ONE pan!
Yield: 8 servings
Ingredients
- 6 cups cubed, peeled butternut squash (1 3/4 pound in weight), cubes should be about 1/2 inch size
- 2 shallots, sliced into half moons
- 2 tablespoons olive oil
- 1 1/4 teaspoons kosher salt, divided
- 2 cloves garlic, minced
- 2 1/2 cups thinly sliced curly kale (not packed)
- 1 1/4 cups (5 ounces) shredded gruyere cheese
- 1 cup heavy cream
- 1/3 cup breadcrumbs (I love this gluten-free version)
- 2 tablespoons melted, salted butter
Instructions
- Preheat the oven to 375 degrees F.
- Add the butternut squash and sliced shallots to a 9×13-inch baking dish. Drizzle with olive oil, sprinkle with 1 teaspoon salt, and toss with your hands or spatula until everything is evenly coated.
- Bake for 20 minutes, the squash will be more tender and starting to soften nicely.
- Take the dish out of the oven and stir in the garlic. Next, add the kale with additional 1/4 teaspoon kosher salt sprinkled over the top of kale. Pour heavy cream over everything. Stir a bit to mix together.
- Distribute the gruyere cheese evenly over the top. Give one little stir through the pan. Mix breadcrumbs with butter, then sprinkle over everything.
- Turn oven down to 350 degrees F and bake for another 20 minutes, until the top is golden brown and the edges are bubbling. Serve warm.
Notes
* I use Diamond Crystal Kosher Salt. If you use Morton’s, reduce any place that calls for salt by 1/4 teaspoon.
Did you make this?
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October 13, 2026
