Butternut Squash Casserole with Italian Cheese Sauce

Butternut Squash Casserole with Italian Cheese Sauce

I love Thanksgiving- however, I need to make sure I am consuming as many veggies as possible this time of year! I want to fill up on some healthier items, so I feel less inclined to indulge on the not so healthy items. Truly, this Butternut Squash casserole is rich, and full of veggies that will do your body, and mind good this Thanksgiving!


  • 1 medium butternut squash, Prebaked, peeled, seeded, and sliced into thin rounds
  • 1 red onion, thinly sliced
  • 1 green pepper, thinly sliced
  • 1 white onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 2 large carrots, peeled and coined
  • 1 cup broccoli florets
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Cheese Sauce:

  • 2 tablespoons butter
  • 2 cups half and half
  • 1 cup shredded Italian cheese blend (mozzarella, Parmesan, Asiago, etc.)
  • Salt and pepper to taste


  1. Preheat the Oven: Preheat your oven to 375°F (190°C).

  2. Layer the Vegetables:

    • In a large baking pan, alternate layers of butternut squash, red onion, green pepper, white onion, and red pepper, creating a visually appealing pattern.
    • Drizzle olive oil over the vegetables and season with salt and pepper.                                           
  3. Bake Initial Layers:

    • Bake the layered vegetables in the preheated oven for about 25-30 minutes until they begin to soften.
  4. Add Coined Carrots:

    • After the initial bake, carefully add the coined carrots to the gaps in the baking pan.
  5. Continue Roasting:

    • Return the pan to the oven and continue roasting for an additional 15-20 minutes or until all the vegetables are tender.
  6. Prepare the Cheese Sauce:

    • In a saucepan, melt butter over medium heat.
    • Gradually whisk in the half and half, stirring constantly to avoid lumps.
    • Once the mixture thickens, add the Italian cheese blend and stir until melted.
    • Season the cheese roux with salt and pepper to taste.                         
  7. Add Broccoli and Garlic:

    • Stir in the broccoli florets and minced garlic into the cheese roux, mixing well      .                  
  8. Top and Final Bake:

    • Pour the cheese and broccoli mixture over the roasted vegetables in the baking pan, ensuring even coverage.
    • Return the pan to the oven and bake for an additional 15-20 minutes or until the top is golden brown and bubbly.