Savory Acorn Squash Casserole

Get your taste buds ready for a delicious surprise with this savory acorn squash casserole recipe! This is the perfect side dish for your Thanksgiving table and it’s always a hit! 

You may have come across other acorn squash recipes that use the typical sweet ingredients – a little butter, brown sugar, cinnamon and maple syrup, but this version offers a savory, herb flavor that contrasts and pairs beautifully with other holiday side dishes like maple pecan carrot casserole, candied sweet potatoes and good ole’ Southern cornbread dressing!

Why this recipe works

Acorn squash is a winter squash and is readily available during the Fall and Winter months. This recipe focuses on the all-natural delicious flavors of this winter vegetable, accented with a hint of salty Parmesan cheese and a light herb flavor from the seasoned bread crumbs. I guarantee you, this is one of the best savory acorn squash recipes around!

• Affordable – you can make a large casserole dish for your holiday table without breaking the bank, in fact, it’s as affordable as my Southern eggplant casserole recipe!
• Healthy side dish – squash is loaded with nutrients and vitamins and is a great source of iron
• Easy to make in advance – especially when you’re holiday cooking, you need that precious oven space; make this ahead of time and just reheat!
• Great for serving large groups – turning baked squash into a casserole allows you to serve large groups without having to hollow out individual squash; just combine the cooked squash mixture and top with the herbed seasoned topping, then bake

What you’ll need

First things first, you’ll need a sharp knife. The hardest part of this is cutting the squash in half and a super-sharp chef’s knife really does the trick. Next, you’ll need the following ingredients: (See Recipe Card below and Recipe Notes)

• Acorn squash – these are the round green squash in your local grocery store that look like a big acorn! Depending upon the size, once you hollow out the center and remove the seeds, you’ll get about ¾ – 1 cup of squash flesh per squash, so keep this in mind if you’re serving a large group
• Butter – I use unsalted butter, but you can use salted if that’s all you have. You’ll need some for the prepared baking pan and a little melted butter for the bread topping mixture
• Eggs – large eggs
• Pecorino cheese – grated; you want a sharp aged cheese. If you can’t find Pecorino, use Parmesan, Asiago or Romano cheese
• Breadcrumbs– I recommend using Pepperidge Farm Herb Seasoned Stuffing Mix-the infused herbs in the stuffing mix help lift up the savory flavor
• Onion powder 
• Minced garlic– I use jarred minced garlic; it’s easy to measure 
• Milk – 2% or whole milk
• Ground sage
• Ground thyme
• Salt and pepper

This savory acorn squash casserole is one of the best dishes you can have at your holiday meal. The nutty flavor of the golden squash pairs beautifully with other holiday recipes like spiced cranberry sauce, green bean casserole, sweet potato casserole and the main dish of either turkey, beef or ham. 

How to make it

This classic baked acorn squash recipe comes together from start to finish in about 1 hour, so keep this in mind when you’re planning your holiday menu. This an overview. For exact measurements and ingredients, see the complete recipe in the recipe card below. 

Step 1 How to cut acorn squash

Place the acorn squash on a cutting board and cut about 1/2″ inch off each end to form a flat surface

Place it on a cutting board, cut side down, and (using a sharp knife), slice in half; use a spoon to scoop out the seeds and the stringy flesh

In a 9 x 13 baking dish, add 1/2″ inch of water and place squash halves cut side down

Bake on the middle rack in a 350°F preheated oven, uncovered, for 25-40 minutes (see recipe notes below)

You’ll know when it’s done when you can squeeze it with a long handled pair of tongs and it gives a little

Remove from the oven and allow to cool a little; then, hollow center with a large spoon by removing the inner soft flesh and place it in a large bowl

Use a fork or potato masher to mash the cooked squash; set aside

Meanwhile, prepare a 7 x 11 buttered casserole dish by rubbing a little butter around the bottom and sides

Step 2

• Add milk, eggs, onion powder, minced garlic, a little salt and pepper, and half of the grated Pecorino cheese to the cooked squash; combine well
• Spoon the mixture into the prepared casserole dish and smooth the mixture with a spatula; meanwhile, melt butter in microwave or in a small saucepan on medium heat

Step 3

In a separate bowl, combine the breadcrumbs, melted butter, ground sage, dried thyme and a pinch of salt and pepper; combine well and sprinkle over the top

Bake 350°F, uncovered on the middle oven rack for 25 minutes

Once the topping is golden brown, you can turn the oven to broil for 1-3 minutes to ensure a crisp topping

Remove from oven and allow to rest at room temperature for 5 minutes, then serve

Storage and reheating

If you have leftover baked squash casserole, you can store it in an airtight container in the refrigerator for up to 5 days. For best results when reheating, place the baking dish on a baking sheet (on the middle rack of the oven), in a 200°F oven, covered with aluminum foil, or scoop out individual servings and reheat in the microwave a few minutes.

This savory acorn squash casserole is a great addition to just about any Fall meal- whether you’re having  easy pan fried pork chops or a classic Southern meatloaf with old fashioned tomato sauce, this winter squash casserole is always a winner!

Related recipes

• Baked Pineapple Bread Casserole
• Southern Cornbread Dressing
• Maple Pecan Carrot Casserole
• Spiced Cranberry Sauce
• Sauteed Yellow Squash and Onions
• Fried Yellow Squash
• Crispy Eggplant Fries
• Wild Rice and Oyster Dressing
• Southern Eggplant Casserole

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