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butternut squash cheddar biscuit casserole recipe

Butternut Squash Cheddar Biscuit Casserole

A smiling woman in a modern kitchen, wearing a brown apron, preparing a delicious dish with fresh ingredients.Sorrel Calver
A comforting fall casserole featuring creamy butternut squash and flaky cheddar biscuits.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 1 Casserole dish 9x13 inch
  • 1 Baking Sheet
  • 1 Mixing Bowl large
  • 1 pastry cutter

Ingredients
  

Squash Mixture

  • 1 large butternut squash peeled and cubed
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • Salt and pepper to taste

Cheddar Biscuits

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter cubed
  • 1 cup sharp cheddar cheese grated
  • 3/4 cup milk

Instructions
 

Preparation

  • Preheat oven to 400°F. Place cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25 minutes until tender.
  • In a large skillet, sauté chopped onion and minced garlic in a tablespoon of olive oil until translucent. Add roasted squash and mash slightly.
  • In a mixing bowl, combine flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in cheese and milk to form a dough.
  • Transfer the squash mixture to a greased casserole dish. Roll out biscuit dough and cut into rounds. Place biscuits atop squash mixture, slightly overlapping.
  • Brush biscuits with melted butter. Bake in preheated oven for 25 minutes or until biscuits are golden brown and cooked through.

Serving

  • Allow casserole to cool slightly before serving. Garnish with fresh herbs if desired and serve warm.

Storage

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving.

Notes

Pro Tips: Use cold butter for flaky biscuits. Roast squash for added flavor.
Ingredient Substitutions: Use gluten-free flour for a gluten-free version. Swap cheddar for gouda.
How to Serve: Pair with a green salad or roasted veggies.
Storage & Freshness: Store in an airtight container and refrigerate for up to 3 days.
Make-Ahead Tips: Prepare squash mixture a day ahead and assemble before baking.
Keyword butternut squash casserole, cheddar biscuits, Fall Comfort Food