This Butternut Squash and Zucchini Casserole blends hearty squash with tender zucchini, earthy mushrooms, and sweet tomatoes for a flavorful vegetable bake. Lightly seasoned with oregano, butter, and a hint of brown sugar, the dish strikes a balance between savory and subtly sweet. Topped with Parmesan cheese for a golden finish, it’s perfect as a vegetarian main or a comforting side dish. This recipe showcases seasonal vegetables and delivers warmth and nostalgia, making it a beloved choice for family dinners or potlucks.
Ingredients
- 1 butternut squash (small, peeled and cubed)
- 2 zucchini (medium, peeled and cubed)
- ½ lb mushrooms (sliced)
- 1-2 tomatoes (medium, cut into wedges)
- 1-2 tbsp butter
- 1-2 tsp brown sugar (to taste)
- 1 tsp dried oregano (to taste)
- ¼ cup Parmesan cheese (grated )
- salt (to taste)
- pepper (to taste)
Instructions
Step 1: Prepare Vegetables
- Peel and cube butternut squash and zucchini. Slice mushrooms and cut tomatoes into wedges.
Step 2: Assemble Casserole
- Place all vegetables in a baking dish. Dot with butter, sprinkle with brown sugar and oregano, and season with salt and pepper to taste.
Step 3: Bake Covered
- Cover the dish with foil and bake at 350°F (175°C) for 1 hour.
Step 4: Finish and Serve
- Remove the foil, sprinkle Parmesan cheese on top, and bake uncovered for an additional 15 minutes. Serve warm.
Tips
- Use a mix of yellow squash and zucchini for color contrast.
- Substitute olive oil for butter to make it lighter or dairy-free (omit parmesan).
- Add sliced onions or bell peppers for extra sweetness and depth.
- Replace brown sugar with maple syrup or honey for a different flavor note.
- For savory-only, omit brown sugar and increase herbs such as oregano, thyme, or basil.
- Add a light topping of breadcrumbs mixed with parmesan for extra crunch.
- Turn it into a main dish by adding cooked white beans or chickpeas.
- Sprinkle fresh herbs after baking (parsley or basil) to brighten flavors.
- Prepare ahead: assemble the dish, refrigerate, and bake just before serving.
- Use pre-cut squash to save prep time.
Nutrition
Calories: 165kcalCarbohydrates: 22gProtein: 6gFat: 7gSaturated Fat: 3.5gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 1.7gCholesterol: 15mgSodium: 180mgPotassium: 640mgFiber: 4gSugar: 7gVitamin A: 9500IUVitamin C: 28mgCalcium: 90mgIron: 1.5mg
Tried this recipe?Let us know how it was!