Potato and Butternut Squash Casserole is an old recipe from Martha Stewart that my mom and I made for Christmas one year.
This butternut squash dish is a delicious fall recipe that can be made in advance and warmed up for the next day.
I remember my mom saying to me, If we had enough side dishes to serve, and after watching one of Martha's Festive Season episodes, I said, "Let's try this potato butternut squash casserole recipe." Of course, Mom was all about it because she was over all the cooking from Thanksgiving Dinner, and now here we were with Christmas dinner. After having 20 people that day, you need a long recovery. I'm not sure we did both holidays that year, but I remember my mother being very overwhelmed.
So I was now on a mission to the grocery store to finish shopping for all the holiday table items that were needed. I could tell the expense of these meals for so many people was a lot, so I clipped my coupons, looked at what was on sale, and off I went.
I know my mom didn't want to leave anyone out, and that was the main reason, but after that year, she only did Christmas until my father passed away. And that, my friends, is how this recipe came about. Now, let's get started!
Potato and Butternut Squash Casserole
Tender, golden-brown roasted butternut squash casserole with potatoes, with only 4 ingredients, is easy to make and a great side dish for roast chicken or roast turkey.
- 2 baked potatoes, peeled and sliced
- 2 butternut squash, only the neck area, peeled slices
- 6 tablespoons unsalted butter, melted
- 1 tablespoon fresh herbs
- Coarse salt and freshly ground pepper
Heat Oven & Slice
- Preheat oven to 375°F.
- Cut potatoes into ⅛-inch-thick slices with a sharp knife. I do not use the whole thing of a butternut squash. Cut the neck section and peel and slice into ⅛-inch-thick slices. Keep the round bottom section to use for another recipe.
Butter + Season + Layering
- Starting in the center of the cast iron skillet or casserole, arrange about potato slices, slightly overlapping, to cover the surface.
- Brush with butter and generously season with salt and pepper.
- Make the next layer with butternut squash slices; brush with butter and season. Repeat, alternating colors.
- Drizzle remaining butter on top of potatoes and sprinkle chopped herbs.
Transfer to Oven
- Tent loosely with foil on top and have something to weigh it down. I used another pan, but pie weights can be used. This will prevent the puffing up and keep everything in place.
- Transfer to the oven and bake 30 minutes.
- Continue to bake until potatoes are easily pierced with a heavy knife.
- Remove the foil and pan or weights and cook for about 20 minutes more or until the top is crispy.
- Let cool a bit, then cut into wedges, and serve.
Storing and Reheating
Refrigerate any leftovers in an airtight container for up to four days. To reheat, place potatoes on a foil on a baking sheet and bake at 350º degrees until warmed through, about six to eight minutes.
Tips
- I have made this recipe with sweet potatoes, which are just as good. I never use pre-cut butternut because it tends not to be as sweet.
- A pie baking dish can also be used.
- There are many delicious ways to use the leftovers of the butternut squash, and the best way is to make butternut squash soup or add it to any vegetable soup.
More Squash to Enjoy This Holiday
There are so many whole squash during the Fall season, so I take advantage of them. I love the nutty flavor that a lot of them have, and they are very affordable this time of year for soups or adding to different recipes. I hope you enjoyed our journey today in exploring a Fall Recipe for Thanksgiving or Christmas. Until next time, my beautiful friends, as my quest for the perfect bite continues!
Potato and Butternut Squash Casserole
Ingredients
- 2 baked potatoes peeled and sliced
- 2 butternut squash only the neck area, peeled slices
- 6 tablespoons unsalted butter melted
- 1 tablespoon fresh herbs
- Coarse salt and freshly ground pepper
Instructions
Heat Oven & Slice
- Preheat oven to 375°F.
- Cut potatoes into ⅛-inch-thick slices with a sharp knife. I do not use the whole thing of a butternut squash. Cut the neck section and peel and slice into ⅛-inch-thick slices. Keep the round bottom section to use for another recipe.
Butter + Season + Layering
- Starting in the center of the cast iron skillet or casserole, arrange about potato slices, slightly overlapping, to cover the surface.
- Brush with butter and generously season with salt and pepper.
- Make the next layer with butternut squash slices; brush with butter and season. Repeat, alternating colors.
- Drizzle remaining butter on top of potatoes and sprinkle chopped herbs.
Transfer to Oven
- Tent loosely with foil on top and have something to weigh it down. I used another pan, but pie weights can be used. This will prevent the puffing up and keep everything in place.
- Transfer to the oven and bake 30 minutes.
- Continue to bake until potatoes are easily pierced with a heavy knife.
- Remove the foil and pan or weights and cook for about 10 minutes more or until the top is crispy.
- Let cool a bit, then cut into wedges, and serve.
Storing and Reheating
- Refrigerate any leftovers in an airtight container for up to four days. To reheat, place potatoes on a foil on a baking sheet and bake at 350º degrees until warmed through, about six to eight minutes.
Lisa says
This was a great dish
Lizzy says
Thank you so much for reaching out, xoxo Lizzy