Potato and Butternut Squash Casserole

5 from 1 vote

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.

Prep Time20

Cook Time40

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 202kcal

Author: Lizzy Cascalheira

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.

Notes

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.

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