Brown Butter Butternut Squash Casserole

 **Brown Butter Butternut Squash Casserole: A Fall Favorite That Steals the Show**  

Meet your new go-to autumn dish: Brown Butter Butternut Squash Casserole. With its rich, nutty flavor from browned butter, sweet caramelized onions, and a golden, buttery cracker crust, this recipe is nothing short of amazing. While it shines as a standout side dish for Thanksgiving, it’s so irresistible you’ll find yourself craving it all year round.  

**Why This Dish Deserves a Spot on Your Table**  

This casserole combines the best of fall’s flavors into one unforgettable dish. The tender butternut squash pairs beautifully with the depth of caramelized onions, and the crunchy cracker topping adds the perfect finishing touch. It’s comforting, flavorful, and guaranteed to impress.  

Pair it with Air Fryer Roasted Chicken and Crispy Green Beans for a wholesome, well-rounded meal that your friends and family will rave about. Whether you're hosting a holiday feast or simply embracing cozy fall vibes, this casserole is a dish you'll want to make on repeat!  

Ingredients

• ▢1 ½ pounds butternut squash – cut into 1-inch cubes
• ▢6 tablespoons butter – unsalted
• ▢1 small to medium onion – minced
• ▢1 teaspoon dried thyme
• ▢1 teaspoon Kosher
• ▢¼ teaspoon fresh cracked pepper
• ▢1 sleeve butter crackers – crushed, about 15 crackers (I used Ritz)

Instructions

1. Heat oven to 375 degrees. Place cubed squash in casserole dish. Set aside.
2. Heat a skillet over medium-high heat. Add 1 tablespoon of butter to melt. Add minced onion and cook until golden brown, approximately 6 to 8 minutes. Pour onions over squash and toss to mix.
3. Return the skillet to heat and add the remaining 5 tablespoons of butter. Cook on medium heat until the butter begins to brown, about 3 to 4 minutes. Butter will foam and separate, watch carefully, making sure not to burn. Pour over squash and onions.
4. Sprinkle on dried thyme, salt and pepper. Stir all ingredients to mix. Cover dish with foil and place in oven. Cook for 50 minutes. Remove dish from oven.
5. Sprinkle crushed crackers on top of the butternut squash. Return to oven and continue to cook for an additional 15 minutes, until the topping is golden.
6. Remove casserole from oven. Let cool for 5 minutes then serve.

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