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Roasted Squash and Cranberry Fall Casserole

This casserole combines roasted squash and tangy cranberries layered with cheese and breadcrumbs, baked until bubbly and golden. The dish features a soft, creamy texture with a crispy topping and vibrant seasonal flavors, creating a hearty and visually appealing main course for fall meals.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 pound butternut squash or acorn squash, peeled and cubed even-sized pieces for even roasting
  • 1 cup fresh or frozen cranberries for a tangy note
  • 1 cup shredded cheese (such as Gruyère or sharp cheddar) melts beautifully and adds richness
  • 3/4 cup breadcrumbs for a crispy topping
  • 2 tablespoons olive oil for roasting squash
  • 1 teaspoon ground cinnamon adds warmth and depth
  • to taste salt and black pepper

Equipment

  • Baking dish
  • Mixing Bowls

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the cubed squash with a tablespoon of olive oil, cinnamon, salt, and pepper, then spread evenly on a baking sheet. Roast for about 20-25 minutes, until tender and slightly caramelized.
  2. While the squash roasts, prepare the cranberry layer by rinsing the cranberries and setting them aside. In a mixing bowl, combine the shredded cheese and breadcrumbs, mixing well to create a flavorful topping.
  3. Once the squash is roasted and still warm, transfer it to a greased baking dish. Scatter the cranberries over the squash evenly, then sprinkle the cheese and breadcrumb mixture on top.
  4. Place the casserole in the oven and bake for an additional 15-20 minutes, until the topping is golden brown and bubbling around the edges.
  5. Remove the casserole from the oven and let it rest for a few minutes to settle. Serve warm, allowing the flavors to meld and the topping to stay crispy.