Butternut Squash Cornbread Casserole
Roasted butternut squash folded into chunks of golden cornbread with sautéed onion, celery, fresh sage, and chicken stock. Baked in a cast iron skillet until the top is golden brown and the edges are crispy. A fall harvest side dish that earns its place on a holiday table and doubles as a hearty weeknight main.
Equipment
- cast iron skillet
- baking sheet
- cutting board
- sharp knife
- vegetable peeler
Ingredients
- 6 cups cornbread (8x8-inch pan, store-bought or homemade, cut into 1-inch cubes; use unsweetened or savory)
- 4 cups butternut squash (1 medium squash) (cut into 1½-inch cubes)
- 2 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp butter
- 1 white onion (diced)
- 4 celery stalks (chopped)
- 3 Tbsp fresh sage (chopped)
- 1 14.5 oz can chicken stock (about 1¾ cups)
Instructions
- Preheat the oven to 350°F (175°C).
- Peel the butternut squash and cut in half lengthwise. Scoop out the seeds, then cut into cubes about 1½ inches in size. One medium squash should yield about 4 cups.
- Spread the squash on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss until evenly coated, then spread back into a single layer. Roast for 25 minutes.
- Melt the butter in a cast iron skillet over medium heat. Add the onion and celery and cook for 8 to 10 minutes, tossing often with a wooden spoon, until softened and golden. If the edges start to brown before the vegetables are soft, reduce the heat slightly. Stir in the chopped sage and cook for one more minute.
- Remove the skillet from the heat. Add the roasted squash to the onion and celery. Pour in the chicken stock and toss until everything is combined. The mixture should look moist — if it seems dry, add a splash more stock.
- Add the cornbread cubes and fold them in gently with a large spoon, keeping the cornbread in chunky pieces rather than breaking it apart.
- Place the skillet in the oven and bake uncovered for 35 minutes, or until golden brown on top. If the top browns too quickly before the casserole is cooked through, lay a piece of foil loosely over the skillet.
Notes
Make ahead:
- Assemble through Step 6, cover, and refrigerate for up to 24 hours before baking.
- Transfer to a baking dish if refrigerating overnight. Cast iron and extended moisture don't mix.
- Add 5 to 10 minutes to the bake time when starting from cold.
How to store:
- Transfer leftovers to an airtight container. Do not store in the cast iron skillet as moisture will cause it to rust.
- Refrigerate for up to 3 to 4 days.
How to reheat:
- Spread in a baking dish, cover with foil, and warm at 350°F (175°C) for 15 to 20 minutes until heated through.
- Remove the foil for the last few minutes if you'd like the top to crisp back up.
- Microwave individual portions in 60-second intervals until warmed through.
Freezing:
- Cool completely, then wrap tightly or transfer to a freezer-safe container.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating in the oven per the reheat instructions above.
Nutritional information provided is an estimate only, calculated using online calculators and do not include suggested or optional ingredients. Variations can occur due to ingredient freshness, brands, and measuring techniques.