This casserole is the ultimate fall comfort dish. Creamy roasted butternut squash, buttery cracker topping, and just the right amount of savory goodness.
It’s simple to put together and absolutely perfect as a side for holiday meals — or any cozy dinner at home.
The Ritz cracker topping gets golden and crispy while the inside stays creamy and rich. It’s like a hug in a baking dish.
Why I Love This Recipe
This one brings back memories of holidays at my aunt’s house. She always made something like this — squash, a little cheese, and that iconic Ritz topping. I’ve tweaked it over the years to get the balance just right.
- Butternut squash makes it creamy without needing heavy cream
- The Ritz crackers add buttery crunch without extra effort
- It’s super simple but feels a little indulgent
- Pairs well with just about anything
- A great make-ahead dish for busy dinners or special occasions
Servings and Time
Serves: 6
Total Time: 1 hour
What You’ll Need
- 4 cups butternut squash, peeled and cubed (about 1 medium squash)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter
- ½ cup diced yellow onion
- 1 clove garlic, minced
- ½ cup sour cream
- ½ cup shredded cheddar cheese
- 1 egg, beaten
- 1 sleeve Ritz crackers, crushed (about 30 crackers)
- 2 tablespoons melted butter (for topping)
Pro Tips
- Roast the squash until fully tender — don’t rush it
- Use full-fat sour cream for the best texture
- Let the squash cool slightly before mixing in the egg so it doesn’t scramble
- Crush the Ritz crackers by hand for uneven bits that get extra crispy
- Add a pinch of nutmeg for a deeper fall flavor (totally optional)
Tools Required
- Baking sheet
- Skillet
- Large mixing bowl
- 8×8-inch baking dish
- Spoon or spatula
- Knife and cutting board
- Small bowl for beaten egg
Substitutions and Variations
- Swap sour cream with Greek yogurt for a tangier twist
- Use crushed buttery gluten-free crackers if needed
- Try Monterey Jack or Gruyère instead of cheddar
- Add sautéed mushrooms or chopped cooked bacon for extra flavor
- Use pre-cut squash to save time
Make Ahead Tips
You can prep and assemble the whole casserole (without the cracker topping) a day ahead. Cover and refrigerate. When ready to bake, top with crackers and melted butter and pop it in the oven.
Step-by-Step Instructions
Step 1: Roast the Butternut Squash
Preheat oven to 400°F. On a baking sheet, toss 4 cups cubed butternut squash with 2 tablespoons olive oil, ½ teaspoon salt, and ½ teaspoon black pepper. Spread in a single layer and roast for 25–30 minutes until fork-tender and slightly caramelized.
Step 2: Sauté Onion and Garlic
While the squash is roasting, melt 2 tablespoons butter in a skillet over medium heat. Add ½ cup diced yellow onion and cook for 4–5 minutes until soft. Add 1 clove minced garlic and cook for 30 seconds more.
Step 3: Mash the Squash
Once the squash is done, let it cool slightly. Transfer to a large bowl and mash with a fork or potato masher until mostly smooth, leaving a few small chunks for texture.
Step 4: Mix the Filling
To the mashed squash, add sautéed onion and garlic, ½ cup sour cream, ½ cup shredded cheddar cheese, and 1 beaten egg. Stir until well combined and smooth.
Step 5: Transfer to Baking Dish
Spoon the squash mixture into a greased 8×8-inch baking dish and spread it out evenly.
Step 6: Add Ritz Cracker Topping
In a small bowl, combine 1 sleeve crushed Ritz crackers with 2 tablespoons melted butter. Sprinkle evenly over the top of the casserole.
Step 7: Bake Until Golden
Bake the casserole at 375°F for 20–25 minutes until the topping is golden brown and the filling is hot and bubbling at the edges.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave. The cracker topping softens a bit over time but still tastes delicious.
Macros Information (per serving, serves 6)
- Calories: ~250
- Protein: ~6g
- Carbs: ~18g
- Fat: ~18g
- Fiber: ~3g
Why This Recipe Works (Quick Science)
Roasting butternut squash breaks down its starches and brings out natural sweetness through caramelization. Adding fat (butter, sour cream, cheese) gives it richness and structure. Ritz crackers brown quickly because they contain fat and sugar, creating that golden crunch.
Common Mistakes
- Undercooking the squash — it won’t mash smoothly
- Adding egg while squash is too hot — it’ll scramble
- Not enough seasoning — taste and adjust before baking
- Skipping the butter in the topping — crackers won’t brown properly
What to Serve With
- Roasted turkey or chicken
- Pork chops or glazed ham
- A crisp green salad
- Sautéed green beans or Brussels sprouts
- Cranberry sauce or apple chutney
FAQ
Can I use frozen squash?
Yes, but roast it from thawed for better texture.
Can I make this ahead?
Absolutely — assemble everything but the topping. Add crackers and bake when ready.
Is this vegetarian?
Yes! As long as your cheese and crackers are veggie-friendly.
Can I double the recipe?
Yes, use a 9×13 baking dish and add 10–15 minutes to baking time.
What if I don’t have Ritz?
Use crushed buttery crackers or even crushed cornflakes with a bit of melted butter.