Baked Pumpkin Cheese Casserole
This Pumpkin Casserole is made with roasted pumpkin cubes layered with a light cream sauce and topped with melted cheese, baked until bubbly and golden.
It’s a savory way to use pumpkin that isn’t pie or soup, and it works as a side dish or a light vegetarian main.
I make this in the fall when pumpkin is easy to find fresh, though butternut squash works just as well if that’s what’s around.
It’s a good side for a holiday table since it bakes hands-off while everything else is happening.
If you like savory, cheesy vegetable bakes like this one, these are worth trying too:
- Breakfast Egg Casserole
- Cauliflower Bacon Cheese Casserole
- 15 High-Protein Low Carb Casseroles for Busy Weeknight Dinner
- 27 Crowd Pleasing Thanksgiving Appetizers
Ingredients You’ll Need
Fresh sugar pumpkin (not the large carving kind) has the best flavor and texture for this, though butternut squash is a reliable substitute. Roasting the pumpkin cubes first, rather than boiling them, keeps them from turning watery once baked.
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Ingredients
1 small sugar pumpkin (about 3 lbs), peeled and cubed
2 tbsp olive oil
3 tbsp butter
3 tbsp all-purpose flour
1 1/2 cups milk
1/2 tsp garlic powder
1/2 tsp dried thyme
1 1/2 cups shredded gruyere or sharp cheddar cheese
1/2 cup grated parmesan cheese
Salt and pepper, to taste
Directions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed pumpkin with the olive oil and spread it out in a single layer.
Roast for 20 to 25 minutes, until fork-tender and lightly browned at the edges. - While the pumpkin roasts, melt the butter in a saucepan over medium heat.
Whisk in the flour and cook for about a minute, stirring constantly, to cook off the raw flour taste.
Slowly whisk in the milk, continuing to whisk until the sauce thickens, about 4 to 5 minutes. - Stir in the garlic powder, thyme, salt, and pepper.
Remove the sauce from the heat and stir in half of the gruyere and half of the parmesan until melted and smooth.
Reduce the oven temperature to 375°F. - Arrange the roasted pumpkin cubes in a greased 8×8-inch baking dish.
Pour the cheese sauce evenly over the pumpkin, gently pressing down to help the sauce settle between the pieces.
Sprinkle the remaining gruyere and parmesan over the top. - Bake for 20 to 25 minutes, until the top is golden brown and bubbly.
This one takes a bit of patience overall, just so you know, since roasting and building the sauce both take some time before it even goes back in the oven.
Let the casserole rest for 5 minutes before serving. - Serve hot and enjoy!
Important Recipe Notes
- Roast the pumpkin instead of boiling it. Boiled pumpkin holds extra water that can water down the cheese sauce once everything bakes together.
- Use sugar pumpkin, not a carving pumpkin. Carving pumpkins are stringy and watery, while sugar pumpkins have a denser, sweeter flesh that’s meant for cooking.
- Whisk the sauce constantly as the milk goes in. This prevents lumps and keeps the sauce silky smooth before it hits the pumpkin.
- Butternut squash is a reliable substitute if fresh pumpkin isn’t available, and it cooks the same way.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for the best texture, or in the microwave if you’re short on time.
- This doesn’t freeze particularly well, since the cream sauce can separate after thawing. It’s best enjoyed within a few days.
How to Serve, Store & Customize This Recipe
Serving: Serve hot as a side dish alongside roasted chicken or a holiday main, or as a light vegetarian dinner with a simple salad. A sprinkle of fresh thyme on top adds a nice finishing touch.
Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F, covered with foil, until warmed through.
Customizing: Add crumbled cooked bacon on top for extra richness, or stir a pinch of nutmeg into the cheese sauce for a warmer, more fall-forward flavor. Swap the gruyere for smoked gouda if you want a smokier finish.
Pumpkin Baked with Cheese Casserole
Course: Recipes4
servings30
minutes40
minutes300
kcalIngredients
1 small sugar pumpkin (about 3 lbs), peeled and cubed
2 tbsp olive oil
3 tbsp butter
3 tbsp all-purpose flour
1 1/2 cups milk
1/2 tsp garlic powder
1/2 tsp dried thyme
1 1/2 cups shredded gruyere or sharp cheddar cheese
1/2 cup grated parmesan cheese
Salt and pepper, to taste
Directions
- Preheat oven to 400°F and roast the cubed pumpkin until tender.
- Make a roux with butter and flour, then whisk in the milk to thicken.
- Season the sauce and stir in half of each cheese, then lower the oven temperature.
- Arrange the pumpkin in a baking dish, cover with sauce, and top with remaining cheese.
- Bake 20 to 25 minutes until golden and bubbly, then rest before serving.
- Serve hot and enjoy!
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