33+ Easy Keto Butternut Squash Casserole Recipes to Try Today

If you’re looking for a way to incorporate more vegetables into your keto diet without sacrificing flavor, then keto butternut squash casseroles are the perfect solution. Butternut squash, known for its naturally sweet and nutty flavor, makes a delicious base for a variety of casserole recipes.

Whether you’re craving something creamy, cheesy, or savory, there’s a keto butternut squash casserole recipe for every taste.

In this post, we’ve rounded up 33+ mouthwatering keto-friendly casseroles that feature the delightful goodness of butternut squash.

These recipes are designed to keep you on track with your keto goals while offering a comforting and satisfying meal.

So, if you’re ready to try some fresh and creative keto casserole ideas, read on for some amazing inspiration!

33+ Easy Keto Butternut Squash Casserole Recipes to Try Today

Keto butternut squash casseroles are a perfect way to enjoy a healthy, flavorful meal while staying within your carb limits.

With over 33 recipes to choose from, there’s no shortage of delicious combinations to suit your taste buds.

From creamy and cheesy options to savory dishes packed with protein, these casseroles offer endless versatility.

Whether you’re cooking for a cozy dinner or looking for a dish to impress your guests, you’ll find the perfect recipe right here.

So, gather your ingredients, fire up the oven, and get ready to indulge in these keto-friendly butternut squash casseroles that are sure to become new favorites in your meal rotation.

Cheesy Keto Butternut Squash Casserole

A comforting and creamy dish, this keto butternut squash casserole is packed with cheesy goodness while staying low-carb. Perfect as a side or main dish, it’s rich in flavor and sure to satisfy your cravings.

Ingredients:

• 4 cups butternut squash, cubed
• 2 tbsp olive oil
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup cream cheese, softened
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1/2 cup almond flour (optional, for a crispy topping)

Instructions:

Preheat your oven to 375°F (190°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then roast for about 20 minutes or until tender. In a saucepan, combine heavy cream, cream cheese, garlic powder, thyme, paprika, and half the mozzarella cheese, stirring until smooth. Layer the roasted butternut squash in a greased casserole dish and pour the creamy mixture over it. Top with the remaining mozzarella, Parmesan, and almond flour if using. Bake for 25–30 minutes until bubbly and golden on top.

This cheesy keto butternut squash casserole offers a rich, indulgent experience while being surprisingly simple to prepare. The blend of cheeses complements the natural sweetness of the squash, creating a perfect harmony. Serve it fresh from the oven and watch it disappear quickly.

Keto Butternut Squash and Spinach Bake

This recipe combines the sweetness of roasted butternut squash with the earthy flavor of spinach for a nutrient-packed casserole that’s hearty yet low in carbs. A hint of garlic and cream elevates the dish, making it both comforting and nourishing.

Ingredients:

• 4 cups butternut squash, cubed
• 3 cups fresh spinach
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 cup heavy cream
• 1/2 cup shredded Gouda cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp minced garlic
• 1/2 tsp nutmeg
• Salt and pepper, to taste

Instructions:

Preheat your oven to 375°F (190°C). Roast the cubed butternut squash with olive oil, salt, and pepper for 20 minutes until softened. In a skillet, melt the butter and sauté the garlic until fragrant. Add spinach and cook until wilted. Mix the roasted squash and spinach in a casserole dish. Whisk together heavy cream, nutmeg, and Gouda cheese, then pour over the mixture. Sprinkle Parmesan on top. Bake for 25–30 minutes or until golden and bubbly.

This casserole delivers a balanced mix of flavors and textures, making it an ideal side dish or even a light main course. The creamy sauce binds the squash and spinach together perfectly, creating a dish that’s both indulgent and wholesome.

Bacon and Butternut Squash Keto Casserole

A smoky and savory twist on the classic, this keto-friendly casserole features crispy bacon and roasted butternut squash, creating an irresistible combination that’s both satisfying and easy to make.

Ingredients:

• 4 cups butternut squash, cubed
• 6 strips of bacon, cooked and crumbled
• 2 tbsp olive oil
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup cream cheese, softened
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 2 tbsp chopped parsley (optional, for garnish)

Instructions:

Preheat your oven to 375°F (190°C). Toss the butternut squash with olive oil, smoked paprika, salt, and pepper, then roast for 20 minutes or until soft. In a saucepan, heat heavy cream and cream cheese, stirring until smooth. Add garlic powder and cheddar cheese, stirring until melted. In a greased casserole dish, combine the roasted squash and crumbled bacon, then pour the cheese sauce over the top. Bake for 20 minutes or until bubbly. Garnish with parsley before serving.

This bacon and butternut squash casserole is the ultimate comfort food, with its smoky and cheesy flavors blending seamlessly with the sweetness of the squash. It’s a crowd-pleaser that works well for weeknight dinners or special occasions. Enjoy it fresh and warm for the best experience.

Garlic Butter Keto Butternut Squash Casserole

This keto butternut squash casserole is elevated with a rich garlic butter sauce, making it incredibly flavorful while maintaining its low-carb integrity. The combination of creamy textures and savory garlic provides a comforting dish perfect for any occasion.

Ingredients:

• 4 cups butternut squash, cubed
• 1/4 cup unsalted butter
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp dried rosemary
• Salt and pepper, to taste

Instructions:

Preheat your oven to 375°F (190°C). Toss the butternut squash cubes in olive oil, salt, and pepper, then roast for about 20 minutes or until fork-tender. While the squash roasts, melt butter in a saucepan over medium heat, then add garlic and rosemary, cooking for 1-2 minutes until fragrant. Stir in heavy cream, then bring to a gentle simmer. Once the cream has thickened slightly, add mozzarella and Parmesan cheese, stirring until melted and smooth. In a casserole dish, combine the roasted squash with the garlic butter sauce. Bake for 15-20 minutes, until the top is golden and bubbling.

This garlic butter keto butternut squash casserole offers a wonderfully rich and savory flavor profile that contrasts beautifully with the sweetness of the squash. The creamy, cheesy sauce is the perfect complement to the roasted squash, making it an irresistible side dish that’s sure to please even non-keto eaters.

Keto Butternut Squash and Sausage Casserole

The addition of savory sausage to this keto butternut squash casserole adds a hearty, protein-packed twist to the dish. The combination of flavors—rich, savory sausage with the sweetness of squash—is a great way to make a satisfying meal that feels indulgent but is still healthy.

Ingredients:

• 4 cups butternut squash, cubed
• 1 lb ground sausage (preferably mild or spicy, based on preference)
• 2 tbsp olive oil
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp Italian seasoning
• Salt and pepper, to taste

Instructions:

Preheat your oven to 375°F (190°C). Toss the butternut squash cubes in olive oil, salt, and pepper, then roast for 20 minutes or until soft. Meanwhile, cook the sausage in a large skillet over medium heat, breaking it up as it cooks until browned and cooked through. Once the sausage is cooked, stir in heavy cream, Italian seasoning, and half of the cheddar cheese, mixing until combined. In a greased casserole dish, layer the roasted squash and sausage mixture, then sprinkle with the remaining cheddar and Parmesan cheeses. Bake for 20 minutes or until bubbly and golden.

This keto butternut squash and sausage casserole is a perfect example of how hearty and flavorful keto meals can be. The savory sausage adds a robust element to the casserole, making it a satisfying main dish. The creaminess of the sauce ties everything together beautifully, creating a comforting, well-balanced meal.

Keto Butternut Squash and Zucchini Casserole

This keto-friendly casserole pairs roasted butternut squash with zucchini for a fresh, vegetable-packed dish. It’s light, yet creamy, and the combination of zucchini and squash creates a wonderful contrast in texture. Ideal for those looking to enjoy a healthy, veggie-filled meal with a keto twist.

Ingredients:

• 4 cups butternut squash, cubed
• 2 zucchinis, sliced thinly
• 1 tbsp olive oil
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried basil
• Salt and pepper, to taste

Instructions:

Preheat your oven to 375°F (190°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and roast for 20 minutes or until soft. While the squash is roasting, sauté the zucchini in a skillet with a bit of olive oil, salt, and pepper for 3-5 minutes until just tender. In a saucepan, heat heavy cream, garlic powder, and basil, stirring in mozzarella cheese until smooth. In a greased casserole dish, combine the roasted squash and sautéed zucchini, then pour the creamy sauce over the top. Sprinkle with Parmesan and bake for 20-25 minutes or until bubbly and golden.

This keto butternut squash and zucchini casserole is a light yet flavorful way to enjoy the benefits of keto while indulging in a vegetable-heavy dish. The creamy sauce envelops the squash and zucchini, creating a comforting casserole that’s perfect as a side or even as a lighter main course. The addition of basil and garlic powder gives it a lovely depth of flavor.

Keto Butternut Squash and Mushroom Casserole

This keto butternut squash casserole is enriched with earthy mushrooms and a creamy, cheesy sauce. The depth of flavor from the mushrooms pairs beautifully with the sweetness of the squash, making it a savory yet satisfying dish.

Ingredients:

• 4 cups butternut squash, cubed
• 2 cups mushrooms, sliced
• 2 tbsp butter
• 1/2 cup heavy cream
• 1/2 cup shredded Gruyère cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Instructions:

Preheat your oven to 375°F (190°C). Toss the butternut squash with olive oil, salt, and pepper, then roast for 20 minutes or until soft. In a skillet, melt butter over medium heat and sauté the mushrooms until they release their moisture and become golden brown. Add garlic powder and thyme to the mushrooms, then stir in heavy cream. Once the cream thickens slightly, add Gruyère cheese and stir until melted. In a greased casserole dish, combine the roasted squash with the mushroom mixture. Top with Parmesan cheese and bake for 20-25 minutes, or until golden and bubbly.

This keto butternut squash and mushroom casserole is a wonderful combination of creamy and earthy flavors. The mushrooms add a savory depth that complements the natural sweetness of the squash, while the creamy sauce and melted cheese make it indulgent. It’s a perfect dish to serve as a side for holiday meals or as a comforting main course.

Keto Butternut Squash and Bacon Egg Casserole

Perfect for breakfast or brunch, this keto butternut squash and bacon egg casserole combines the best of both worlds—creamy, cheesy squash and crispy bacon, all baked together with eggs for a protein-packed dish.

Ingredients:

• 4 cups butternut squash, cubed
• 6 strips of bacon, cooked and crumbled
• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp onion powder
• Salt and pepper, to taste
• 1 tbsp fresh chives, chopped (optional)

Instructions:

Preheat your oven to 375°F (190°C). Roast the cubed butternut squash with olive oil, salt, and pepper for about 20 minutes or until soft. While the squash is roasting, cook the bacon until crispy and crumble it into small pieces. In a mixing bowl, whisk together eggs, heavy cream, onion powder, salt, and pepper. Stir in half of the cheddar cheese and crumbled bacon. In a greased casserole dish, layer the roasted squash, then pour the egg mixture over the top. Sprinkle with the remaining cheddar cheese and Parmesan. Bake for 25-30 minutes or until the eggs are fully set and the top is golden. Garnish with chopped chives before serving.

This keto butternut squash and bacon egg casserole is a delicious and satisfying meal that works well for breakfast or brunch. The eggs bind the creamy squash, crispy bacon, and melted cheese together, creating a comforting, flavorful dish. It’s a hearty and nutritious way to start your day without breaking your keto diet.

Keto Butternut Squash and Broccoli Casserole

Packed with vibrant vegetables and a creamy cheese sauce, this keto butternut squash and broccoli casserole is a flavorful and healthy option. The earthy broccoli pairs well with the sweetness of the squash, and the cheese sauce ties it all together in a comforting dish.

Ingredients:

• 4 cups butternut squash, cubed
• 2 cups broccoli florets, steamed
• 2 tbsp olive oil
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper, to taste

Instructions:

Preheat your oven to 375°F (190°C). Toss the butternut squash with olive oil, salt, and pepper, then roast for about 20 minutes, or until tender. Steam the broccoli florets until just tender, about 3-5 minutes. In a saucepan, heat heavy cream, garlic powder, and oregano over medium heat. Stir in cheddar cheese until smooth and melted. In a greased casserole dish, layer the roasted butternut squash and steamed broccoli. Pour the cheese sauce over the top and sprinkle with Parmesan. Bake for 20-25 minutes, until the top is golden and bubbly.

This keto butternut squash and broccoli casserole is a vibrant, veggie-packed dish that offers both flavor and texture. The broccoli adds a fresh, earthy note that complements the sweet squash, while the creamy cheese sauce creates a rich, indulgent experience. It’s a great side dish for any meal and a perfect way to sneak in some extra veggies without sacrificing taste.

Keto Butternut Squash and Cauliflower Casserole

This keto butternut squash and cauliflower casserole is a flavorful, low-carb dish that combines the sweetness of squash with the creaminess of cauliflower. It’s the perfect way to enjoy the richness of fall vegetables while staying true to your keto lifestyle.

Ingredients:

• 4 cups butternut squash, cubed
• 2 cups cauliflower florets
• 1/4 cup olive oil
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• Salt and pepper, to taste

Instructions:

Preheat your oven to 375°F (190°C). Toss the butternut squash with olive oil, salt, and pepper, then roast for about 20 minutes or until tender. Steam the cauliflower florets until soft, about 5 minutes, and then blend or mash it to a creamy texture. In a mixing bowl, combine the mashed cauliflower with heavy cream, garlic powder, cumin, and half of the cheddar cheese. In a greased casserole dish, layer the roasted butternut squash and cauliflower mixture. Top with the remaining cheddar cheese and Parmesan. Bake for 20–25 minutes until golden and bubbling.

This keto butternut squash and cauliflower casserole is a creamy, savory delight that is perfect for a weeknight dinner or a special occasion. The cauliflower’s creamy texture complements the squash, making it a hearty yet low-carb alternative to traditional mashed dishes. It’s rich, comforting, and full of flavor without being heavy.

Keto Butternut Squash and Pesto Casserole

A bright, herbaceous twist on the classic casserole, this keto butternut squash and pesto casserole brings together the earthy sweetness of squash and the fresh, aromatic flavors of basil pesto. The cheesy topping gives it a satisfying, melt-in-your-mouth finish.

Ingredients:

• 4 cups butternut squash, cubed
• 1/4 cup pesto (store-bought or homemade)
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

Preheat your oven to 375°F (190°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and roast for about 20 minutes or until tender. In a mixing bowl, combine the pesto with heavy cream and half of the mozzarella cheese. In a greased casserole dish, layer the roasted butternut squash, then pour the pesto mixture over the top. Sprinkle with the remaining mozzarella cheese and Parmesan. Bake for 15-20 minutes, until the top is golden and bubbly.

This keto butternut squash and pesto casserole is an easy way to add a burst of flavor to your meals. The pesto brings a fresh, vibrant note to the dish, while the cheese and creamy sauce balance out the sweetness of the squash. It’s perfect as a side dish or a main course for anyone looking to enjoy a delicious and herb-infused meal.

Keto Butternut Squash and Avocado Casserole

This keto butternut squash and avocado casserole is a creamy, healthy take on a traditional casserole, with the richness of avocado complementing the natural sweetness of the squash. It’s perfect for those looking for a keto dish that’s packed with healthy fats and full of flavor.

Ingredients:

• 4 cups butternut squash, cubed
• 2 ripe avocados, mashed
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp lime juice
• 1 tsp chili powder
• Salt and pepper, to taste

Instructions:

Preheat your oven to 375°F (190°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and roast for about 20 minutes or until soft. While the squash roasts, mash the avocados and combine with heavy cream, lime juice, chili powder, and salt. In a greased casserole dish, layer the roasted squash, then spread the mashed avocado mixture evenly over the top. Sprinkle with mozzarella and Parmesan cheese. Bake for 20–25 minutes or until golden and bubbly.

This keto butternut squash and avocado casserole is a unique and creamy dish that’s sure to become a favorite. The combination of creamy avocado and roasted squash is incredibly satisfying, while the lime and chili powder add a refreshing kick. This casserole is both nourishing and delicious, making it the perfect meal for anyone following a keto diet.

Keto Butternut Squash and Shrimp Casserole

A delightful fusion of seafood and fall vegetables, this keto butternut squash and shrimp casserole is rich, creamy, and packed with flavor. The sweet squash contrasts perfectly with the savory shrimp, creating a dish that feels both elegant and comforting.

Ingredients:

• 4 cups butternut squash, cubed
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper, to taste

Instructions:

Preheat your oven to 375°F (190°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then roast for about 20 minutes or until tender. While the squash roasts, sauté the shrimp in a pan with olive oil, garlic powder, paprika, salt, and pepper until they turn pink and are fully cooked, about 3–5 minutes. In a mixing bowl, combine the heavy cream with half the mozzarella cheese, Parmesan, and fresh parsley. In a greased casserole dish, layer the roasted butternut squash, then add the shrimp on top. Pour the creamy mixture over the top and sprinkle with the remaining mozzarella. Bake for 15–20 minutes, until bubbly and golden.

This keto butternut squash and shrimp casserole is a wonderful combination of sweet, savory, and creamy elements. The shrimp adds a delicious seafood flavor that pairs perfectly with the sweetness of the roasted squash, while the creamy cheese sauce enhances the overall richness. This dish is perfect for a special dinner or when you want to treat yourself to a satisfying low-carb meal.

Keto Butternut Squash and Ground Beef Casserole

This hearty keto butternut squash and ground beef casserole is a perfect comfort food that is both filling and low-carb. The savory ground beef and flavorful spices combine beautifully with the natural sweetness of the squash, making this a must-try dish.

Ingredients:

• 4 cups butternut squash, cubed
• 1 lb ground beef
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 small onion, diced
• 1 tsp garlic powder
• 1 tsp chili powder
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions:

Preheat your oven to 375°F (190°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and roast for 20 minutes or until tender. In a skillet, cook the ground beef with diced onion, garlic powder, chili powder, salt, and pepper until browned. Stir in the heavy cream and simmer for a few minutes until the mixture thickens slightly. In a greased casserole dish, layer the roasted squash and beef mixture. Top with shredded cheddar cheese and Parmesan cheese. Bake for 20–25 minutes or until golden and bubbly.

This keto butternut squash and ground beef casserole is a flavorful and filling dish that is perfect for a satisfying dinner. The savory beef and warm spices create a comforting base, while the roasted squash adds a natural sweetness and creamy texture. It’s an ideal choice for anyone looking for a hearty, low-carb meal that doesn’t skimp on flavor.

Keto Butternut Squash and Turkey Casserole

This keto butternut squash and turkey casserole is a light yet hearty dish, packed with lean turkey and creamy squash. The flavors are well-balanced, making it a great meal for any day of the week.

Ingredients:

• 4 cups butternut squash, cubed
• 1 lb ground turkey
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 small bell pepper, diced
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions:

Preheat your oven to 375°F (190°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then roast for 20 minutes or until soft. In a skillet, cook the ground turkey with diced bell pepper, oregano, salt, and pepper until browned and fully cooked. Stir in the heavy cream and simmer until thickened. In a greased casserole dish, layer the roasted butternut squash and turkey mixture. Top with mozzarella and Parmesan cheeses. Bake for 20–25 minutes, until bubbly and golden.

This keto butternut squash and turkey casserole is a satisfying and healthy dish with a great balance of lean protein and vegetables. The creamy sauce ties everything together, creating a dish that’s both comforting and low-carb. It’s an excellent option for anyone looking for a light yet filling keto meal.

Keto Butternut Squash and Spinach Casserole

A nutrient-packed keto casserole, this butternut squash and spinach combo is full of flavor and rich in vitamins. The creamy spinach and roasted squash pair wonderfully, offering a dish that’s light yet satisfying.

Ingredients:

• 4 cups butternut squash, cubed
• 2 cups fresh spinach, chopped
• 2 tbsp olive oil
• 1/2 cup heavy cream
• 1/2 cup shredded Swiss cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp nutmeg
• Salt and pepper, to taste

Instructions:

Preheat your oven to 375°F (190°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and roast for about 20 minutes or until soft. While the squash roasts, sauté the chopped spinach in a pan with a bit of olive oil until wilted. In a saucepan, heat the heavy cream with nutmeg, salt, and pepper. Once warmed, stir in the Swiss cheese until melted. In a greased casserole dish, layer the roasted squash and sautéed spinach, then pour the creamy Swiss sauce over the top. Top with Parmesan cheese and bake for 20-25 minutes, until golden and bubbly.

This keto butternut squash and spinach casserole is a delicious way to incorporate more greens into your keto meals. The spinach adds a fresh, earthy flavor while the squash brings a sweet, soft texture. The creamy cheese sauce makes this casserole comforting and indulgent, while still being light enough for a weeknight dinner.

Keto Butternut Squash and Feta Casserole

This keto butternut squash and feta casserole features a tangy twist from the feta, which complements the sweetness of the squash perfectly. The rich cheese sauce ties everything together in a savory, satisfying dish.

Ingredients:

• 4 cups butternut squash, cubed
• 1/2 cup crumbled feta cheese
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• Salt and pepper, to taste

Instructions:

Preheat your oven to 375°F (190°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and roast for about 20 minutes, or until fork-tender. In a small saucepan, heat the heavy cream and dried oregano until warm. Stir in the crumbled feta and Parmesan cheese until melted and smooth. In a greased casserole dish, layer the roasted squash and pour the cheese sauce over the top. Sprinkle with extra Parmesan and bake for 20-25 minutes, until bubbly and golden.

This keto butternut squash and feta casserole is a delightful combination of creamy, tangy, and sweet. The feta adds a unique sharpness that balances the natural sweetness of the squash, while the Parmesan creates a crispy, golden top. It’s an excellent side dish or a light main course for anyone looking for a flavorful keto meal.

Keto Butternut Squash and Cream Cheese Casserole

A rich and velvety casserole, this keto butternut squash and cream cheese casserole is indulgent without the carbs. The cream cheese adds a smooth, tangy flavor that works perfectly with the naturally sweet squash.

Ingredients:

• 4 cups butternut squash, cubed
• 4 oz cream cheese, softened
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Instructions:

Preheat your oven to 375°F (190°C). Toss the butternut squash cubes with olive oil, salt, and pepper, then roast for 20 minutes or until soft. In a bowl, mix the softened cream cheese, heavy cream, garlic powder, salt, and pepper until smooth and creamy. In a greased casserole dish, combine the roasted squash and cream cheese mixture, then top with shredded cheddar and Parmesan cheeses. Bake for 20-25 minutes, until the top is golden and bubbly.

This keto butternut squash and cream cheese casserole is rich and satisfying, with a velvety texture that melts in your mouth. The cream cheese adds a tangy creaminess that perfectly complements the sweetness of the roasted squash, creating a dish that’s both comforting and decadent. It’s a great choice for anyone looking for a keto-friendly comfort food that’s full of flavor.

Keto Butternut Squash and Zucchini Casserole

This keto butternut squash and zucchini casserole is a light and vibrant dish that combines the earthy flavors of squash with the delicate taste of zucchini. The cheese sauce adds a creamy, savory finish that makes this casserole a perfect side dish or light main.

Ingredients:

• 4 cups butternut squash, cubed
• 2 medium zucchinis, sliced
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp dried basil
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Instructions:

Preheat your oven to 375°F (190°C). Toss the butternut squash with olive oil, salt, and pepper, and roast for 20 minutes, or until tender. Sauté the sliced zucchini in a bit of olive oil until slightly softened, about 3–4 minutes. In a saucepan, combine the heavy cream, garlic powder, basil, and salt, then bring to a simmer. Stir in the mozzarella cheese until melted and smooth. In a greased casserole dish, layer the roasted squash and sautéed zucchini. Pour the creamy cheese sauce over the top and sprinkle with Parmesan cheese. Bake for 20-25 minutes, until bubbly and golden.

This keto butternut squash and zucchini casserole is a flavorful and fresh dish with a perfect balance of creamy, savory, and slightly sweet notes. The zucchini adds a tender texture that pairs wonderfully with the soft butternut squash, while the cheese sauce ties everything together. It’s a great option for a light, low-carb meal that still feels indulgent.

Keto Butternut Squash and Sausage Casserole

A savory casserole featuring crumbled sausage and roasted butternut squash, this keto dish is both hearty and flavorful. The sausage adds richness, while the squash provides natural sweetness, making for a satisfying and comforting meal.

Ingredients:

• 4 cups butternut squash, cubed
• 1 lb ground sausage (preferably Italian sausage)
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 small onion, diced
• 1 tsp fennel seeds
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions:

Preheat your oven to 375°F (190°C). Toss the butternut squash with olive oil, salt, and pepper, and roast for 20 minutes, or until tender. In a skillet, cook the ground sausage with diced onion, fennel seeds, salt, and pepper until browned and fully cooked. Stir in the heavy cream and cook for another 2-3 minutes until thickened. In a greased casserole dish, layer the roasted butternut squash and sausage mixture. Top with shredded cheddar and Parmesan cheeses, then bake for 20–25 minutes until golden and bubbly.

This keto butternut squash and sausage casserole is a rich and hearty dish that combines the comforting flavors of savory sausage and sweet squash. The sausage adds depth and flavor, while the creamy cheese topping gives the dish a satisfying finish. It’s a great choice for a filling keto dinner, especially on chilly nights.

Keto Butternut Squash and Chicken Casserole

This keto butternut squash and chicken casserole is a protein-packed dish that’s rich in flavor. Tender chicken, roasted squash, and a creamy sauce come together in this satisfying casserole, perfect for a cozy dinner.

Ingredients:

• 4 cups butternut squash, cubed
• 2 cups cooked chicken, shredded
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions:

Preheat your oven to 375°F (190°C). Toss the butternut squash with olive oil, salt, and pepper, and roast for about 20 minutes or until soft. While the squash roasts, sauté the chicken with garlic powder, thyme, salt, and pepper until heated through. In a greased casserole dish, layer the roasted butternut squash and shredded chicken. Pour the heavy cream over the top, then sprinkle with mozzarella and Parmesan cheeses. Bake for 20–25 minutes, until golden and bubbly.

This keto butternut squash and chicken casserole is a comforting and satisfying meal, with the natural sweetness of the squash balancing the savory chicken and creamy cheese sauce. It’s a great option for a low-carb family dinner, offering plenty of protein and flavor without compromising on taste.

Note: More recipes are coming soon!