This casserole is layered like a lasagna and includes a traditional béchamel sauce but doesn’t include the pasta! You won’t miss it with all the delicious cheese flavour that shines through.

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PREP20 min
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Cooking58 min
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Ready in1 h 18 min




  1. Step
    Butter an 8-inch (1.5 L) baking dish and preheat oven to 350°F (180°C).
  2. Step
    In a large skillet, melt butter over medium heat. Add squash, onion, garlic, salt and pepper. Cover and cook, stirring often for 8 minutes or until squash is softened slightly.
  3. Step
    In a saucepan, melt butter over medium heat. Stir in flour and thyme; cook, stirring for 1 minute. Gradually whisk in milk until combined. Cook, whisking for about 8 minutes or until thickened enough to coat back of spoon; stir in nutmeg and salt. Remove from heat.
  4. Step
    Spoon 1/3 of the squash mixture onto the bottom of the 8-inch (1.5 L) baking dish. Spread 1/3 of the béchamel and cheese over top. Repeat layers twice. Bake for about 50 minutes or until top is golden and bubbly. Let stand 10 minutes before serving.

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Make Ahead: Casserole can be made ahead before baking and refrigerated for up to 1 day. Bake as directed adding about 10 minutes to heat through. Freeze Ahead: Once cooked, let casserole cool to room temperature. Cut into pieces and pack into airtight containers. Freeze for up to 2 weeks. Let thaw in the refrigerator before reheating in microwave or oven.