Creamy roasted butternut squash adds an amazing silky texture to this butternut squash creamed corn that gets topped with crispy sage breadcrumbs.
Creamed corn is the most underrated Thanksgiving side dish in my humble opinion. Like, I could literally eat an entire bowl of solely this goodness.
This ain’t your momma’s creamed corn though. I’m sprucing up this side dish classic and making it extra fall-flavored with the addition of creamy butternut squash puree and crispy sage breadcrumbs baked on top.
I mean, this cheesy goodness doesn’t lie. It’s the perfect balance of sweet and savory, so rich and creamy, and those crispy breadcrumbs on top are just something else.
This Creamed Corn features…
- Creamy pureed butternut squash
- A rich cheddar and Parmesan cream cheese sauce
- Crispy garlic sage breadcrumbs baked on top
Making the Creamed Corn
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Butternut squash
- Unsalted butter
- Garlic
- Spices
- Cream cheese
- 2% or skim milk
- Parmesan cheese
- Cheddar cheese
- Corn
- Panko breadcrumbs
- Sage
Choosing Your Corn
Both frozen corn, canned, and fresh cooked corn work in this recipe. You will need 24 oz corn total which should equal around 4 cups.
If you go the frozen corn route make sure you thaw corn in microwave or on stovetop prior to adding to the sauce.
Tips for Perfect Creamed Corn
- Roast butternut squash – a quick 20-25 minute roast will get the squash perfectly tender.
- Puree squash with water – add a splash of water to help the squash break down into a smooth puree.
- Bake creamed corn at 400F – this will finish heating the corn through and perfectly crisp up the breadcrumbs.
Recipe Variations
Try these ideas for a different twist on this creamed corn.
- Add heat – use cayenne per recipe instructions or add a minced jalapeno.
- Use another cheese – try gouda, mozzarella, Monterey jack, colby jack, or asiago.
- Try another herb in breadcrumbs – replace the sage with 1 tablespoon minced thyme or rosemary.
Make Ahead Instructions
If you would like to prep this creamed corn in advance, follow recipe instructions through step 4. Cover casserole dish and refrigerate creamed corn up to 4 days.
Remove dish from refrigerator 30 minutes before baking to allow to come to room temp. When ready to bake, top corn with breadcrumbs and bake per recipe instructions.
Do yourself a favor and add this one to your Thanksgiving side dish lineup already. I guarantee you won’t be having any leftovers if people know what’s good!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.
More Thanksgiving side dishes to make next!
Butternut Squash Creamed Corn
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Ingredients
Butternut Squash Creamed Corn
- 2 cups butternut squash, cut into 1/2-inch cubes
- Salt and pepper to taste
- 1/4 cup water
- 2 tablespoons unsalted butter
- 3 medium cloves garlic, minced
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 8 oz cream cheese, softened
- 1 cup 2% or skim milk
- 1/4 cup grated Parmesan cheese
- 3/4 cup shredded cheddar cheese
- 2 (12 oz each) bags frozen corn, heated
Garlic Sage Breadcrumbs
- 1/2 cup panko breadcrumbs
- 1 tablespoon unsalted butter, melted
- 1 medium clove garlic, minced
- 2 tablespoons minced fresh sage
- Salt and pepper to taste
Instructions
Butternut Squash Creamed Corn
- Preheat oven to 400F and line a medium sheet pan with parchment paper. Arrange butternut squash in a single layer and season with salt and pepper to taste. Roast butternut squash at 400F 20-25 minutes until squash is soft. Keep oven on.
- Transfer squash cubes and water to a food processor and pulse until smooth and creamy. Scrape butternut squash into a small bowl and set aside.
- Melt butter in a large skillet over medium heat. Add garlic, paprika, and cayenne if using and cook 1-2 minutes until fragrant. Add butternut squash puree, cream cheese, and milk and stir over medium heat until melted.
- Remove sauce from heat and mix in cheeses until melted. Fold in corn and season with salt and pepper to taste. Scrape creamed corn into a greased 9-inch casserole dish and set aside for a moment.
Garlic Sage Breadcrumbs
- In a small bowl, combine breadcrumbs, melted butter, garlic, and sage until evenly coated. Season breadcrumbs with salt and pepper to taste.
- Sprinkle breadcrumbs evenly over creamed corn. Bake creamed corn at 400F 20-25 minutes until corn is bubbly and breadcrumb topping is golden brown. Serve warm and enjoy!
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