Sweet Butternut Squash Casserole features a creamy roasted butternut squash filling, topped with a buttery pecan topping, that’s sure to steal the show at your Thanksgiving dinner. Plus, it can be prepared ahead of time, making it a convenient and impressive make-ahead holiday casserole.
If you are looking for butternut squash side dishes, then try the oven roasted butternut squash with brown sugar or the air fryer butternut squash halves next!
Why You'll Love This Butternut Squash Casserole
If you’re looking for a delicious change from the classic sweet potato casserole, this butternut squash version is the perfect alternative.
Butternut squash naturally contains quite a bit of water, so instead of steaming or microwaving it, I roast it in the oven first. Roasting concentrates the flavor while allowing excess moisture to evaporate, giving you a creamy casserole instead of a loose or watery one.
Once baked, it has a light, almost soufflé-like texture, like our sweet potato soufflé that’s incredibly tender and satisfying, with plenty of cozy fall flavor.
-maria doss
★★★★★
"This is my new go-to holiday side dish! First time I served this, a friend politely said, “No thank you. I don’t care for squash.” His wife (who had just taken her first bite) replied, “Oh, I think you might want to give this a try…it’s delicious!” Well, he ended up having three helpings and I think he wanted to scrape the baking dish! The only thing different I do is double the recipe and bake in a 9x11 baking dish. I’m typically serving 8-12 people. Other than that, I totally follow the recipe as written. Leftovers refrigerate and freeze nicely."
-PAT LANGE
Jump to:
- Why You'll Love This Butternut Squash Casserole
- How to Cook Butternut Squash for a Casserole
- How to make butternut squash casserole?
- Tips For Success
- FAQ'S
- More Yellow Squash Side Dishes
- Sweet Butternut Squash Casserole
- How to store and reheat?
- Can Butternut Squash Casserole be made ahead?
- What to Serve with Butternut Squash Casserole
- More Thanksgiving Squash Recipes
How to Cook Butternut Squash for a Casserole
There are several ways to cook butternut squash, but roasting is my go-to for casserole. It concentrates the squash’s natural sweetness and gives it a deeper, richer flavor while allowing some of the moisture to evaporate. That means less water going into the casserole = a thicker, creamier filling—especially important since watery squash is one of the most common reasons casseroles turn out loose.
Boiling or steaming is quicker, but the squash can absorb extra water, which may leave you with a thinner filling unless it’s drained really well.
Microwaving is another fast option and works especially well when you’re short on time. I use this method for my microwave acorn squash, and it’s a great shortcut for an easy weeknight meal.
Another bonus? Roasting squash in the oven is actually easier. Instead of wrestling with peeling and chopping a tough squash into chunks (which you need to do for boiling), you can simply slice it in half, scoop out the seeds, and roast it cut-side down. We used the same method to make an amazing butternut squash pie. (Don't waste those seeds; make these roasted butternut squash seeds)
You can even cook butternut squash in the air fryer for a quicker option that still gives you those delicious caramelized edges!
How to make butternut squash casserole?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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To make pecan topping, mix chopped toasted pecans, melted butter, brown sugar, salt and cumin powder in a small bowl.
Tips For Success
- Use approximately 2½ pounds of butternut squash, which can be one large squash or two smaller ones.
- Make it dairy-free by using melted coconut instead of butter.
- Make it healthier by replacing brown sugar with maple syrup and using coconut oil instead of butter.
- Use toasted pecans and not raw ones! They add crunch and nutty flavor.
FAQ'S
It can be either sweet or savory, but butternut squash casserole often falls somewhere in between. Butternut squash has a naturally sweet, nutty, buttery flavor—similar to sweet potatoes or pumpkin—so it works beautifully with both flavor profiles.
Sweet versions often include brown sugar, maple syrup, cinnamon, or other warm fall spices, while savory versions lean on garlic, parmesan, herbs, and breadcrumbs. This recipe has a lightly sweet, cozy flavor that lets the natural sweetness of the squash shine.
When picking a butternut squash, look for one that feels heavy for its size and is firm all over. The skin should be a fairly even beige color, rather than green, and free of soft spots or cracks.
A heavier squash generally means it has more flesh and moisture, which is exactly what you want for a creamy, flavorful casserole.
It really comes down to the texture you’re after. For this sweet casserole, I prefer a smooth squash purée because it blends beautifully with the eggs and bakes into a light, creamy, almost soufflé-like texture.
If you prefer a more rustic, savory casserole, you can leave small pieces of squash throughout. The chunky texture gives it a heartier, more homemade feel.
If your casserole turns out loose or watery, there are a few common reasons:
1. The squash purée contains too much moisture. This can happen when the squash is boiled or steamed instead of roasted. Roasting allows excess moisture to evaporate before it goes into the casserole.
2. There’s too much milk or cream. Extra liquid can make the filling loose and prevent it from setting properly.
3. It needs more baking time. The casserole needs enough time in the oven for excess moisture to evaporate and the center to set.
4. It was covered while baking. Covering traps steam inside the dish, which can add moisture instead of allowing it to escape. For the best texture, bake it uncovered.
More Yellow Squash Side Dishes
Sweet Butternut Squash Casserole
Equipment
Ingredients
- 2 to 3 lbs butternut squash (1 large or 2 small)
- ½ cup light brown sugar, packed
- ¼ cup melted unsalted butter
- 2 large eggs lightly beaten
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ to ½ teaspoon ground black pepper
For the pecan topping
- ¾ cup toasted pecans chop into small pieces
- 3 tablespoons melted unsalted butter
- 1 ½ tablespoon packed light brown sugar
- ⅛ teaspoon salt
- ⅛ teaspoon cumin powder
Instructions
- Prep. Preheat oven to 350°F. Line a baking sheet with parchment paper and grease a 8x8 square baking dish.
- Roast squash. Cut butternut squash in half lengthwise and scoop out the seeds. Place it cut side down on the prepared baking sheet and bake for one hour or until very tender.
- Make filling. Cool, scoop out the flesh into a large bowl, and mash until smooth using a potato masher. Add ½ cup packed brown sugar, 4 tablespoons melted butter, 2 beaten eggs, cinnamon, ½ teaspoon salt and black pepper. Whisk until smooth and combined.
- Assemble. Spread the mixture into the greased square baking dish. Sprinkle the topping evenly.👉 To make the topping, stir all topping ingredients in a small bowl until combined.
- Bake. Bake at 350°F for 35 to 45 minutes, or the topping looks deep brown. Cool casserole for a few minutes before serving.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
How to store and reheat?
Store leftover butternut squash casserole in the baking pan, covered with foil in the fridge for 3 to 4 days or frozen for up to 2 months.
To reheat from the fridge - Preheat the oven to 350°F. Bake the uncovered casserole for 20-30 minutes, or until heated through. To keep the pecan topping crisp, cover it loosely with foil for the first part, then remove the foil for the last 10 minutes.
To reheat from the freezer - If frozen, it’s best to thaw the casserole in the refrigerator overnight before reheating.
Can Butternut Squash Casserole be made ahead?
Yes! This makes a perfect holiday casserole you can prep ahead of time, making it a perfect vegetable side dish for Thanksgiving.
To make it in advance, start by roasting the butternut squash, letting it cool slightly, then mash it until smooth. Prepare the filling as directed, spread it into a baking dish, cover, and refrigerate for up to 24 hours.
When you’re ready to serve, simply mix up the pecan topping, sprinkle it over the casserole, and bake as usual. You can add the topping before refrigerating if it’s more convenient, but for the best texture and crispness, it’s best to add it just before baking. We also have a butternut squash pie that you'll love!
What to Serve with Butternut Squash Casserole
This butternut squash casserole is one of my favorite sides for Thanksgiving and holiday dinners. It’s cozy, comforting, and just the right amount of sweet, making it an easy addition to a festive spread.
Serve it alongside air fryer whole roasted chicken, Yukon Gold mashed potatoes, roasted green beans almondine, roasted baby carrots, orange cranberry sauce, avocado dinner rolls or sweet potato biscuits for a delicious holiday meal.
Butternut squash is surprisingly easy to prepare and makes a cozy fall recipes.
More Thanksgiving Squash Recipes
- These microwave acorn squash Halves are perfectly roasted with brown sugar and butter. It is fork-tender and a fast and easy way to cook an acorn squash.
- Oven-roasted butternut squash with brown sugar and butter is sweet, tender, and perfectly caramelized. It’s incredibly easy to make and the perfect squash for Thanksgiving, fall dinners, or any weeknight meal!
- Air fryer butternut squash results in tender, succulent squash with a caramelized exterior. Made using maple syrup and cinnamon, it air fries to perfection in about 30 minutes.
- This butternut squash curry is thick, creamy, vegan, wholesome, and full of warming Indian spices - cozy and comforting fall dinner!
- This mashed butternut squash is a delicious side dish for Thanksgiving and holiday dinners.
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Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
Emily
Wondering if I can use frozen butternut squash for this recipe? It looks very good!
Pat Lange
This is my new go-to holiday side dish! First time I served this, a friend politely said, “No thank you. I don’t care for squash.” His wife (who had just taken her first bite) replied, “Oh, I think you might want to give this a try…it’s delicious!” Well, he ended up having three helpings and I think he wanted to scrape the baking dish! The only thing different I do is double the recipe and bake in a 9x11 baking dish. I’m typically serving 8-12 people. Other than that, I totally follow the recipe as written. Leftovers refrigerate and freeze nicely.