Sweet Butternut Squash Casserole features a creamy 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.
This Butternut Squash Casserole is a must have Thanksgiving veggie side dish! It’s one of our all-time favorite holiday casseroles — cozy, comforting, and absolutely packed with flavor.
If you’re looking to switch things up from the classic sweet potato casserole, this is a perfect alternative. The butternut squash, combined with brown sugar and butter, bakes into a light, almost soufflé-like texture that’s incredibly satisfying. Think of it as a fall-inspired twist on our beloved sweet potato soufflé — just as delicious, with a unique flavor all its own.
Jump to:
How to cook butternut squash for a casserole?
Butternut squash is surprisingly easy to prepare and makes a delicious base for casseroles and cozy fall recipes. To turn it into a smooth, mashable purée, there are two main methods: roasting or boiling.
Boiling or steaming is quicker, but it often results in a more watery texture and a milder flavor. On the other hand, roasting brings out the natural sweetness of the yellow winter squash by caramelizing the edges — giving it a richer, deeper flavor without adding any extra moisture.
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. 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!
Can Butternut Squash Casserole be made ahead?
Yes! This makes a perfect holiday casserole you can prep ahead of time.
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.
Sweet Butternut Squash Casserole
Equipment
Ingredients
- 2 to 3 lbs Butternut squash (1 large or 2 small)
- ½ cup packed light brown sugar
- 4 tablespoons melted unsalted butter
- 2 eggs lightly beaten
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ to ½ teaspoon ground black pepper
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
- Preheat oven to 350°F. Line a baking sheet with parchment paper and grease a 8x8 square baking dish.
- Cut butternut squash in half lengthwise and scoop out the seeds. Place it cut side down on the prepared baking sheet and bake 1 hour or until very tender.
- Cool and 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.
- Spread the mixture into the greased square baking dish.
- Sprinkle the topping evenly and bake at 350°F for 35 to 45 minutes, or the topping looks deep brown. To make topping, stir all topping ingredients in a small bowl until combined.
- 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 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.
Want To Save This Recipe?
Enter your email below, and we’ll send the link straight to your inbox. Plus, you'll get more creative recipe ideas every Sunday!
To make pecan topping, mix chopped toasted pecans, melted butter, brown sugar, salt and cumin powder in a small bowl.
How to store and reheat?
Store leftover butter nut 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.
Recipe tips
- 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.
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.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Kitchen at Hoskins on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Emily
Wondering if I can use frozen butternut squash for this recipe? It looks very good!