Sweet Butternut Squash Casserole

orange butternut squash casserole along with a black spoon in a white baking dish.

Sweet Butternut Squash Casserole

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.

Course Dinner

Cuisine American

Keyword butternut squash casserole

Prep Time 20

Cook Time 1 40

Resting time 30

Total Time 2 30

Servings Servings

Calories 280kcal

Author Maria Doss

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.

Video

Notes

Make it healthy by replacing brown sugar with maple syrup and using coconut oil instead of butter.

Make it dairy-free by using melted coconut instead of butter.

Use approximately 2½ pounds of butternut squash, which can be one large squash or two smaller ones.

Nutrition