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This easy Butternut Squash Casserole is creamy, lightly sweet, and topped with a buttery pecan crumble. It is a delicious alternative to sweet potato casserole and makes a comforting side dish for Thanksgiving, Christmas, or any fall dinner.
Butternut squash was not something I grew up eating. After moving to the United States, I remember my grandmother making a butternut squash casserole for Thanksgiving, and I loved it from the first bite.
This version is inspired by that dish, with warm cinnamon and nutmeg and a crunchy pecan topping. My kids enjoy it too, so it has become one of those recipes I look forward to making during the holidays.
Love butternut squash? Then you may also like my oven-roasted butternut squash or my hasselback butternut squash recipe.
Recipe Overview
Ingredients you will need
Below is a list of ingredients you will need. Full measurements are listed further down below in the recipe card.
- Butternut squash: You will need about four cups of cooked, mashed squash. Choose one large squash that feels heavy and has firm, unblemished skin.
- Coconut sugar: Sweetens the filling and topping. Brown sugar or regular granulated sugar will also work.
- Eggs: Help the casserole set and give the filling a lighter, fluffier texture.
- Butter: Adds richness to both the filling and pecan topping. Melt it, then let it cool slightly before mixing it with the eggs.
- Cinnamon and nutmeg: Give the casserole its warm fall flavor.
- Vanilla: Adds a subtle sweetness and balances the squash.
- Oat flour: Forms the base of the crumbly topping. You can use all-purpose flour or a gluten-free flour blend.
- Pecans: Add crunch and a toasted, nutty flavor. Walnuts are the best substitute.
How to make Butternut Squash Casserole
Roast the squash: Cut the butternut squash in half and remove the seeds. Brush the cut sides with olive oil and place them cut-side down on a baking sheet. Roast at 375°F for 45-50 minutes, or until very tender.
Prepare the filling: Allow the squash to cool enough to handle, then scoop out the flesh. Measure four cups and place them in a large bowl. Add the eggs, melted butter, coconut sugar, vanilla, cinnamon, nutmeg, and salt. Beat until smooth and fluffy.
Fill the baking dish: Lightly grease a 9-by-13-inch baking dish. Spread the squash mixture evenly inside.
Make the topping: Combine the melted butter, coconut sugar, oat flour, and salt. Mix with a fork until crumbly, then stir in the chopped pecans.
Bake: Sprinkle the topping over the squash. Bake at 375°F for about 40 to 45 minutes, until the center is set and the topping is golden.
Recipe tips
- Measure the cooked squash. Squashes vary considerably in size, so “four cups mashed” is more reliable than “one large squash.”
- Roast the squash cut-side down to help it cook evenly and retain moisture.
- Let the melted butter cool slightly so it doesn’t start cooking the eggs.
- Drain off any excess liquid before mixing the filling if your squash seems watery.
- Keep the casserole on the middle oven rack to prevent the pecans from burning.
- Allow it to rest for 10 minutes before serving so the filling can finish setting.
- If the topping browns too quickly, loosely cover the dish with foil.
Making Ahead
Roast the squash and prepare the filling up to two days ahead. Spread it in the baking dish, cover, and refrigerate. Prepare the pecan topping separately and keep it refrigerated in an airtight container.
When ready to serve, add the topping and bake as directed. A cold casserole may need an additional 5 to 10 minutes in the oven.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to four days.
Reheat individual portions in the microwave for 60-90 seconds. To reheat a larger amount, cover loosely with foil and bake at 350°F for 15 to 20 minutes. Remove the foil for the final few minutes to help the topping crisp again.
Can you freeze butternut squash casserole?
Yes. For the best texture, freeze the squash filling without the pecan topping. Cover it tightly and freeze for up to two months. Thaw it overnight in the refrigerator, add the freshly prepared topping, and bake as directed.
You can also freeze cooked leftovers, but the topping may be softer after thawing.
Frequently Asked Question
Either way you place the half squash, whether it is upwards or downwards, it will cook eventually. We do recommend placing the butternut squash cut-side down with a bit of water on the sheet pan. This will help the cooking process to be much faster.
No. Since you roast the squash in halves, you can scoop the soft flesh away from the skin after cooking.
Use about four cups of cooked, mashed butternut squash. Adding this measurement to the recipe card will make the recipe much more consistent.
Yes, but cook and drain it well before measuring. Frozen squash can contain extra water, which may make the casserole loose.
Yes. Use about four cups of cooked, mashed sweet potatoes, usually three to four medium sweet potatoes.
You can leave out the eggs, but the filling will be softer and will not set as firmly. For a vegan version, omit the eggs and replace the butter with vegan butter or coconut oil.
I would not use coconut flour in equal amounts because it absorbs much more moisture. All-purpose flour, whole-wheat flour, almond flour, or a gluten-free flour blend would be easier substitutes.
More Butternut Squash Recipes
- Oven Roasted Butternut Squash
- Butternut Squash Soup
- Butternut Squash Mushroom Risotto
- Butternut Squash Salad
- Honey Roasted Butternut Squash
- Maple-Roasted Butternut Squash
What To Serve with Butternut Squash casserole
- Mustard Maple Glazed Roasted Turkey
- Beef Pot Roast
- Oven-Roasted Turkey Breast
- Lemon Garlic Oven Roasted Whole Chicken
- Garlic Beef Tenderloin Roast
- Garlic Herb Turkey Roast
Thanks for stopping by and trying a recipe of mine. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing your thoughts.
Butternut Squash Casserole With Pecan Topping
Video
Ingredients
- 1 Large Butternut Squash, approximately 3½ to 4 pounds, yielding 4 cups cooked and mashed squash, cut into halves lengthways, seeds removed
- 1 tablespoon Olive Oil
- 2 Large Eggs
- 1/2 Cup Coconut Sugar, or brown sugar
- 1/2 teaspoon Vanilla Extract
- 2 tablespoons Unsalted Butter, melted
- 1/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Cinnamon
- Pinch of Salt
Topping:
- 2 tablespoons Unsalted Butter, melted
- 2/3 Cup Coconut Sugar
- 1/2 Cup Oat Flour, or any other flour
- 1 Cup Pecans, roughly chopped
- Pinch of Salt
Instructions
- Preheat the oven to 375 F.
- Place the 1 Large Butternut Squash in a sheet pan, cut-side up. Drizzle with 1 tablespoon Olive Oil, then turn it cut-side down in the sheet pan.
- Roast for 45-50 minutes or until fork-tender. Once roasted, let it cool, then scoop all the flesh into a bowl.
- Add in 2 Large Eggs, 2 tablespoons Unsalted Butter, 1/2 Cup Coconut Sugar, 1/2 teaspoon Vanilla Extract, Pinch of Salt, 1/4 teaspoon Ground Nutmeg , and 1/2 teaspoon Cinnamon. Whisk with a hand mixer until well combined and fluffy.
- Spray a 9×13 baking dish with cooking spray and add the butternut squash mixture, layering it evenly with a spatula.
- In a mixing bowl, add all topping ingredients (2/3 Cup Coconut Sugar , 2 tablespoons Unsalted Butter, 1/2 Cup Oat Flour, and a Pinch of Salt ) except pecans. Toss with a fork until the crumbs are moist, then stir in the 1 Cup Pecans.
- Layer the topping evenly over the butternut squash mixture, then bake for about 45 minutes, or until golden brown and set in the center.
- Enjoy it warm or cold!
Notes
- Serving size: ¾ cup, or approximately 1/8 of the casserole
- Use four cups of cooked and mashed butternut squash.
- Brown sugar may replace the coconut sugar.
- Replace the pecans with walnuts or omit them for a nut-free version.
- Keep the topping separate if preparing the casserole ahead.
- Cover loosely with foil if the pecans brown too quickly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How many sweet potatoes do you use instead of the butternut squash?
Hi, I would say about 3-4 medium sweet potatoes depending on the size. You need about 4 cups of mashed potatoes.
Can you use regular sugar instead of coconut?
yes you can
This recipe was a big hit with everyone at Thanksgiving!! Spices are perfect, easy to make and healthy. it will be my go to special dish for many occasions. Thanks for posting!!
Thank you, Nancy. Glad you loved it
Can this be frozen and then reheated?
Yes you can. Thaw in the fridge the night before
Is there an egg substitute you can recommend? I want to have it vegan friendly
Hi Donna, for this particular recipe you can skip the eggs and it should be just fine.
Can you brown sugar instead of
Palm?
Hi Jen,
yes, you can.
Can oat flour be substituted with coconut flour?
Hi Lesly
Yes, Or you can use almond flour