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This Butternut Squash Casserole recipe is the perfect side dish for your dinner table over the holiday season topped with delicious toasty pecan crust. Use butternut squash over sweet potatoes for a change and you surely won’t regret this move. Easy to make and packed with flavor.

side shot of Butternut squash casserole in a white dish topped with sugar pecan and a wooden spoon in dish
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Making this Butternut Squash Casserole as a side dish? If you need a change from using sweet potatoes, try butternut squash instead! This recipe is made with healthier alternatives like coconut sugar and warm and comforting fall spices like nutmeg and cinnamon. The pureed squash is then topped with a mixture of butter, coconut sugar, pecans, and oat flour. Squash is a great substitute for sweet potatoes with the same great flavors but less sugar. If you do like sweet potatoes instead or want to make both then check out this Sweet Potato Casserole recipe.

Why you should make this recipe

  • So Delicious and easy to make: No fuss or hassle making this recipe. It is straightforward and packed with flavor.
  • Hearty and filling: This dish is not only nutritious because butternut squash is so nutritious, it is also filling and hit the spot.
  • Perfect side dish: This casserole dish will serve as a perfect side dish to any of the main dishes on your dinner table. You can’t go wrong with this recipe.
close up dish with squash casserole with wooden spoon taking a portion from dish

Ingredients you will need

  • Butternut Squash: There are different types of squash you can use to make this recipe but we recommend using this one from our post on How To Cut Butternut Squash.
  • Olive Oil: you may use coconut oil or avocado oil
  • Large Eggs: keep the eggs at room temperature if possible.
  • Coconut Sugar: swap this with brown sugar if you like so you don’t have to make a trip to the store.
  • Vanilla Extract: necessary since we are using eggs
  • Unsalted Butter melted: recommended but you could swap it with coconut oil.
  • Seasonings: Ground Nutmeg, Cinnamon, Pinch of Salt

What you will need for the TOPPING

  • Unsalted Butter melted
  • Coconut Sugar: you may swap this with brown sugar
  • Oat Flour: or any other flour of your choice
  • Pecans roughly chopped: pecans are best for this recipe, but if you aren’t a fan, use any other nuts you have on hand like walnuts, cashews, pistachios, or almonds.
  • Pinch of Salt
top view Butternut squash casserole with hand holding the white dish

How to make this recipe

  • Preheat the oven to 375F.
  • Roast the squash: Place the squash in a roasting tin, sides up. Drizzle with olive oil and turn it cut side down into the roasting tin. Roast for 45-50 minutes, or until fork tender. Once roasted, allow it to cool, then scoop all the flesh out into a bowl.
  • Make the pureed squash base: Add in eggs, butter, coconut sugar, vanilla, salt, nutmeg, and cinnamon. Whisk with a hand mixer until well combined and fluffy.
  • Place the squash base in pan: Spray a 9×13 baking dish with cooking spray and add in the butternut squash mixture, layering it evenly with a spatula.
  • Make the top layer: In a mixing bowl add all topping ingredients, except pecans. Toss with a fork until moist crumbs form, then stir in the pecans.
  • Layer the topping: Place 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!
side shot of a white dish with Butternut squash  topped with a layer of sugar pecan with wooden spoon in dish

Recipe notes, Tips, and Substitutes

  • You may swap the butternut squash with sweet potatoes or acorn squash if preferred,
  • Use brown sugar in place of coconut sugar.
  • Any other nuts will work in place of the pecans. Walnuts will work great.
  • Be Careful not to burn the top layer. So we recommend you place the dish in the middle rack.
  • Make ahead: you can make the base a day ahead, Place in the dish, cover, and store in the fridge for the next day until you are ready to bake and you just need to make the top layer real quick.
  • If you do not have coconut oil its ok, Use any other neutral oil or butter. Sometimes butter is good for you in moderation. Plus it’s the holidays!
top view of Butternut squash casserole in a white dish with portion taken off on top right

How to Reheat and store

  • To Store: You may keep the leftover baked squash casserole in the dish you baked it in, cover it, and store it in the fridge for up to 5 days. Alternatively, store leftovers in a sealed container and store in the fridge.
  • Reheating: There are 2 ways to reheat this squash casserole. If you store it in the dish, preheat the oven to 350F and place the dish back in the oven to reheat uncovered for 10-15 minutes. If you store it in a container, you can reheat it in the microwave for 1-2 minutes.
side shot of Butternut squash casserole in white dish with wooden spoon in dish

More Butternut Squash Recipes

What To Serve with this Butternut Squash casserole

wooden spoon getting a spoonful of baked Butternut squash from dish

Frequently Asked Question

Should butternut squash be peeled before roasting?

It depends on what you are making. Sometimes if you just need to scoop the flesh out of the squash to make a soup, you do not need to peel it. Peeling is recommended if you are making a recipe involving making a side dish of butternut squash.

Should butternut squash be cooked face up or face down?

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 face down with a bit of water on the sheet pan. This will help the cooking process to be much faster.

Can you overcook butternut squash?

Yes. You can certainly overcook your butternut squash if you cook it too much. But depending on the recipe you are making, it may not be a bad thing. If you are making soup or any other recipe similar to that like Risotto, then it is ok for you to “overcook” and it gets mushy. Otherwise, you don’t want mushy squash when making other squash recipes.

top view of a spoon in Butternut squash casserole dish

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4.86 from 7 votes

Butternut Squash Casserole

By: Rena
Servings: 6
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
side shot of Butternut squash casserole in a white dish topped with sugar pecan and a wooden spoon in dish
Healthy and easy butternut squash casserole topped with a delicious pecan crust. Easy to make and perfect side dish.

Ingredients

  • 1 Large Butternut Squash, cut into halves lengthways, seeds removed
  • 1 Tbsp Olive Oil
  • 2 Large Eggs
  • 1/2 Cup Coconut Sugar
  • 1/2 Tsp Vanilla Extract
  • 2 Tbsp Unsalted Butter, melted
  • 1/4 Tsp Ground Nutmeg
  • 1/2 Tsp Cinnamon
  • Pinch of Salt

Topping:

  • 2 Tbsp Unsalted Butter, melted
  • 2/3 Cup Coconut Sugar
  • 1/2 Cup Oat Flour
  • 1 Cup Pecans, roughly chopped
  • Pinch of Salt

Instructions

  • Preheat the oven to 375F.
  • Place the squash in a roasting tin, cut-sides up. Drizzle with olive oil and turn it cut side down into the roasting tin.
  • Roast for 45-50 minutes, or until fork tender. Once roasted, allow it to cool, then scoop all the flesh out into a bowl.
  • Add in eggs, butter, coconut sugar, vanilla, salt, nutmeg, and cinnamon. Whisk with a hand mixer until well combined and fluffy.
  • Spray a 9×13 baking dish with cooking spray and add in the butternut squash mixture, layering it evenly with a spatula.
  • In a mixing bowl add all topping ingredients, except pecans. Toss with a fork until moist crumbs form, then stir in the 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

Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 370kcalCarbohydrates: 36gProtein: 5gFat: 24gSaturated Fat: 6gCholesterol: 82mgSodium: 87mgPotassium: 127mgFiber: 2gSugar: 21gVitamin A: 355IUVitamin C: 0.2mgCalcium: 31mgIron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!
wooden spoon in butternut squash casserole in white dish

About Rena Awada

Hi, I’m Rena! Welcome to my blog. I am here to help you prepare delicious, light, fresh meals that your whole family will love!

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4.86 from 7 votes (4 ratings without comment)

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12 Comments

  1. 5 stars
    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!!