Butternut Squash Casserole

This Butternut Squash Casserole recipe is a 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.

Butternut Squash Casserole As a Side Dish

Making this Butternut Squash Casserole as a side dish? You will love it I promise? Everyone usually goes for sweet potato casserole which isn’t a bad thing! I actually love anything and everything sweet potatoes. But swapping sweet potatoes with butternut squash will be a great substitute for a change and to mix things up a bit.

Even though this Butternut Squash Casserole will be a great side dish for your dinner table this Thanksgiving holiday, you can make this all year! My kids love this as a side with some steak or grilled chicken breast and some veggies. There just something about the fall flavors in this dish that makes it perfect with any protein you decide to have it with.

So, let me ask you something! Do you usually Thanksgivingiving dinner? I have been lucky the past few years we all just go to my sister in laws house and I don’t actually get to prepare any turkey! YESSSSSS! But I will be making this Butternut Squash Casserole dish along with a few other recipes I tested out recently.

I would love to see you make this and share your creation with me! Tag me using my hashtag #healthyfitnessmeals on Instagram and let me know if you added anything else to this. You guys can get so creative and actually give me great ideas for future recipes!

Pin this Casserole recipe on Pinterest and share it with your friends and family on Facebook!

Here are a few other recipes I made recently. Check them out:

• Chocolate Chip Pumpkin Bread Recipe
• No-Bake Paleo Pumpkin Chocolate Truffles
• Shrimp Cauliflower Fried Rice

How to make this Butternut Squash Casserole:

Butternut Squash Casserole

Healthy and easy butternut squash casserole topped with a delicious pecan crust.

4.84 from 6 votes

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Course: Side Dish

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6

Calories: 370kcal

Author: Rena

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 9x13 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: 370kcal | Carbohydrates: 36g | Protein: 5g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 82mg | Sodium: 87mg | Potassium: 127mg | Fiber: 2g | Sugar: 21g | Vitamin A: 355IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 1.1mg

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