Butternut squash casserole

Butternut Squash Casserole

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

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 370 kcal


  • 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


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


  1. Preheat the oven to 375F. 

  2. Place the squash in a roasting tin, cut-sides up. Drizzle with olive oil and turn it cut side down into the roasting tin.

  3. Roast for 45-50 minutes, or until fork tender. Once roasted, allow it to cool, then scoop all the flesh out into a bowl.

  4. Add in eggs, butter, coconut sugar, vanilla, salt, nutmeg, and cinnamon. Whisk with a hand mixer until well combined and fluffy.

  5. Spray a 9x13 baking dish with cooking spray and add in the butternut squash mixture, layering it evenly with a spatula. 

  6. In a mixing bowl add all topping ingredients, except pecans. Toss with a fork until moist crumbs form, then stir in the pecans.

  7. Layer the topping evenly over the butternut squash mixture, then bake for about 45 minutes, or until golden brown and set in the center.

  8. Enjoy it warm or cold!

Nutrition Facts
Butternut Squash Casserole
Amount Per Serving
Calories 370 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 6g 30%
Cholesterol 82mg 27%
Sodium 87mg 4%
Potassium 127mg 4%
Total Carbohydrates 36g 12%
Dietary Fiber 2g 8%
Sugars 21g
Protein 5g 10%
Vitamin A 7.1%
Vitamin C 0.2%
Calcium 3.1%
Iron 6.2%
* Percent Daily Values are based on a 2000 calorie diet.