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A dish of butternut squash casserole topped with pecan crumble.
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4.86 from 7 votes

Butternut Squash Casserole With Pecan Topping

Creamy butternut squash flavored with cinnamon, nutmeg, and vanilla, then baked with a buttery pecan crumble. This easy butternut squash casserole is a comforting holiday side dish and a delicious alternative to sweet potato casserole.
Prep Time15 minutes
Cook Time45 minutes
Roasting and Cooling Time1 hour
Total Time2 hours
Course: Side Dish
Cuisine: American
Diet: Low Fat
Skill Level: Intermediate
Servings: 6
Author: Rena Awada

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.
    Seasoning butternut squash to be roasted.
  • Roast for 45-50 minutes or until fork-tender. Once roasted, let it cool, then scoop all the flesh into a bowl.
    roasted butternut squash halves on a sheet pan.
  • 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.
    squash, egg, sugar, added to a blue bow.
  • Spray a 9x13 baking dish with cooking spray and add the butternut squash mixture, layering it evenly with a spatula. 
    Butternut squash puree base added to a baking dish and spread out 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.
    pecans are added over the flour base for the casserole topping.
  • Layer the topping evenly over the butternut squash mixture, then bake for about 45 minutes, or until golden brown and set in the center.
    Pecan and flour topping are added over the squash base in a dish.
  • Enjoy it warm or cold!
    a spoonful of butternut squash in a dish.

Video

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

Serving: 0.75cup | Calories: 425kcal | Carbohydrates: 51g | Protein: 6g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 93mg | Potassium: 572mg | Fiber: 5g | Sugar: 24g | Vitamin A: 13621IU | Vitamin C: 26mg | Calcium: 91mg | Iron: 2mg