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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 370kcal
Author Rena


  • 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


  • 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!


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.


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