Butternut squash casserole is the side dish that quietly steals the show at every holiday table.
This version takes tender roasted squash, blends it into a lightly sweet custard base, and finishes it with a buttery pecan streusel that turns golden and crisp in the oven.
It comes together with pantry staples and a couple of hours of mostly hands off time, which makes it an easy addition to a busy Thanksgiving or Christmas menu.
If you have made squash casserole before, this butternut version has an even creamier texture thanks to the natural sweetness of the squash itself.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 10 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Butternut Squash Casserole Recipe
This casserole hits that sweet spot between a vegetable side and a dessert, which makes it a crowd pleaser even for people who think they do not like squash.
It can be made ahead of time, so it is one less thing to worry about on the day of a big dinner.
- Naturally sweet flavor from roasted butternut squash, no need to load it with sugar
- Crunchy, buttery pecan streusel topping that contrasts the creamy base
- Simple ingredient list using mostly pantry staples
- Can be assembled a day ahead and baked when needed
- Pairs well with almost any holiday main dish
It also happens to be a great alternative if you are already serving sweet potato casserole and want to give your table a little variety.
Ingredients
You will need two simple components for this recipe, the creamy squash base and the crunchy pecan streusel that goes on top.
Here is everything to gather before you start.
- 3 pounds butternut squash, roasted and mashed (about 4 cups)
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1/3 cup whole milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup all purpose flour, for the streusel
- 1/2 cup packed brown sugar, for the streusel
- 1/3 cup unsalted butter, melted, for the streusel
- 1 cup chopped pecans, for the streusel
- 1/2 teaspoon ground cinnamon, for the streusel
- Pinch of salt, for the streusel
For a savory twist you might also enjoy the ingredient list in my savory sweet potato casserole, which uses herbs and cheese instead of a sweet streusel.
Kitchen Equipment Needed
Nothing fancy is required here, just a few basic tools you likely already have in your kitchen.
- Rimmed baking sheet, for roasting the squash
- 9×13 inch ceramic baking dish
- Large mixing bowl
- Potato masher or hand mixer
- Hand mixer, optional for a smoother base
- Medium mixing bowl, for the streusel
- Silicone spatula
- Measuring cups and spoons
If you find yourself making casseroles often, the same dish works beautifully for my cheesy au gratin potatoes too.
Recommended Products for This Recipe
These are a few products I personally reach for when I make this casserole, and I think they genuinely make the process easier and the results better.
1. Fisher Chopped Pecans
Pre chopped pecans save time and bake up evenly in the streusel, which means no giant chunks that burn before the rest of the topping is golden.
They also stay fresh longer when kept in the freezer, so you always have some on hand for holiday baking.
2. Emile Henry Ceramic Baking Dish
A heavy ceramic dish holds heat evenly, so the squash base sets properly without any cold spots in the middle.
It also goes straight from the oven to the table, which is one less dish to wash on a busy holiday.
3. Cuisinart Hand Mixer
A hand mixer whips the roasted squash into a silky, lump free base in under a minute.
It is also handy for dozens of other recipes, so it earns its spot in your kitchen year round.
4. OXO Good Grips Potato Masher
If you prefer a more rustic texture instead of a fully smooth base, a sturdy masher gets the job done quickly with minimal effort.
The comfortable handle also makes mashing hot squash much easier on your hands.
You might also enjoy: Sweet Potato Casserole with Marshmallows
Step-by-Step Instructions: How to Make Butternut Squash Casserole
1. Roast the Squash
- Preheat your oven to 400 degrees Fahrenheit.
- Line a rimmed baking sheet with parchment paper or foil.
- Cut the butternut squash in half lengthwise and scoop out the seeds with a spoon.
- Place both halves cut side down on the prepared baking sheet.
- Roast for 40 to 50 minutes, until a fork slides easily into the thickest part of the flesh.
- Remove from the oven and let the squash cool for about 10 minutes, until it is safe to handle.
2. Mash the Squash
- Scoop the roasted flesh out of the skin and into a large mixing bowl, discarding the skins.
- Mash the squash with a potato masher until mostly smooth, or use a hand mixer for a silkier texture.
- Measure out about 4 cups of mashed squash. If you have extra, save it for another use like soup.
3. Mix the Casserole Base
- Reduce the oven temperature to 350 degrees Fahrenheit.
- To the mashed squash, add the granulated sugar, brown sugar, melted butter, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt.
- Mix everything together with the hand mixer or a sturdy spoon until fully combined and smooth.
- Taste the mixture and adjust the sweetness slightly if you prefer it sweeter, keeping in mind the streusel adds more sugar on top.
4. Assemble the Casserole
- Grease your 9×13 inch baking dish lightly with butter or nonstick spray.
- Pour the squash mixture into the prepared dish and spread it into an even layer with a silicone spatula.
5. Make the Pecan Streusel Topping
- In a medium mixing bowl, combine the flour, brown sugar, cinnamon, and a pinch of salt for the streusel.
- Pour in the melted butter and stir until the mixture turns into coarse, damp crumbs.
- Fold in the chopped pecans until they are evenly distributed throughout the streusel.
6. Add the Topping and Bake
- Sprinkle the pecan streusel evenly over the top of the squash mixture in the baking dish.
- Place the dish in the oven and bake for 35 to 40 minutes, until the topping is golden brown and the center is set.
- If the topping browns too quickly, loosely tent the dish with foil for the remaining bake time.
7. Cool and Serve
- Remove the casserole from the oven and let it rest for 10 minutes before serving.
- Scoop into portions and serve warm alongside your favorite main dish.
For a similarly comforting side, I learned a lot about balancing sweetness and spice while developing my apple butternut squash soup.
Tips for The Best Butternut Squash Casserole
A few small details make a big difference in how this casserole turns out, from texture to flavor balance.
- Roast the squash cut side down for the most concentrated, caramelized flavor.
- Drain any excess liquid from the roasted squash before mashing, since watery squash can make the casserole runny.
- Weigh your squash if possible, since squash size varies and this affects how much liquid the mixture holds.
- Do not skip greasing the baking dish, since the sugars in the casserole can stick as it bakes.
- Let the casserole rest before serving so it has time to set and is easier to portion.
- A digital kitchen scale helps you measure squash accurately if you want consistent results every time.
The same low and slow approach to caramelizing vegetables is something I rely on heavily in my butternut squash chili as well.
Serving Suggestions
This casserole is versatile enough to fit into a holiday spread or a simple weeknight dinner.
It has a natural sweetness that pairs especially well with savory, herb forward mains.
- Serve alongside roasted turkey or a glazed holiday ham
- Pair with Brown Sugar Glazed Carrots for a sweeter side spread
- Add a scoop next to roasted chicken or pork tenderloin for a simple family dinner
- Top individual servings with a few extra toasted pecans for crunch
- Serve smaller portions as part of a larger Thanksgiving buffet
Variations of Butternut Squash Casserole
This recipe is easy to adapt depending on your taste preferences or what you have on hand.
- Swap the pecan streusel for a marshmallow topping, broiled until golden, for a sweeter finish
- Use a pumpkin pie spice blend instead of cinnamon and nutmeg for a warmer, spiced flavor
- Add a splash of orange juice and a little orange zest to the squash mixture for a citrus note
- Replace some of the sugar with maple syrup for a deeper, less refined sweetness
- Substitute acorn squash or a portion of sweet potato if you want to mix things up, similar to my baked acorn squash
Storage and Reheating
Leftovers keep well and reheat nicely, which makes this a great make ahead dish for busy weeks.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Reheat individual portions in the microwave in 30 second increments until warmed through
- To reheat the whole dish, cover with foil and warm in a 350 degree oven for 15 to 20 minutes
- Freeze baked and cooled casserole for up to 2 months in a freezer safe container
- Thaw overnight in the refrigerator before reheating for the best texture
- Store portions in glass meal prep containers to keep leftovers fresh and easy to reheat
If you like keeping make ahead sides on hand, this casserole freezes about as well as my mashed potato casserole.
Nutritional Facts
| Nutrition Facts (per serving) | |
|---|---|
| Calories | 290 kcal |
| Carbohydrates | 38g |
| Protein | 4g |
| Fat | 15g |
| Saturated Fat | 7g |
| Cholesterol | 60mg |
| Sodium | 220mg |
| Potassium | 480mg |
| Fiber | 4g |
| Sugar | 22g |
| Vitamin A | 15000 IU |
| Vitamin C | 20mg |
| Calcium | 80mg |
| Iron | 1.5mg |
These values are estimates only and will vary depending on the exact ingredients and brands used.
For a lighter comparison, see the nutrition breakdown in my corn casserole.
Health Benefits of Key Ingredients
Beyond being delicious, this casserole brings some genuine nutritional value to the table.
Butternut squash in particular is a nutrient dense vegetable that fits well into a balanced holiday plate.
- Butternut squash is rich in vitamin A, which supports eye health and immune function
- Squash also provides potassium, which helps support healthy blood pressure levels
- Eggs contribute protein and help give the casserole its structure
- Pecans offer heart healthy fats along with a satisfying crunch
- Cinnamon and nutmeg add flavor without relying on extra added sugar
Squash is also a star ingredient in my carrot souffle casserole, which leans on similar nutrient rich vegetables.
FAQs About Butternut Squash Casserole
1. Can I use frozen butternut squash instead of fresh?
Yes, frozen butternut squash works well in this recipe. Just make sure it is fully thawed and drained of excess liquid before mashing and mixing.
2. Can I make this casserole ahead of time?
Absolutely, you can assemble the squash base up to a day in advance and refrigerate it. Add the streusel topping just before baking so it stays crisp.
3. Why is my casserole watery?
This usually happens when the roasted squash still has excess moisture from roasting.
Let the squash drain briefly on paper towels or in a colander before mashing to remove extra liquid.
4. Can I make this recipe nut free?
Yes, simply omit the pecans from the streusel or replace them with rolled oats for added texture. The casserole will still have a nice crunchy topping.
5. Can I double this recipe for a larger crowd?
Yes, this recipe doubles easily in a larger baking dish or two separate 9×13 inch dishes.
You may need to add a few extra minutes to the bake time to fully set the center.
Another holiday side worth trying is my green bean casserole, which comes together just as easily.
Butternut Squash Casserole with Pecan Streusel
Ingredients
- 3 pounds butternut squash roasted and mashed (about 4 cups)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1/3 cup unsalted butter melted
- 2 large eggs
- 1/3 cup whole milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup all purpose flour
- 1/2 cup brown sugar packed
- 1/3 cup unsalted butter melted
- 1 cup chopped pecans
- 1/2 teaspoon ground cinnamon
- salt pinch
Equipment
- Rimmed baking sheet for roasting the squash
- 9×13-inch ceramic baking dish
- Large mixing bowl
- Potato masher or hand mixer
- Hand mixer optional, for a smoother base
- Medium mixing bowl for the streusel
- Silicone spatula
- Measuring cups and spoons
Method
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Cut the butternut squash in half lengthwise, scoop out the seeds, and place cut side down on the baking sheet. Roast for 40-50 minutes until fork-tender. Let cool for 10 minutes before handling.
- Scoop the roasted flesh from the skin into a large mixing bowl. Mash with a potato masher until mostly smooth, or use a hand mixer for a silkier texture. Measure out about 4 cups of mashed squash.
- Reduce oven temperature to 350°F. To the mashed squash, add granulated sugar, brown sugar, melted butter, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until fully combined and smooth. Taste and adjust sweetness if desired.
- Grease a 9×13 inch baking dish with butter or nonstick spray. Pour the squash mixture into the prepared dish and spread into an even layer with a silicone spatula.
- In a medium bowl, combine the flour, brown sugar, cinnamon, and a pinch of salt for the streusel. Pour in the melted butter and stir until coarse, damp crumbs form. Fold in the chopped pecans until evenly distributed.
- Sprinkle the pecan streusel evenly over the top of the squash mixture. Bake for 35-40 minutes until the topping is golden brown and the center is set. Tent with foil if the topping browns too quickly.
- Remove from the oven and let rest for 10 minutes before serving. Scoop into portions and serve warm alongside your favorite main dish.
Nutrition
Notes
- Roast the squash cut side down for the most concentrated, caramelized flavor.
- Drain any excess liquid from the roasted squash before mashing to prevent a runny casserole.
- Weigh your squash if possible, since squash size varies and affects the liquid content.
- Don’t skip greasing the baking dish, as the sugars can stick as it bakes.
- Let the casserole rest before serving so it has time to set and is easier to portion.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze baked and cooled casserole for up to 2 months in a freezer-safe container.
- For a nut-free version, omit the pecans or replace them with rolled oats for crunch.
- To reheat the whole dish, cover with foil and warm in a 350°F oven for 15-20 minutes.
- Add a splash of orange juice and zest to the squash mixture for a citrus note.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This butternut squash casserole is proof that a simple vegetable side can hold its own next to the big holiday centerpieces.
The creamy squash base and crunchy pecan streusel make it hard to stop at just one serving.
I hope this becomes a regular on your table, whether it is for a big holiday or just a cozy Sunday dinner.
If you give this recipe a try, I would love to hear how it turned out. Leave a comment below or share a photo, it always makes my day to see your kitchen creations.
Recommended:
- Cornbread Stuffing Recipe
- Sausage and Apple Stuffing Recipe
- Slow Cooker Butternut Squash Quinoa Chili
- Thanksgiving Recipes
- Winter Casserole Recipes
