Butternut squash casserole with pecans is the perfect holiday side dish. With roasted pecans, brown sugar, and sweet squash, this thanksgiving side is quick and simple. Wow your guests with this gluten-free holiday recipe.
If your kids are anything like mine, then you know how difficult it can be to introduce new vegetables. When I first started cooking with butternut squash, my kids were a bit leery. The selling point on this squash is the flavor is very similar to pumpkin, especially when combined with spices.
Butternut squash is packed with nutrients and can be served sweet or savory. We often enjoy my Slow Cooker Butternut Squash Soup with Apple and Butternut Squash & Sausage Pasta. I am beyond excited to add this Butternut Squash Casserole to the mix.
This casserole dish is one of those recipes that you can’t wait to serve to your friends and family. It is an essential recipe for any holiday event or a tasty side dish for an everyday meal. Every holiday you’ll see either this recipe or Sweet Potato Crunch on the table. They are favorites!
This is also a great recipe for your kids to create. As a Registered Dietitian, I love seeing kids become more comfortable in the kitchen. They are always more likely to try a recipe if they make it.
Get started by gathering the equipment, casserole ingredients and topping ingredients. Then, follow the step-by-step instructions.
Equipment:
- 9 x 13 baking pan
- medium-sized bowl
- stir spoon
- measuring spoons
- measuring cups
- small bowl
Ingredients:
- 1 medium butternut squash, cooked
- 1/2 cup 2% milk
- 2 eggs whisked
- 1/3 cup brown sugar
- 1/4 cup butter softened
- 2 tsp. pumpkin pie spice
- 1 tsp. vanilla
- 1/2 tsp. salt
Topping Ingredients:
- 2 tbsp. butter softened
- 1/2 cup crushed walnuts or pecans
- 1/4 cup brown sugar
How to Make
1. Preheat the oven.
Preheat your oven to 350 degrees Fahrenheit.
2. Combine the ingredients.
In a large bowl, combine the casserole ingredients:
- mashed butternut squash
- milk
- eggs
- sugar
- butter
- pumpkin pie spice
- vanilla
- salt
Stir together until well combined.
Click to learn How To Microwave Butternut Squash. You will be blown away how simple and quick it is to cook butternut squash in the microwave.
Pour the stirred casserole ingredients into a baking dish.
PRO TIP: An oven-safe 9×13 inch casserole pan works great for this recipe. You could also use a pie dish.
Set the casserole dish to the side.
3. Mix the topping.
In a small bowl, combine:
- butter
- walnuts
- sugar
FUN FACT: Swap the walnuts for pecans or do a combination of both. The pecans and walnuts will get roasted during cooking, which adds a delicious crunch.
Crumble together until well blended.
MIX IT UP: Keep this crumb topping in mind for other recipes. It makes a great topping for banana bread, roasted sweet potatoes and fruit cobblers.
Then, sprinkle the crumb topping over the top of the casserole.
4. Bake.
Bake for 25-30 minutes or until the top is browned and the squash mixture is set. Serve hot.
FAQs
It can. You could make this recipe a day ahead of the event. Simply mix together the casserole ingredients and pour into the dish. Cover the dish and refrigerate until the next day. On the day of the event, prep the crumb topping then sprinkle on the casserole and bake.
Butternut squash is a winter squash variety that can be roasted, microwaved or slow cooked.
This recipe pairs well with roasted chicken, turkey, pork or beef. Serve any other side dish with this casserole too for a complete meal.
More Holiday Side Dish Recipes:
- Cheesy Garlic Mashed Potatoes
- Crockpot Green Bean Casserole
- The Best Baked Brussels sprouts
- Classic Stuffing Recipe
- Orange Cranberry Sauce
- Sweet Potato Crunch
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Butternut Squash Casserole
Equipment
- medium-sized bowl
Ingredients
- 1 medium butternut squash, cooked
- 1/2 cup 2% milk
- 2 large eggs, whisked
- 1/3 cup brown sugar
- 1/4 cup butter, softened
- 2 tsp. pumpkin pie spice ✅
- 1 tsp. vanilla ✅
- 1/2 tsp. salt
Topping
- 2 tbsp. butter, softened
- 1/2 cup crushed walnuts or pecans ✅
- 1/4 cup brown sugar
Instructions
- Preheat the oven. Preheat your oven to 350 degrees.
- Combine the ingredients. In a large bowl, combine mashed butternut squash, milk, eggs, sugar, butter, pumpkin pie spice, vanilla, and salt. Stir well. Pour into an oven-safe 9×13 inch dish or pan, and set aside.1 medium butternut squash, cooked, 1/2 cup 2% milk, 2 large eggs, whisked, 1/3 cup brown sugar, 1/4 cup butter, softened, 2 tsp. pumpkin pie spice, 1 tsp. vanilla, 1/2 tsp. salt
- Mix the topping. In a small bowl, combine butter, pecans, and sugar until well blended. Sprinkle pecan mixture over casserole.2 tbsp. butter, softened, 1/2 cup crushed walnuts or pecans, 1/4 cup brown sugar
- ⭐️Bake. Bake for 25-30 minutes or until the top is browned and the squash mixture is set. Serve hot.
Notes
Nutrition
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Regan says
This is similar to a recipe my family makes but this one uses healthier ingredients. Great flavor!
Donna Wulf says
In equipment list, it calls for 9 x 13 pan
Text in body of recipe calls for 9×9?
I used coconut sugar to reduce calories.
Jodi Danen, RDN says
Thanks for pointing this out Donna! I updated the post so they are the same.
Jan says
Help. I already baked my butternut squash in the oven. Can I now make the casserole and cook it in the microwave. If so, how long? Thanks
Jodi Danen, RDN says
Hi Jan, I have to be honest and say I’ve never tried this one in the microwave before. I’m sure it’s possible.
If it were me, I’d blend it all besides the nuts and microwave for 5-10 minutes stirring occasionally. I’d roast the nuts on the stovetop to get them crunchy then stir them into the baked casserole at the end.