Butternut Squash Casserole With Pecans

A holiday side dish that’s sure to impress is our Butternut Squash Casserole with pecans. Featuring a delicious combination of roasted pecans, brown sugar, and sweet squash, this Thanksgiving side is both easy and quick to prepare.

Butternut squash, known for its rich nutrient content, can be enjoyed in both sweet and savory preparations. You might also enjoy dishes like Slow Cooker Butternut Squash Soup with Apple and Butternut Squash & Sausage Pasta.

This squash casserole is one of those recipes that you eagerly anticipate sharing with your friends and family. It’s a must-have for any holiday gathering and a delectable side dish for your everyday meals. During every holiday, you can count on finding either this recipe or Sweet Potato Crunch gracing the table. They’re both beloved classics!

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

To easily cook your squash check out simple instructions: How To Microwave Butternut Squash. 

How to Make This Squash Casserole Recipe

Preheat your oven to 350 degrees Fahrenheit. 

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.

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.

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.

Bake for 25-30 minutes or until the top is browned and the squash mixture is set. Serve hot.

Tips and Tricks

• Selecting Butternut Squash: When choosing butternut squash, look for one that feels heavy for its size and has a firm, unblemished skin. This indicates ripeness and freshness.
• Cooking the Squash: To cook the butternut squash, you can either roast, steam, or microwave it until it’s tender. Roasting often brings out the best flavor, as it caramelizes the natural sugars in the squash. After cooking, remove the skin and mash the flesh.
• Pumpkin Pie Spice Substitute: If you don’t have pumpkin pie spice on hand, you can make your own by combining ground cinnamon, nutmeg, cloves, and allspice in equal parts. Adjust the quantities to your taste.
• Even Topping Distribution: When sprinkling the pecan topping over the casserole, try to distribute it evenly to ensure every bite has a delightful crunch.
• Baking Time: Keep a close eye on the casserole in the final minutes of baking. The top should be golden brown, and the center should be set. You can use a toothpick or knife to check if it comes out clean from the center to ensure it’s done.
• Cool Slightly: After removing the casserole from the oven, let it cool for a few minutes before serving. This allows it to set further and makes it easier to serve without falling apart.
• Presentation: For an extra touch, you can garnish the finished casserole with a sprinkle of cinnamon, a drizzle of maple syrup, or a dollop of whipped cream for added flavor and visual appeal.
• Make Ahead: This casserole can be prepared in advance and stored in the refrigerator. When you’re ready to serve, simply reheat it in the oven until warmed through.

FAQs

Storage Instructions

To store your Butternut Squash Casserole with Pecans, first allow it to cool to room temperature. Then, cover the casserole dish tightly with aluminum foil or transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days.

When reheating, you can either warm individual servings in the microwave or reheat the entire casserole in the oven at a low temperature to maintain its texture and flavor.

If freezing is necessary, wrap portions tightly in plastic wrap and aluminum foil or use a freezer-safe container, ensuring it’s tightly sealed. Frozen casserole can be stored for up to 2-3 months. When ready to enjoy, thaw it overnight in the refrigerator before reheating.

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