Butternut Squash Casserole with Pecans
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.
Servings: 10 people
Calories: 206kcal
Equipment
- 9 x 13 baking pan
- medium-sized bowl
- stir spoon
- measuring spoons
- measuring cups
- small bowl
Ingredients
- 1 medium butternut squash, cooked see how to microwave butternut squash below
- 1/2 cup 2% milk
- 2 eggs whisked
- 1/3 cup brown sugar
- 1/4 cup butter softened
- 2 tsp. pumpkin pie spice check for gluten free
- 1 tsp. vanilla check for gluten free
- 1/2 tsp. salt
Topping
- 2 tbsp. butter softened
- 1/2 cup crushed walnuts or pecans check for gluten free
- 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, and vanilla, and salt. Stir well. Pour into an oven-safe 9x9 inch dish or pan, set aside.1 medium butternut squash, cooked, 1/2 cup 2% milk, 2 eggs, 1/3 cup brown sugar, 1/4 cup butter, 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, 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
Click to learn how to microwave butternut squash to use for this recipe.
Nutrition
Calories: 206kcal | Carbohydrates: 24g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 202mg | Potassium: 342mg | Fiber: 2g | Sugar: 15g | Vitamin A: 8341IU | Vitamin C: 16mg | Calcium: 80mg | Iron: 1mg