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.
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 9x13 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
CCK 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.