Butternut Squash Casserole with Pecans - this make-ahead sweet and crunchy-topped casserole is perfect for a potluck or holiday dinner! This easy casserole will have everyone diving in for seconds!
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This recipe is definitely going to be a new Thanksgiving staple! It will be your favorite (and everyone else's fav all winter long!
What you'll love best is the make-ahead option. This means less time on Thanksgiving morning fussing with yet another side dish. And the kids will gobble this up in no time!
And if my picky eaters devour this recipe, yours will too!
It's one of the top Thanksgiving side dishes on the blog! Find more ideas for the perfect side dish here: Make Ahead Thanksgiving Side Dishes here.
💭 Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this healthy butternut squash casserole.
Butternut squash has fewer calories and sugar than sweet potatoes, however, the sweet potato has it beat on fiber and protein.
Almost any hard squash can replace sweet potatoes in recipes - butternut, acorn, and pumpkin are all readily available.
Absolutely, that's one of the reasons this is one of my favorite make-ahead casseroles! But it doesn't need to have to be cooked to successfully freeze this vegetable.
Once it's peeled and diced it can be successfully frozen after being well packaged.
Yes, you could and it would super easy if you're using canned pumpkin, although Homemade Pumpkin Puree is pretty simple.
🧂 Ingredients
- eggs - to bind the casserole
- heavy cream and butter - adds richness and creaminess
- white sugar and brown sugar - to sweeten this recipe
- vanilla extract - adds richness
- butternut squash - the star of the show
- panko bread crumbs and pecans - for crunch
- salt, pepper and pumpkin pie spice mix - to perfectly season this casserole
This is meant to be a brief overview of the butternut squash casserole recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
🔪Instructions
- Preheat oven to 350 degrees F.
- Line a rimmed baking sheet with parchment paper or aluminum foil. Set aside.
- Cut the butternut squash in half lengthwise (the long way). Remove the seeds and discard.
- Place the squash cut side down on the prepared baking sheet.
- Bake for 45 minutes or until the squash is fork tender.
- Remove from the oven and allow to cool for 10-15 minutes.
- Butter the casserole dish or using cooking spray.
- With a large spoon, scoop out the flesh of the butternut squash into a large mixing bowl.
- Add the cream, butter, sugar, vanilla extract, salt, and pepper, and use a potato masher to combine.
- In a small bowl, beat the eggs.
- Gently mix the eggs into the butternut squash mixture.
- Pour the mixture into the prepared baking dish.
- Bake for 45 minutes, then
remove from theoven . - In a small bowl, combine the panko bread crumbs, brown sugar, chopped pecans, pumpkin pie spice and melted butter.
- Sprinkle the pecan topping over the squash mixture.
- Return to the oven and bake an additional 10-15 minutes until the topping is golden brown.
Delicious, right? Easy too - I love serving up a great meal without a lot of fuss or muss! And heaven knows I don't want to spend all day in the kitchen during the holiday season!
Equipment
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⏲️ Storage
Here's what's what when it comes to making it ahead of time or storing leftovers of your easy butternut squash casserole.
Make-Ahead Method
- Bake the creamy butternut squash casserole as directed without adding topping.
- Cool completely.
- Wrap the casserole in aluminum foil. Then, slide the casserole into a freezer bag (look for the 2 gallon size at your grocery store).
- Freeze topping mixture in a resealable plastic freezer bag.
Alternatively, you can make it and store it in the fridge for 1-2 days before serving.
To Store: Leftovers can be stored in an airtight container for 3 to 5 days in the fridge.
To Reheat: If you have a small portion, place the leftover casserole in a microwave-safe dish and heat until warm throughout. To reheat the whole casserole, cover it with aluminum foil and place it into a 350-F oven and bake until heated through.
To Freeze: Prepare the casserole according to the the make ahead instructions above. Be sure to label!
To Thaw: The easiest way to thaw is to move the casserole from the freezer to the refrigerator and let it thaw overnight. Remove from the refrigerator 30 minutes before baking. Preheat the oven to 350-F. Sprinkle topping over the casserole and bake until bubbly.
More Make-Ahead Recipes
- Make Ahead Sweet Potatoes with Brown Sugar
- Potato Sausage Casserole
- Apple Cinnamon Overnight Oats
- Easy Shepherd's Pie
- Cheesy Hamburger Casserole
- Make Ahead Sweet Potato Casserole
Find more Make Ahead Meals here, and check out our favorite Make Ahead Thanksgiving Side Dishes here.
📖 Variations
We recommend that you try our butternut casserole for the first time just as it is written for the best results, because that is how the original recipe has been tested.
However, the next time you make it, you might consider one of these different ways of making this great recipe.
- For more sweetness, add 1 teaspoon of maple syrup to the squash mixture, or add crushed vanilla wafer cookies instead of the panko bread crumbs.
- Instead of pecans, use chopped walnuts or almonds.
- For more a more savory dish, omit the brown sugar and pumpkin pie spice, and instead add 1 tablespoon of parmesan cheese to the topping mixture.
😋 Similar Recipes
If you enjoy this delicious butternut squash casserole, then you have to try some of our other yummy side dish recipes next time!
- Roasted Beet Salad - delicious root veggie salad that's perfect year round.
- Cornbread Sausage Stuffing Recipe - you won't regret having this easy side dish at Thanksgiving.
- Crispy Smashed Potatoes Recipe - a yummy twist on baked potatoes.
- Oven Roasted Acorn Squash - healthy and delicious.
- Make Ahead Sweet Potato Casserole with Marshmallows - everyone will love this easy side you can put together before your kitchen gets busy
- Cinnamon Butternut Squash - roasted squash with cinnamon is the perfect Fall side dish.
🦃 More Thanksgiving Ideas
- Thanksgiving Gratitude Cards - simple and elegant to grace your table
- 25 Perfect Pumpkin Recipes - because pumpkin is a must
for the holiday! - Baked Spaghetti Squash Recipe - a savory balanced casserole with garlic, parmesan
and tomatoes. - How to Make Homemade Pumpkin Puree - I make this every fall!
- Crock Pot Pumpkin Butter - that you can make with the pumpkin puree, perfect for your holiday table and makes the house smell amazing!
📋 Butternut Squash Casserole
Not ready to make it yet? Don’t forget to pin the recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Butternut Squash Casserole with Pecans
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Ingredients
For the Casserole
- 2 cups butternut squash cooked
- ¾ cup heavy cream
- ¾ cup sugar
- ¼ cup butter melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon pepper
Topping Ingredients
- ½ cup panko bread crumbs
- ¼ cup brown sugar packed
- ¼ cup pecans chopped
- ½ teaspoon pumpkin pie spice
- 2 teaspoon butter melted
Instructions
- Preheat the oven to 350-degrees.
- Butter a 9 x 11 casserole dish.
- In a large bowl, beat the eggs and cream until fluffy.2 eggs, ¾ cup heavy cream
- Add in the butter, sugar, vanilla extract, salt, and pepper until well mixed.¾ cup sugar, ¼ cup butter, 1 teaspoon vanilla extract, 1 teaspoon salt, 1 teaspoon pepper
- Fold in the mashed butternut squash. The mixture will be thin.2 cups butternut squash
- Pour the mixture into the prepared dish and bake 40-45 minutes uncovered until just set.
- In a small bowl, prepare the topping and sprinkle over the squash mixture. Return to the oven and bake an additional 10-15 minutes until the topping is golden brown.½ cup panko bread crumbs, ¼ cup brown sugar, ¼ cup pecans, ½ teaspoon pumpkin pie spice, 2 teaspoon butter
Equipment
Notes
⏲️ Storage
Here's what's what when it comes to making it ahead of time or storing leftovers of your easy butternut squash casserole.Make-Ahead Method
- Bake the creamy butternut squash casserole as directed without adding topping.
- Cool completely.
- Wrap the casserole in aluminum foil. Then, slide the casserole into a freezer bag (look for the 2 gallon size at your grocery store).
- Freeze topping mixture in a resealable plastic freezer bag.
💭 Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this healthy butternut squash casserole.Once it's peeled and diced it can be successfully frozen after being well packaged.
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