Butternut Squash Casserole

Butternut Squash Casserole has become my go-to dish whenever I need something that impresses without the stress. This sweet and savory side combines tender roasted squash with warm spices and a crunchy pecan topping that never fails to wow my guests. I learned early on that the secret to perfect butternut squash casserole lies in properly roasting the squash until it’s truly tender.

The first time I made this butternut squash casserole for Thanksgiving, I was nervous it wouldn’t live up to my family’s beloved sweet potato casserole. But one bite changed everything. The natural sweetness of the squash paired with cinnamon and nutmeg creates magic, while that buttery pecan streusel adds the perfect crunch. Now it’s requested at every holiday gathering, and I’ve even started making it for casual Sunday dinners because it’s just that good.

Simple Ingredients You’ll Need

I always use fresh butternut squash for the best flavor, though you can substitute frozen in a pinch. Pro tip: Look for squash that feels heavy for its size with no soft spots.

For the Casserole:

• 2 to 3 medium butternut squash (about 3 lbs total)
• ½ cup (1 stick) butter, melted
• 1 cup granulated or brown sugar (can reduce to ½ to ⅔ cup if you prefer less sweet)
• ½ cup milk or half and half
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt

For the Topping:

• 1 cup chopped pecans
• ½ cup brown sugar
• ¼ cup butter, melted
• ½ cup crispy rice cereal (optional but adds great texture)

My tip: I prefer using brown sugar in the casserole mixture for deeper caramel notes. Fresh nutmeg makes a noticeable difference if you have a grater.

How to Make Perfect Butternut Squash Casserole

Step 1: Preheat your oven to 400°F. Cut butternut squash in half lengthwise and use a spoon to scoop out all the seeds and stringy bits. Place the halves cut side down on a baking sheet and roast for 45 minutes. You’ll know they’re ready when the flesh is fork tender and lightly caramelized.

Step 2: Let the squash cool for about 10 minutes until you can handle it safely. Scoop out all the tender orange flesh into a large bowl. You can mash it by hand with a potato masher or pulse it in a food processor for ultra smooth texture.

Step 3: Reduce your oven temperature to 350°F and grease a 9×13 inch baking dish with butter or cooking spray.

Step 4: Add melted butter, sugar, milk, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt to your mashed squash. Mix everything together until well combined and smooth. The mixture should look creamy and pourable.

Step 5: Pour the butternut squash mixture into your prepared baking dish, spreading it evenly. Bake uncovered for 45 minutes. The casserole should be mostly set but still have a slight jiggle in the center.

Step 6: While the butternut squash casserole bakes, prepare your topping. Mix chopped pecans, brown sugar, melted butter, and rice cereal (if using) in a bowl. The mixture will be crumbly and fragrant.

Step 7: Remove the casserole from the oven when it’s almost set. Sprinkle the pecan topping evenly across the entire surface, making sure to reach the edges.

Step 8: Return to the oven and bake for an additional 5 to 10 minutes. Watch closely during this time. The topping should turn golden brown and become bubbly around the edges.

Step 9: Let the butternut squash casserole rest for 10 minutes before serving. This resting time allows it to set up properly so it doesn’t fall apart when you scoop it.

Pro tip: If your topping browns too quickly, tent the dish with foil for the final few minutes. Common mistake to avoid: Don’t skip the resting time or your first servings will be soupy.

What to Serve with Butternut Squash Casserole

This butternut squash casserole pairs beautifully with any roasted protein and complements both rich and light dishes perfectly.

Roasted Turkey: The natural sweetness balances the savory herbs in turkey perfectly, making this an ideal Thanksgiving side dish that won’t compete with other flavors on your plate.

Glazed Ham: Sweet and salty combinations work magic together. The butternut squash casserole echoes the glaze on ham while adding creamy texture contrast.

Herb Roasted Chicken: This casserole adds comforting sweetness to balance herb forward roasted chicken. It’s a crowd pleaser for Sunday dinners or holiday meals.

Green Bean Casserole: Pairing two casseroles might seem heavy, but the crisp green beans and creamy butternut squash create perfect vegetable variety for holiday spreads.

Cranberry Sauce: The tart cranberries cut through the richness of this butternut squash casserole beautifully. This is one of the best sides for butternut squash casserole during fall gatherings.

Perfect Holiday Side Dishes to Complement Your Meal

This Butternut Squash Casserole pairs beautifully with other festive side dishes that capture the warmth of holiday gatherings. For a complete holiday spread, try our creamy Creamy Potato Soup as a starter alongside this casserole – both offer that comforting, velvety texture guests love.

When planning your holiday feast, serve this casserole alongside other seasonal favorites like our savory Roasted Sweet Potato Rounds with Honey & Feta, hearty Stuffed Pepper Soup, or rich Creamy Cauliflower Potato Soup. For variety, consider adding protein options like our flavorful Cranberry Maple Roast Chicken, satisfying Parmesan Chicken Meatloaf, or comforting One Pot Lasagna Soup.

Storage and Reheating Tips

Store leftover butternut squash casserole in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers even more delicious.

To reheat, place portions in a 350°F oven for 15 to 20 minutes until warmed through. You can also microwave individual servings for 1 to 2 minutes, though the topping won’t be as crispy. I recommend covering with a damp paper towel to prevent drying out.

Pro tip: This butternut squash casserole is perfect for meal prep. You can assemble it completely the day before, refrigerate it covered, and bake it fresh the next day. Just add 10 extra minutes to the initial baking time if starting from cold.

Common Questions About Butternut Squash Casserole

Print