An oven-baked roasted butternut squash casserole with a sweet, buttery pecan topping that adds the perfect crunch. I love making this comforting side dish during the holidays, but it’s simple enough for any day of the week. The creamy, naturally sweet flavor of butternut squash paired with a golden brown topping makes it a favorite on my dinner table.
Why You’ll Love This Recipe
I love how this casserole showcases the natural sweetness of butternut squash while adding a touch of creaminess and texture. The pecan crumble on top turns simple ingredients into something that feels festive and indulgent. It’s easy to make ahead, freezes beautifully, and is always a crowd-pleaser. Whether I serve it for Thanksgiving or a cozy family meal, it disappears fast every time.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the casserole:
4 cups roasted butternut squash puree (from about 2 small or 1 large squash)
1 large egg
2 tablespoons heavy whipping cream (35%) or half-and-half
1 tablespoon real maple syrup, or 1 teaspoon vanilla extract as a substitute
1 tablespoon salted butter, melted
1/2 teaspoon fine sea salt, or to taste
For the topping:
1/4 cup light brown sugar
1/4 cup all-purpose flour
1 1/2 tablespoons salted butter, melted
1/4 cup chopped pecans (coarsely or finely, as preferred)
Directions
Roast the butternut squash:
I preheat the oven to 375°F. I cut the squash in half lengthwise, scoop out the seeds, and place it cut side down on a baking sheet. I roast it for about 50–70 minutes, depending on the size, until the flesh feels soft when pressed. Once done, I let it cool slightly and scoop out the flesh into a bowl.
Prepare the casserole base:
I lower the oven temperature to 350°F. I lightly grease an 8×8-inch baking dish. In a large bowl, I beat the roasted squash with a hand mixer until smooth. Then I add the egg, cream, maple syrup (or vanilla), melted butter, and salt. I mix everything until creamy and well combined, then spoon it evenly into the dish.
Make the topping:
I combine brown sugar and flour in a small bowl. I stir in melted butter and chopped pecans until crumbly. I sprinkle this mixture evenly over the top of the casserole.
Bake:
I bake it for about 40 minutes, until the edges are bubbling and the topping turns golden brown. If I’ve refrigerated the casserole before baking, I add an extra 5–10 minutes of bake time.
Serve:
I let it cool for a few minutes before serving warm.
Servings and Timing
This recipe makes about 6 servings and takes around 2 hours total — 15 minutes for prep and about 1 hour 45 minutes for cooking and baking.
Variations
Nut-free version: I replace the pecans with rolled oats for a similar crunchy texture.
Sweeter version: I double the topping if I want a dessert-style casserole.
Savory twist: I add a pinch of cayenne or smoked paprika for a hint of spice.
Dairy-free option: I use coconut cream and vegan butter instead of dairy products.
Storage/Reheating
I refrigerate leftovers in an airtight container for up to 4 days. When reheating, I cover the dish loosely with foil and warm it in a 350°F oven until heated through. Individual portions can also be reheated in the microwave.
For longer storage, I freeze the casserole (baked or unbaked) for up to 1 month. When ready to serve, I bake it at 350°F until fully warmed through, keeping it covered so the topping doesn’t over-brown.
FAQs
How do I know when the butternut squash is roasted enough?
I check by pressing gently on the top; if it feels soft and the flesh scoops out easily, it’s perfectly roasted.
Can I make this casserole ahead of time?
Yes. I often prepare the squash and mixture a day in advance, refrigerate it without the topping, and add the crumble just before baking.
Can I use frozen butternut squash?
Yes, I thaw it completely and drain any excess water before blending it smooth and continuing with the recipe.
Can I make it without eggs?
Yes, I substitute one flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for a similar texture.
What can I serve this casserole with?
I love pairing it with roasted poultry or grilled meats, and it also works beautifully with a fresh green salad or stuffing.
Conclusion
This roasted butternut squash casserole is one of my favorite comfort dishes. I love how the creamy, flavorful squash contrasts with the buttery pecan topping, creating a balance of sweet and savory that’s irresistible. It’s simple, satisfying, and always a hit at the table, no matter the occasion.
An oven‑baked roasted butternut squash casserole topped with a sweet, buttery pecan crumble. Smooth, creamy squash filling meets crunchy topping in a comforting side dish perfect for holidays or cozy weeknights.
Ingredients
4 cups roasted butternut squash puree (from about 2 small or 1 large squash)
1 large egg
2 tablespoons heavy whipping cream or half‑and‑half
1 tablespoon real maple syrup (or 1 teaspoon vanilla extract as substitute)
1 tablespoon salted butter, melted
½ teaspoon fine sea salt (or to taste)
Topping:
¼ cup light brown sugar
¼ cup all‑purpose flour
1 ½ tablespoons salted butter, melted
¼ cup chopped pecans (coarsely or finely chopped)
Instructions
Preheat oven to 375 °F. Cut the squash in half lengthwise, scoop out seeds, place cut‑side down on a baking sheet, and roast for about 50‑70 minutes until tender. Cool slightly and scoop out flesh into a bowl.
Lower oven temperature to 350 °F. Grease an 8×8‑inch baking dish. In a large bowl, beat the roasted squash with a hand‑mixer until smooth. Add the egg, cream, maple syrup (or vanilla), melted butter, and salt; mix until creamy and well combined. Spoon the mixture into the prepared dish.
In a small bowl, stir together brown sugar and flour. Add melted butter and chopped pecans, mixing until crumbly. Sprinkle this topping evenly over the squash mixture.
Bake about 40 minutes, until the edges are bubbling and the topping is golden brown. (If the casserole was refrigerated before baking, add an extra 5‑10 minutes.)
Let the casserole cool for a few minutes before serving warm.
Notes
For a nut‑free version: substitute the pecans with rolled oats for a similar crunchy topping.
For a sweeter, dessert‑style version, double the topping and sprinkle a little cinnamon or nutmeg into the squash mixture.
To make dairy‑free: use coconut cream (or non‑dairy cream alternative) and vegan butter instead of dairy butter.
