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Butternut Squash Casserole is perfect for the holidays!
A trusted family recipe passed down for generations.
This Butternut Squash Casserole recipe is one of our all-time favorite holiday side dishes. It’s terrific served with any kind of roasted meat or poultry.
I’m blessed with three wonderful sisters-in-law, each an amazing cook and baker and all more ‘sister’ than in-law. Today I’m sharing my sister-in-law Briana’s family favorite holiday casserole made with butternut squash.
The original recipe was passed down to Bri from her aunt and has been a staple on their holiday table… forever!
This super tasty side dish has always been one of my favorites too, and is a great replacement for the classic Sweet Potato Casserole I grew up with. Thanks Bri for letting me share your family recipe with our amazing cooks and bakers!
Overview: Ingredients for Butternut Squash Casserole
For the casserole:
- 1 small butternut squash about 2 to 2 1/2 pounds
- whole milk
- vanilla extract
- granulated or brown sugar – this recipe calls for 1 cup of sugar but feel free to use a little less if preferred. I would use at least 1/2 to 2/3 cup of sugar and maybe add maple syrup.
- salt – omit if using salted butter
- unsalted butter, melted
- ground cinnamon
- large eggs
For the topping:
- chopped pecans or pecan halves, or walnuts
- unsalted butter, melted
- brown sugar
- ground cinnamon
- marshmallows – large or small (optional)
Butternut squash is easy to prepare and is a great addition to many recipes!
We oven roast butternut squash at least once a week and add it to salads, soups, and all types of casseroles like our epic savory winter vegetable cobbler.
I’ve been known to eat leftover roasted squash for breakfast, and loved it!
For this recipe the squash preparation is about as easy as it gets. Carefully cut the squash in half, scoop out the seeds and place it cut side down on a baking sheet.
Pop it in the oven for about 45 minutes and you’re almost done. It’s very easy to scoop out the soft flesh once baked through. Mash the squash by hand for this recipe, or puree it in a food processor.
Overview: How to make Butternut Squash Casserole
First bake the butternut squash. Once cooked, scoop out the flesh and add to a mixing bowl.
Mash the squash or pulse in a food processor. Add the milk, vanilla, sugar, butter and cinnamon. Mix to combine. Add the eggs and fold together until blended.
Pour the squash mixture into the prepared pan and bake until almost set, about 30 minutes.
While the casserole is baking prepare the topping.
Combine the pecans, melted butter, brown sugar and cinnamon in a small bowl. Sprinkle over the squash and continue baking for 15 minutes more.
If adding marshmallows in place of the pecans continue baking the casserole until cooked through. Cover with marshmallows and toast under the broiler until well browned.
Healthy and delicious butternut squash
Butternut squash has many health benefits and is a terrific in both sweet and savory recipes.
Known as a winter squash, butternut is actually grown in the summer and harvested in fall. It keeps well for months making it easy to store at home.
Loaded with vitamin A, potassium, beta carotene and fiber, this versatile vegetable is a deliciously healthy choice.
Butternut squash is also naturally low in calories with a sweet, nutty flavor similar to pumpkin.
Can Butternut Squash Casserole be made ahead?
If you’re cooking for the holidays you probably appreciate recipes that are easily made ahead and cooked when needed. This squash casserole is terrific made the day before your gathering.
Roast the squash the day before and mash or process while still warm. Add milk, vanilla, sugar, butter, cinnamon and eggs. Fold everything together and pour it in a lightly greased casserole dish.
Cool, cover and refrigerate until the next day. Remove the squash casserole from the refrigerator about an hour before baking to bring to room temperature. Bake for 45 minutes to 1 hour and serve!
Your family will love this delicious butternut squash casserole.
This is such a delicious dish, I bet it will be one of the first things to disappear from your Thanksgiving or Christmas buffet table. While great for the holidays, it’s also terrific served as a side at Sunday supper.
You can make this recipe with confidence as it’s time tested and always a winner. You may want to double the recipe and bake it in a 13×9-inch pan so you’ll have leftovers. Just sayin!
But wait! We have optional toppings and add-ins 🙂
Finally, for those family members who can’t live without sweet potato casserole with toasted marshmallows, no worries! You can add marshmallows to this butternut squash casserole too.
In fact, I recommend making a double batch of this squash and split it into two different pans. Top one casserole with pecans and the other with marshmallows. Now everybody’s happy!
Here are a few more add-ins and substitutions you might also like:
- Add a few tablespoons of fresh squeezed orange juice and a little orange zest before baking.
- Replace 1/4 cup of the sugar with good quality maple syrup – so good!
- Use granulated sugar or brown sugar, both are great. We used granulated sugar in the recipe photographed.
- Add more cinnamon to the mix, if desired, up to one teaspoon.
Thanks for PINNING!
Butternut Squash Casserole
Ingredients
- 2 pounds butternut squash (2 to 2 1/2 pounds or 4 cups cooked squash)
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 1 cup granulated sugar (or brown sugar, packed)
- ¼ teaspoon salt *
- ⅔ cup unsalted butter, melted
- ¼ teaspoon ground cinnamon
- 2 large eggs, lightly beaten
For the topping:
- 1 cup pecan halves
- 2 tablespoon unsalted butter, melted
- 2 tablespoons brown sugar, packed
- ⅛ teaspoon ground cinnamon
- marshmallows, large or small (optional)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil. Set aside.
- Cut the butternut squash in half, lengthwise. Scoop out the seeds and discard. Place the squash cut side down on the prepared baking sheet. Bake for about 45 minutes or until the squash is tender when pierced with a fork. Allow the squash to cool enough to handle.
- Lightly spray a casserole dish with vegetable cooking spray. Set aside.
- While still warm, scoop out the butternut flesh and transfer to a large mixing bowl. Discard the skin/shell. Mash the squash with a potato masher, or in a food processor until no chunks remain. Add the milk, vanilla, sugar, butter and cinnamon and stir until combined. Add the lightly beaten eggs. Fold together or process until blended. A few lumps are fine.
- Pour the mixture into the prepared baking pan. Bake until almost set, about 30 minutes. While the casserole is baking prepare the topping, if using.
- In a small bowl combine the pecans, melted butter, brown sugar and cinnamon. Stir until coated. Remove the baking dish from the oven and sprinkle the pecan mixture over the squash. Continue baking until set, about 15 minutes more.
- If using marshmallows, cook the casserole for 45 minutes then remove from the oven. Top with marshmallows while preheating the oven broiler on high. Toast the marshmallow topping until melted and browned. Watch carefully as this happens quickly. Serve immediately.
Recipe Notes
- Optional:
Add marshmallows to the top of the fulled baked casserole and broil on high until the marshmallows are golden brown. The marshmallows can be added in place of the pecans, or use both if desired. Mini or large marshmallows are both good here. - Replace 1/4 cup of the sugar with good quality maple syrup for a lovely flavor
Increase the amount of cinnamon in the casserole, up to 1 teaspoon if desired. - Add 1 or 2 tablespoons fresh squeezed orange juice and 1 teaspoon orange zest, if desired.
Nutrition
Here are a few more recipes you might also enjoy:
Butternut Squash Risotto
Savory Winter Vegetable Cobbler with Butternut Squash
Butternut Kale Strata
Thanks so much for stopping by! Tricia
susan says
I am also wondering if it can be made ahead and frozen.
Tricia Buice says
Hi Susan. I have not tried freezing this casserole since it can be made the day before. Let us know if you do and how it turns out!
Nancy Cusumano says
My mashed squash seems very wet, and I have not yet added the eggs or butter yet. Is it supposed to be this wet? I feel like I need to add more flour to thicken it.
Tricia Buice says
Hi Nancy. The butternut squash shouldn’t be terribly wet but should be like thin mashed potatoes. Hope this turned out okay for you!
jane says
This recipe could also be used for Passover … quick question … can you make it ahead and freeze it … or can you make just the roasted squash mixture and freeze that … then defrost, add topping, and cook — or would it mess up the consistency? Thank you.
Tricia Buice says
Hi Jane. I haven’t tested freezing this casserole so I can’t say for certain. However I know you can make this ahead and refrigerate until ready to bake with no issues. Let us know if you give it a try!
Cindy says
I am very interested in trying this recipe. We travel for the holidays and the spread our family makes leaves little
Room in the oven to through a dish in when we arrive. Have you tried this in the crockpot?
Tricia Buice says
Hi Cindy. No I have not tried this in the crockpot but it sounds very intriguing! In theory I think it might work. You can also try microwaving this fully baked casserole to reheat. The pecans won’t be as crisp but it’s still delicious. Have a wonderful holiday and happy baking!
Roberta says
Great recipe! I used a combination of maple syrup and brown sugar and it turned out great!
Is it possible to use less butter in this recipe? I don’t use margarine when I cook.
Thanks for posting this. It really is yummy!
Tricia Buice says
Hi Roberta! Yes you can probably reduce the amount of butter a little, to 1/2 cup maybe? So happy you enjoyed it. Thanksgiving wouldn’t be the same without this casserole 🙂
Callie wells says
Delicious just as is, no changes needed. Love it,
Tricia Buice says
Thank you Callie! I LOVE this casserole and don’t make it often enough. Yum 😉
Gail says
I love squash and daughters too but my one daughter is allergic to pecans. Is there another topping other than marshmallows that I can make ? Something like a crumble with walnuts?
Tricia Buice says
Hi Gail. This would be great with walnuts or almonds. No worries about omitting the pecans. Enjoy!
Michael says
This was a really good recipe. My daughter and I made it with some butternut squash that was given to us. We have never had butternut squash so we went online to find a recipe. It was way better than the sweet potato version. It was also very easy to make. Thank you for sharing.
Tricia Buice says
Thank you for trying it Michael! A definite favorite with less sugar – bonus! Enjoy the holidays and thank you for the feedback.
Amy says
So good! I used 1/2 cup of brown sugar in the butternut squash and another 1/3 cup mixed with flour and oats for the topping. I called it “sweet fall side dish,” as my youngest refuses to even try the squash 😉 He ate it and requested more-nice! I had seconds for dessert too, so win-win.
Tricia Buice says
Outstanding Amy! So glad your little guy was none the wiser! This is one delicious casserole the whole family loves. Thanks for trying it and for taking the time to comment.
SRH says
I have an egg allergy, what is a good substitute for eggs in this recipe? Thank you!
Tricia Buice says
Hi SRH. I am not an expert on this subject but know there is a commercially made egg replacement that would work. Also, applesauce, pumpkin and ground flaxseeds are acceptable substitutes for eggs. Here’s a good article for ideas – click HERE
Jennifer @ Seasons and Suppers says
Butternut squash always appears on my Thanksgiving table in one form or another! I’m loving this casserole and so perfect to be able to make it ahead 🙂
Tricia Buice says
Thanks Jennifer! I truly love this amazing squash 🙂
amrita roy says
what a wonderful casserole recipe for this fall season… I also loved the idea of adding pillowy soft marshmallows on top …
Tricia Buice says
Thanks Amrita! Pillowly marshmallows are always a favorite here 🙂
Chris C. says
This is delicious for sure although way too sweet. I went back to check the recipe and yes it is ONE FULL CUP of brown sugar for a recipe that serves six. I am going to make again with only one-quarter cup of sugar OR maybe two tablespoons. Eating this was like eating caramel candy. I know it can be improved upon . Look love
Tricia Buice says
Thanks for the feedback Chris. Funny enough, I had already cut the sugar almost in half. The original was way too sweet for me. Thanks for trying the recipe, but the casserole is meant to be sweet. Not that it matters, but this recipe serves at least 8, not 6. I understand if you don’t want a sweet casserole, but personal preference does not make this a bad recipe. This is a beloved casserole in our family!