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A butternut squash casserole topped with sugared pecans
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4.83 from 17 votes

Butternut Squash Casserole

A family favorite for generations. Perfect for the holidays!
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Side Dish
Cuisine: American
Keyword: butternut squash, casserole, dinner, holiday, side dish, vegetable
Servings: 12
Calories: 285kcal
Author: Tricia


  • 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 *
  • 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
  • teaspoon ground cinnamon
  • marshmallows, large or small (optional)


  • 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.


* Omit the salt if using salted butter
  • 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.
MAKE AHEAD: This casserole may be made up to 24 hours in advance and baked when needed. Cover with plastic wrap and refrigerate until needed. Allow the casserole to come to room temperature for 45 to 60 minutes before baking. Remove the cover and bake as noted above.
Recipe adapted from Briana Morrison.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.


Calories: 285kcal | Carbohydrates: 29g | Protein: 3g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 66mg | Potassium: 324mg | Fiber: 2g | Sugar: 21g | Vitamin A: 8462IU | Vitamin C: 16mg | Calcium: 58mg | Iron: 1mg