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Rich, warmly spiced Butternut Squash Casserole recipe with pecan streusel topping makes the best side dish for the holiday season and beyond! Plus, it is ideal for all types of eaters, as it can easily be adapted to be allergy-free.
Now, I know you have enjoyed a classic Sweet Potato Casserole, but have you tried a butternut squash casserole?
It may sound a little strange, especially if you aren’t a fan of butternut squash, but I assure you, it works just as well! In fact, I find it tastes pretty similarly to sweet potato casserole given the fact that it is all dolled up with cinnamon and nutty topping.
Sweet, creamy butternut squash filling is warmly-spiced to perfection and topped with a crispy buttery crumb topping that makes the whole experience swoon-worthy. It’s perfect for your Thanksgiving table or any holiday feast!
So whether you’re super into winter squash varietals or you just want to try something new, I trust you’ll absolutely adore this easy holiday side dish!
The way I make it, this yummy vegetable side is gluten-free, dairy-free, and refined sugar-free (and yet you wouldn’t guess it), making it a lovely choice for feeding all types of eaters.
Let’s take a moment to discuss the healthy ingredients, as each one serves an important purpose!
Ingredient Notes:
For the Butternut Squash Filling:
Fresh Butternut Squash: The main ingredient here! Pick up two butternut squash, equivalent to 6 pounds. Be sure to weigh them, as this impacts the amount of mashed butternut squash you’ll end up with.
Full-Fat Canned Coconut Milk or Half & Half: Adding richness and creaminess to the squash layer, full-fat coconut milk or half & half adds flavor to the dish.
Eggs: A few eggs bring a fluffy texture to the filling and also add richness due to the yolks.
Pure Maple Syrup: The sweetener here. I love that pure maple syrup is less refined than cane sugar and the fact that it imparts a slight maple flavor, which pairs magically with winter produce. Swap it for brown sugar if you prefer.
Ground Cinnamon Or Pumpkin Spice: For a blast of warm flavor! Use either ground cinnamon or make it fancy with pumpkin pie spice.
Vanilla Extract: Pure vanilla extract adds a little warm flavor to the dish.
Sea Salt: Salt is a big flavor enhancer! Don’t skip it, as it brings out the sweetness and all the fall flavors.
Avocado Oil: For roasting the squash. I recommend sticking with a high-temperature cooking oil like avocado oil, as olive oil burns at a relatively low temperature.
For the Streusel Topping:
Unsalted Butter or Coconut Oil: The fat portion of the topping comes from either melted butter or melted coconut oil. It is what brings all of the ingredients together and provides delicious flavor.
Flour: Use either a gluten-free flour blend (this is what I do), or regular all-purpose flour.
Raw Pecans: Chopped nuts add the loveliest crunch to the topping and make it taste so inviting.
Ground Cinnamon: More warm flavor to ensure your taste buds know they’re getting a fall treat.
Coconut Sugar or Brown Sugar: Choose your favorite granulated sweetener for the topping. I like using coconut sugar, but brown sugar, regular white sugar, or your favorite sugar-free sweetener (like monk fruit sweetener or allulose) works too.
Sea Salt: Levels up the topping flavors.
Now that the simple ingredients are covered, it’s time to make this amazing side dish!
How to Make Butternut Squash Casserole:
Cook the Butternut Squash:
Cook the butternut squash using your favorite method. I use the same method in my Cinnamon Maple Roasted Butternut Squash recipe. Preheat the oven to 375 degrees Fahrenheit. Chop the tip and tail off of each squash.
Cut each squash in half lengthwise. Use a sturdy metal spoon to scoop out the seeds and innards out of the squash halves.
Drizzle the flesh with avocado oil and use your hands to spread it around so that the flesh is coated with a layer of oil. Sprinkle the flesh with a little sea salt and place the squash halves on a large baking sheet cut-side down.
Roast the squash in the preheated oven for 50-60 minutes, or until it is very tender when poked with a fork.
Remove the roasted squash from the oven and allow it to cool for at least 20 minutes (ideally longer if you have more time).
Make the Butternut Squash Filling:
Once the squash has cooled (ideally to room temperature), use a spoon to scoop out the flesh and place it in a large bowl. Discard the skins. Use a potato masher to mash the butternut squash into a smooth consistency.
Add the rest of the ingredients for the filling (eggs, coconut milk, pure maple syrup, vanilla extract, cinnamon and sea salt), and use the potato masher or a large spoon to mix everything together until well combined.
Prepare the Casserole:
Preheat the oven to 350 degrees Fahrenheit and spray a large 13” x 9” casserole dish with cooking spray.
Add all of the ingredients for the topping to a large mixing bowl and mix well until combined.
Pour the butternut squash filling into the prepared baking dish and spread it into an even layer.
Crumble the pecan topping mixture over the butternut squash layer, distributing it as evenly as possible (this doesn’t need to be perfect!).
Bake on the center rack of the preheated oven for 35-45 minutes, or until the topping is golden brown and the center of the casserole is 165 degrees Fahrenheit or higher. Insert a digital thermometer into the center of the casserole to take the internal temperature to check for doneness.
Allow the casserole to cool for 5-10 minutes before serving, and enjoy! Serve it with your main dish and any other side dishes you love.
Storage Options:
- Refrigerator: Cover the casserole dish with plastic wrap and refrigerate for up to 1 week. Or, transfer leftovers to an airtight container for refrigeration.
- Freezer: Freeze leftovers in a freezer bag for up to 2 months.
Make Ahead Instructions:
Option 1: Prepare the recipe as written up until the baking instructions. Store the casserole covered with plastic wrap or foil for up to 2 days. When you’re ready to cook the casserole, remove it from the refrigerator and set it on the counter for 20 minutes.
During this time, preheat the oven to 350 degrees Fahrenheit. Bake the casserole for 35-45 minutes, or until the topping is golden brown and the filling reaches an internal temperature of 165 degrees F or higher.
Option 2: Fully prepare the recipe and reheat using the instructions below when you’re ready to serve.
Reheating Instructions: To reheat the whole casserole, preheat the oven to 350 degrees F. Bake on the center rack of the preheated oven for 25-30 minutes, or until warmed through.
Recipe Tips
- To save time, buy pre-cut butternut squash from the produce section of the grocery store. Be sure to pick up at least 5 pounds of cut squash, or roughly 7-8 cups worth.
- You can roast the squash up to 5 days ahead of time and keep it chilled in the refrigerator until you’re ready to finish the recipe.
And that’s it! If you’re looking for a new yet familiar holiday side dish, allow this beauty to be your guiding light. It changes up the menu just enough while still offering that comforting essence of both winter squash and a hearty casserole.
If you’re looking for more holiday side dishes, also try out these gems!
More Holiday Side Dishes:
- Healthy Green Bean Casserole
- Balsamic Roasted Root Vegetables
- Herbed Coconut Milk Potatoes Au Gratin
- Creamy Brussel Sprout Casserole
- Buttermilk Mashed Potatoes
- Creamy Cauliflower Casserole
- Garlic Herb Roasted Vegetables
Enjoy it on your holiday table!
Butternut Squash Casserole
Equipment
Ingredients
Butternut Squash Filling:
- 6 pounds butternut squash, peeled and seeded
- 1 cup full-fat coconut milk*
- ½ cup pure maple syrup**
- 3 large eggs, beaten
- 2 tsp pure vanilla extract
- 1 tsp sea salt
- 2 tsp ground cinnamon or pumpkin pie spice
Pecan Streusel Topping:
- 2/3 cup coconut sugar***
- 3/4 cup gluten-free all-purpose flour****
- 12 Tbsp coconut oil or unsalted butter, melted
- 1.5 cups raw pecans, chopped
- 2 tsp ground cinnamon
- 1/4 tsp sea salt
Instructions
Cook the Butternut Squash:
- Preheat the oven to 375 degrees Fahrenheit. Chop the tip and tail off of each squash. Cut each squash in half lengthwise. Use a sturdy metal spoon to scoop out the seeds and innards out of the squash halves. Drizzle the flesh with avocado oil and use your hands to spread it around so that the flesh is coated with a layer of oil. Sprinkle the flesh with a little sea salt and place the squash halves on a large baking sheet cut-side down.
- Roast the squash in the preheated oven for 50-60 minutes, or until it is very tender when poked with a fork.
- Remove the roasted squash from the oven and allow it to cool for at least 20 minutes (ideally longer if you have more time).
Make the Butternut Squash Filling:
- Once the squash has cooled (ideally to room temperature), use a spoon to scoop out the flesh and place it in a large bowl. Discard the skins. Use a potato masher to mash the butternut squash into a smooth consistency.
- Add the rest of the ingredients for the filling (eggs, coconut milk, pure maple syrup, vanilla extract, cinnamon and sea salt), and use the potato masher or a large spoon to mix everything together until well combined.
Prepare the Casserole:
- Preheat the oven to 350 degrees Fahrenheit and spray a large 13” x 9” casserole dish with cooking spray.
- Add all of the ingredients for the topping to a large mixing bowl and mix well until combined.
- Pour the butternut squash filling into the prepared baking dish and spread it into an even layer.
- Crumble the pecan topping mixture over the butternut squash layer, distributing it as evenly as possible (this doesn’t need to be perfect!).
- Bake on the center rack of the preheated oven for 35-45 minutes, or until the topping is golden brown and the center of the casserole is 165 degrees Fahrenheit or higher. Insert a digital thermometer into the center of the casserole to take the internal temperature to check for doneness.
- Allow the casserole to cool for 5-10 minutes before serving, and enjoy! Serve it with your main dish and any other side dishes you love.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
FAQs
Yes, absolutely! Rather than making this sweet version, you can cut out the sweeteners and go with a bread crumb topping. I also like adding gruyere cheese and sauteed yellow onion and garlic to the pureed butternut squash for some added savory essence.
The pecans can easily be replaced with raw walnuts if you prefer. If you aren’t into a nutty topping, replace the nuts with quick oats.
Yes. While the eggs generate a fluffy texture, they can be omitted altogether if there is an egg allergy in the family.
Just note that the squash layer may turn out with a little excess liquid, but it will still taste great. To mitigate this, you can add 3 tablespoons of all-purpose flour or a gluten-free flour blend.
