Butternut Squash Casserole with Pecans – this make-ahead sweet and crunchy-topped casserole is perfect for a potluck or holiday dinner! This easy casserole will have everyone diving in for seconds!
Butternut Casserole
#ad – This post has been #sponsored by Oakhurst Dairy, however, as always, all opinions are my own. #SoWorthIt
This recipe is definitely going to be a new Thanksgiving staple! It will be your favorite (and everyone else’s fav!) all winter long!
What you’ll love best is the make-ahead option. This means less time on Thanksgiving morning fussing with yet another side dish. And the kids will gobble this up in no time!
And if my picky eaters devour this recipe, yours will too! Trust me, this recipe is #SoWorthIt!
It’s one of the top Thanksgiving side dishes on the blog! Find more
Ingredients for Butternut Squash Casserole with Pecans
- eggs – to bind the casserole
- Oakhurst heavy Cream and Butter – adds richness and creaminess
- sugar and brown sugar – to sweeten this recipe
- vanilla extract – adds richness
- butternut squash – the star of the show
- panko bread crumbs and pecans – for crunch
- salt, pepper and pumpkin pie spice mix – to perfectly season this casserole
Butternut Squash Casserole
What is healthier butternut squash or sweet potato?
Butternut squash has less calories and sugar than sweet potatoes, however the sweet potato has it beat on fiber and protein.
Can butternut squash replace sweet potato?
Almost any hard squash can replace sweet potatoes in recipes – butternut, acorn and pumpkin are all readily available.
Can you freeze shredded butternut squash?
Absolutely, that’s one of the reasons this is one of my favorite make-ahead casseroles! But it doesn’t need to have to be cooked to successfully freeze this vegetable.
Once it’s peeled and diced it can be successfully frozen after being well packaged.
Can I use pumpkin instead of butternut squash?
Yes you could and it would super easy if you’re using canned pumpkin!
Steps to make Butternut Squash Casserole with Pecans
- Preheat the oven and butter the casserole dish.
- Beat the eggs and cream until fluffy.
- Add the butter, sugar, vanilla extract, salt, and pepper, mix well.
- Fold in the mashed squash and pour the mixture into the baking dish
- Bake for 45 minutes
remove fromoven . - Prepare the topping and sprinkle over the squash mixture.
- Return to the oven and bake an additional 10-15 minutes until the topping is golden brown.
Make Ahead Method for Butternut Squash Casserole with Pecans
- Bake casserole as directed without adding topping.
- Cool; cover and freeze.
- Freeze topping mixture in a resealable plastic freezer bag.
- To use, partially thaw casserole and topping in refrigerator overnight.
- Remove from refrigerator 30 minutes before baking.
- Preheat oven to 350°.
- Sprinkle topping over casserole and bake until bubbly.
More great Make-Ahead Dishes and Meals
Some of my favorite Side Dishes
If you’re looking for more side dishes, here are a few favorites that we love!
Delicious, right? Easy too – I love serving up a great meal without a lot of fuss or muss! And heaven knows I don’t want to spend all day in the kitchen!
More Thanksgiving Ideas
- Thanksgiving Gratitude Cards – simple and elegant to grace your table
- 25 Perfect Pumpkin Recipes – because pumpkin is a must
on for the holiday! - Baked Spaghetti Squash Recipe – a savory balanced casserole with garlic, parmesan
and tomatoes. - How to Make Homemade Pumpkin Puree – I make this every fall!
- Crock Pot Pumpkin Butter – that you can make with the pumpkin puree, perfect for your holiday table and makes the house smell amazing!
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Have you already made and love this recipe? I knew you would!! Please be sure to leave a comment below with a five star rating, that would make my day! And if you’re over on Instagram, you can tag me with #jugglingactmama or @jugglingactymama so I get to see your photos!!
Butternut Squash Casserole with Pecans
Ingredients
- For the Casserole
- 2 cups butternut squash cooked
- 3/4 cup heavy cream
- 3/4 cup sugar
- 1/4 cup butter melted
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp salt
- 1 tsp pepper
- Topping Ingredients
- 1/2 cup panko bread crumbs
- 1/4 cup brown sugar packed
- 1/4 cup pecans chopped
- 1/2 tsp pumpkin pie spice
- 2 tsp butter melted
Instructions
- Preheat the oven to 350-degrees.
- Butter a 9 x 11 casserole dish.
- In a large bowl, beat the eggs and cream until fluffy.
- Add in the butter, sugar, vanilla extract, salt, and pepper until well mixed.
- Fold in the mashed butternut squash. The mixture will be thin.
- Pour the mixture into the prepared dish and bake 40-45 minutes uncovered until just set.
- In a small bowl, prepare the topping and sprinkle over the squash mixture. Return to the oven and bake an additional 10-15 minutes until the topping is golden brown.
Notes
MAKE AHEAD METHOD
- Bake casserole as directed without adding topping.
- Cool; cover and freeze.
- Freeze topping mixture in a resealable plastic freezer bag.
- To use, partially thaw casserole and topping in the refrigerator overnight.
- Remove from the refrigerator 30 minutes before baking.
- Preheat oven to 350°.
- Sprinkle topping over the casserole and bake until bubbly.
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