Go Back
+ servings
Butternut squash casserole with pecans on spoon.
Print

Butternut Squash Casserole with Pecans

An easy make-ahead sweet and crunchy-topped casserole that everyone loves! This casserole is perfect for a potluck or holiday dinner
Course Side Dish
Cuisine American
Keyword Casserole, Make-Ahead
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 408kcal
Author Ang Paris
Cost $10

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

  1. Bake casserole as directed without adding topping.
  2. Cool; cover and freeze.
  3. Freeze topping mixture in a resealable plastic freezer bag.
  4. To use, partially thaw casserole and topping in the refrigerator overnight.
  5. Remove from the refrigerator 30 minutes before baking.
  6. Preheat oven to 350°.
  7. Sprinkle topping over the casserole and bake until bubbly.

Nutrition

Calories: 408kcal | Carbohydrates: 45g | Protein: 4g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 119mg | Sodium: 541mg | Potassium: 246mg | Fiber: 2g | Sugar: 36g | Vitamin A: 5755IU | Vitamin C: 10mg | Calcium: 72mg | Iron: 1mg