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 BUTTERNUT SQUASH CASSEROLE, BUTTERNUT SQUASH CASSEROLE WITH PECANS, Casserole, Make-Ahead

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 408kcal

Author Ang Paris

Cost $10

Equipment

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 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon pepper

Topping Ingredients

1/2 cup panko bread crumbs
1/4 cup brown sugar packed
1/4 cup pecans chopped
1/2 teaspoon pumpkin pie spice
2 teaspoon butter melted

Get Recipe Ingredients

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.
2 eggs, 3/4 cup heavy cream
Add in the butter, sugar, vanilla extract, salt, and pepper until well mixed.
3/4 cup sugar, 1/4 cup butter, 1 teaspoon vanilla extract, 1 teaspoon salt, 1 teaspoon pepper
Fold in the mashed butternut squash. The mixture will be thin.
2 cups butternut squash
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.
1/2 cup panko bread crumbs, 1/4 cup brown sugar, 1/4 cup pecans, 1/2 teaspoon pumpkin pie spice, 2 teaspoon butter

Notes

⏲️ Storage

Here's what's what when it comes to making it ahead of time or storing leftovers of your easy butternut squash casserole.

Make-Ahead Method

Bake the creamy butternut squash casserole as directed without adding topping.
Cool completely.
Wrap the casserole in aluminum foil. Then, slide the casserole into a freezer bag (look for the 2 gallon size at your grocery store).
Freeze topping mixture in a resealable plastic freezer bag.

Alternatively, you can make it and store it in the fridge for 1-2 days before serving.

To Store: Leftovers can be stored in an airtight container for 3 to 5 days in the fridge.

To Reheat: If you have a small portion, place the leftover casserole in a microwave-safe dish and heat until warm throughout. To reheat the whole casserole, cover it with aluminum foil and place it into a 350-F oven and bake until heated through.

To Freeze: Prepare the casserole according to the the make ahead instructions above. Be sure to label!

To Thaw: The easiest way to thaw is to move the casserole from the freezer to the refrigerator and let it thaw overnight. Remove from the refrigerator 30 minutes before baking. Preheat the oven to 350-F. Sprinkle topping over the casserole and bake until bubbly.

💭 Frequently Asked Questions

Here are some questions (and answers!) readers often ask about this healthy butternut squash casserole.

What is healthier butternut squash or sweet potato?

Butternut squash has fewer 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, although Homemade Pumpkin Puree is pretty simple.

Nutrition