Butternut Squash Casserole

If you're looking for a cozy, comforting side dish that steals the show, this Butternut Squash Casserole is it! Creamy, sweet roasted squash gets a luxurious upgrade with a cinnamon-spiced filling and buttery, crunchy pecan topping.

Every bite is bursting with autumn flavor—think silky squash, a hint of maple, and that irresistible brown sugar crisp. It's beyond easy to throw together, making it a lifesaver for busy weeknights or when you're hosting a crowd.

I make this casserole every fall for family gatherings and it's always the first thing gone. Trust me, this is the ultimate must-try for holiday feasts or whenever you crave a taste of the season!

Why You'll Love This Recipe

• Super easy to make—just mix, top, and bake!
• Amazing combination of creamy, sweet, and crunchy in every bite
• Perfect side dish for Thanksgiving, Christmas, or any special meal
• Naturally vegetarian and easy to adapt for different diets

Key Ingredients for Butternut Squash Casserole

See recipe card below for full list of measurements, ingredients, and instructions.

Butternut Squash

This orange-fleshed superstar gives the casserole its naturally sweet, creamy base. For best results, peel and cube your squash into even pieces so it cooks evenly. You can use pre-cut squash to save time; just make sure it's fresh and not dried out. In a pinch, frozen squash will work, though the texture may be a touch softer.

Maple Syrup

Pure maple syrup adds a warm caramel note and balances out the savory flavor. If you don’t have it, honey makes a fine substitute (just use a tad less), or you could swap in brown sugar. For a less sweet version, reduce the amount slightly.

Pecans

A handful of chopped pecans deliver that essential crunch and a rich, nutty contrast to the creamy filling. For a nut-free version, use seeds (like pumpkin or sunflower) or simply leave them out—the casserole will still be delicious!

Cinnamon

A pinch of ground cinnamon brings a gentle warmth and enhances the squash’s natural sweetness. Feel free to add a bit of nutmeg or ginger for extra spice, or leave out the cinnamon if you prefer a more savory flavor profile.

Butter

Butter makes both the squash filling and pecan topping rich and indulgent. For a dairy-free casserole, swap with vegan butter or coconut oil without sacrificing lusciousness or flavor.

Instructions for Butternut Squash Casserole

See recipe card below for full list of measurements, ingredients, and instructions.

Prep and Roast the Squash

Start by preheating your oven to 400°F (205°C). Toss the cubed butternut squash with olive oil, 1/2 teaspoon of the salt, and black pepper on a large baking sheet. Spread the squash out in an even layer and roast for 25 to 30 minutes, until fork-tender and lightly caramelized. Let cool about 5 minutes.

Make the Squash Filling

Add the roasted squash to a large mixing bowl. Use a potato masher or hand mixer to mash until mostly smooth, leaving a few small chunks for texture. Stir in the maple syrup, melted butter, milk, eggs, cinnamon, nutmeg, and remaining 1/4 teaspoon of salt. Mix until everything is well combined.

Prepare the Pecan Topping

In a separate bowl, mix the chopped pecans, flour, brown sugar, melted butter, and cinnamon. Combine until all the nuts are coated and the mixture looks crumbly.

Assemble and Bake

Lower the oven temperature to 350°F (175°C). Grease a 2-quart casserole dish with butter or nonstick spray. Spread the mashed squash mixture evenly in the dish. Sprinkle the pecan topping evenly over the top.

Bake for 30 to 35 minutes, until the topping is golden brown and the casserole is bubbling around the edges. Let cool for 10 minutes before serving so everything sets.

Recipe Variations

Make It Vegan

Substitute the butter with vegan butter or coconut oil, use non-dairy milk, and swap eggs for a flaxseed or chia seed "egg." The result is a creamy, plant-based casserole that's just as satisfying!

Gluten-Free Option

Simply use a 1:1 gluten-free flour blend (or almond flour) in the pecan topping. No one will ever notice the difference.

Savory-Sweet Twist

Add a tablespoon of finely chopped fresh sage or rosemary to the squash filling for a savory herbal note. You can also reduce the maple syrup by half for a less sweet flavor.

Nut-Free Topping

Skip the pecans and try a crunchy oat crumble instead: mix rolled oats with a touch of brown sugar and butter. It’s allergy-friendly but just as tasty!

Serving Suggestions

This butternut squash casserole makes a wonderful companion for roast turkey, chicken, or ham. It’s equally delicious with sautéed greens or a crisp fall salad for a vegetarian dinner. For added flair, sprinkle with extra chopped pecans or fresh herbs like parsley before serving.

Storage and Reheating

Store leftovers tightly covered in the refrigerator for up to 4 days. To reheat, simply bake at 350°F (175°C) for 15-20 minutes, or microwave individual portions until warmed through. This casserole also freezes well: cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Frequently Asked Questions About Butternut Squash Casserole (FAQ)

Q: Can I make butternut squash casserole ahead of time?
A: Absolutely! Assemble the casserole (without baking), cover, and refrigerate for up to 24 hours. Add the topping and bake just before serving.

Q: Can I use canned or frozen butternut squash?
A: Yes, canned or frozen butternut squash works in a pinch. Be sure to drain off any excess liquid after cooking so the casserole isn’t watery.

Q: What can I use instead of pecans for the topping?
A: Chopped walnuts, almonds, or pumpkin seeds are great alternatives. For a nut-free version, use oats or leave the topping off altogether.

Nothing beats the cozy comfort of this Butternut Squash Casserole! Creamy, craveable, and ridiculously simple, it's a guaranteed hit for any occasion. Give it a try, then leave a comment or rating to let me know how you liked it—I can't wait to hear from you!