Best butternut squash pecan casserole to use up winter squash in a festive way. Mashed creamy butternut squash with pecan crunchy oat streusel topping. The perfect dish for the holidays.
Try this roasted vegetables recipe for a delicious savory side dish.
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❤️ Why You'll Love this Recipe
Enjoy butternut squash with its earthy notes even more than you enjoy pumpkins. Start this recipe by cooking the squash with some sugar to deepen the flavor and give it a sweet start. Adding a little vanilla emphasized the sweet notes of the squash.
Ginger, nutmeg, cinnamon and cloves made it taste more like a dessert. Evaporated milk made this dish richer with a creamy texture. This dish is so easy to make and can be prepared ahead as well.
Try this baked butternut squash casserole recipe as a dessert this Thanksgiving, it is an easy and straightforward recipe that does not require much of your precious time in the kitchen. This dish can be made ahead and frozen which will make your life easier especially if you are hosting.
📝 Recipe Ingredients
🥄 Recipe Instructions
- On a large pot over medium-high mix squash and sugar, cook until fork tender.
- In your blender, blend eggs, butter, milk, vanilla, and all the spices.
- Add the squash gradually and mix. Pour the squash mixture in a 9 in round oven dish and bake in a preheated 350F oven for 25-30 minutes.
- Meanwhile mix the topping ingredients in a small bowl.
- Sprinkle on top of the casserole then return to oven for 10 more minutes.
💡 Expert Tips
- This butternut squash casserole is creamy and silky and to help you get that we used the blender or a food processor. If you want a more textured mixture use a potato masher or a fork.
- Leftovers keep very well in the refrigerator for up to 7 days in an air-tight container. Or freeze for up to a month.
⏳ Make Ahead :
- Cook the butternut squash for up to 5 days ahead then once cool and refrigerate in an air-tight container.
- You can also make the butternut squash mixture, spread in your baking dish and refrigerate for up to 3 days ahead or even freeze for 1 month.Thaw in the fridge then bake or bake right from frozen ( make sure your baking dish can handle that) and give it a longer time to cook.
- Also you can prepare the oat streusel mixture and refrigerate in an air-tight container.
🧺 Storage
Leftovers keep very well in the refrigerator for up to 7 days in an air-tight container. Or freeze for up to a month.
I've made this dish for my little family and everyone liked it specially my kiddos who did not resist the sweet fresh smell of cinnamon, brown sugar and nuts, it really smelled heavenly.
Related Recipes
- Green bean casserole with cream of chicken soup is one of our favorite ways to enjoy green beans. Tender green beans in a homemade creamy sauce and topped with crunchy fried onions. The perfect side for gatherings and holidays.
- Butternut Squash Ravioli in fragrant brown butter sauce that comes together in less than 20 minutes for a buttery meatless dinner or a delicious fall side dish.
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Sweet Butternut Squash Casserole
Ingredients
- 2 lb butternut squash peeled and diced
- ½ cup granulated sugar.
- A dash of vanilla powder or vanilla extract.
- 2 large eggs
- 1 (5oz) can evaporated milk.
- 4 Tablespoon butter.
- 1 teaspoon ground cinnamon.
- ¼ teaspoon ground ginger.
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
For the topping
- ½ cup oats.
- ¼ cup brown sugar.
- ¼ cup pecan chopped.
- 2 Tablespoon butter melted.
Instructions
- Preheat oven to 350F.
- On a large pot over medium-high mix squash and sugar, cook on medium until fork tender.
- In your blender, add eggs, butter, milk and vanilla. Blend well to combine.
- Add all the spices and blend again.
- Gradually add the cooked squash and blend. Pour the squash mixture in a 9 in round oven dish and bake for 25-30 minutes.
- Meanwhile mix the topping ingredients in a deep bowl.
- Sprinkle on top of the casserole then return to oven for 10 more minutes.
- Let it cool down before serving.
Notes
- This butternut squash casserole is creamy and silky and to help you get that we used the blender or a food processor. If you want a more textured mixture use a potato masher or a fork.
- Leftovers keep very well in the refrigerator for up to 7 days in an air-tight container. Or freeze for up to a month.
Make ahead Tips:
- Cook the butternut squash for up to 5 days ahead then once cool and refrigerate in an air-tight container.
- You can also make the butternut squash mixture, spread in your baking dish and refrigerate for up to 3 days ahead or even freeze for 1 month.Thaw in the fridge then bake or bake right from frozen ( make sure your baking dish can handle that) and give it a longer time to cook.
- Also you can prepare the oat streusel mixture and refrigerate in an air-tight container.
Nutrition
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First published Nov 19, 2016. Last updated October 27, 2020 with new images, step by step instructions and readability.
Amanda Mason
This looks so fantastic! I'm going to try this one out this week! Thanks for the recipe!
Amira
It tastes heavenly good, I hope you'll like it. Thanks.
Anne Lawton
I love butternut squash. this sounds amazing
Amira
I hope you'll find it delicious. Thanks Anne.
Kirke Wolfe
Are there eggs in this recipe? How many? Eggs aren't mentioned in the ingredients but the instructions say blend eggs, butter, etc into the cooked squash and sugar. Also is that a 5 oz. can of evaporated milk? The ones I find in the store are 12 oz. If it is 5 oz, that would work pretty well, since I plan to double the recipe. I'm hoping to make this dish for an Egyptian dinner friends and I are planning to have this Saturday before we go to see the Egyptian film "Photocopy" at the Cascade Festival of African Films here in Portland, OR.
Amira
Kirke, thank you so much for spotting this error, the recipe actually calls for two eggs. For the milk, yes it is a 5oz can. If you need a truly Egyptian butternut squash dessert I highly recommend this recipe. I hope you can see my reply before Saturday. Have a great time with your friends.