Butternut Squash Casserole

This cozy butternut squash casserole will make your whole family smile at the dinner table! Everyone from picky kids to grandparents will love the sweet, creamy texture topped with that amazing crunchy pecan topping. Plus, it’s packed with nutrients and makes your kitchen smell like fall heaven.

Recipe Details

Timing & Servings: Active Time: 15 minutes, Total Time: 2 hours 10 minutes, Serves: 10 people.

Nutrition Profile: Soy-Free, High-Fiber, Vegetarian, Gluten-Free.

Nutrition Facts (per serving): 226 Calories, 12g Fat, 28g Carbs, 4g Protein.

Ingredients You’ll Need

Butternut Squash: You’ll need 2 butternut squash that are about 2 pounds each, cut in half and seeded. These sweet orange beauties are the star of our show! Extra-Virgin Olive Oil: Just 1 tablespoon to help those squash halves roast up perfectly golden. Old-Fashioned Rolled Oats: Half a cup gives us that wonderful texture in our topping. Make sure they’re gluten-free if you need them to be! Chopped Pecans: Another half cup of these buttery nuts makes everything taste like a special occasion. Light Brown Sugar: Three-quarters cup total, but we’ll divide it up between the filling and topping. This adds that perfect sweetness! Unsalted Butter: A quarter cup melted butter makes everything rich and delicious. Whole Milk: Half a cup helps make our casserole creamy and smooth. Large Eggs: Two eggs, lightly beaten, help bind everything together beautifully. Cornstarch: Just 1 teaspoon helps thicken things up perfectly. Salt: One teaspoon brings out all those wonderful flavors. Ground Cinnamon: Half a teaspoon gives us that warm, cozy spice we all love.

See also Chicken & Stuffing Casserole

How to Make Butternut Squash Casserole

Step 1: Preheat your oven to 400°F and line a big baking sheet with foil. Rub those squash halves with olive oil all over. Place them cut-side down on your baking sheet. Bake for about 45 minutes until they’re super tender when you poke them with a fork. Let them cool for 20 minutes, then turn your oven down to 350°F.

Step 2: While your squash cools, spray a 9-inch square baking dish with cooking spray. Mix together the oats, pecans, 1/4 cup brown sugar, and 2 tablespoons of melted butter in a bowl. This is your amazing crunchy topping! Set it aside for now.

Step 3: Scoop all that tender squash flesh into a large bowl and toss those shells. Mash it up with a fork until it’s nice and smooth. Stir in the milk, beaten eggs, cornstarch, salt, cinnamon, and the remaining 1/2 cup brown sugar and 2 tablespoons melted butter. Mix it all up until it’s well combined. Spoon this lovely mixture into your prepared baking dish.

Step 4: Sprinkle that oat and pecan topping evenly over the squash mixture. Bake for about 35 minutes until it’s golden brown and set in the middle. Let it rest for 15 minutes before serving – I know it’s hard to wait, but it’s worth it!

Easy and Quick Butternut Squash Casserole Version

Want to save some time? You can totally use 4 cups of pre-cut butternut squash from the store! Just steam it in the microwave for about 8-10 minutes until tender, then mash it up. Skip the whole roasting step and jump right to mixing in all those delicious ingredients. You’ll cut about an hour off your cooking time!

See also Comforting Chicken-Noodle Casserole

Serving Ideas

This casserole is perfect as a side dish for your holiday table or Sunday dinner. It pairs beautifully with roasted turkey, baked ham, or even grilled chicken. Serve it alongside some green beans and dinner rolls for a complete meal that’ll make everyone happy!

Storage

Store any leftovers covered in the fridge for up to 4 days. To reheat, just pop individual portions in the microwave for 1-2 minutes, or warm the whole dish in a 350°F oven for about 15 minutes until heated through.

Substitutions

No pecans? Try chopped walnuts or even pumpkin seeds instead! You can swap the whole milk for almond milk or oat milk if you prefer. If you don’t have brown sugar, regular sugar with a pinch of molasses works great too.

Pro Tips

Perfect Texture: Don’t over-mash your squash – a few small lumps add nice texture!
Make-Ahead Magic: You can prep this whole thing up to 2 days ahead and just bake when ready.
Golden Top Secret: If your topping isn’t browning enough, pop it under the broiler for 2-3 minutes at the end.
Easy Squash Prep: Pierce the whole squash with a knife a few times and microwave for 2 minutes to make cutting easier!

FAQs

Can I make this dairy-free?

You bet! Just swap the milk for your favorite non-dairy milk and use vegan butter instead. It’ll taste just as amazing!

How do I know when it’s done baking?

The center should be set and not jiggly when you gently shake the pan. The top will be golden brown and gorgeous too!

See also 20 Easy Dishes That Begin With Frozen Broccoli

Can I freeze this casserole?

Sure! You can freeze it for up to 3 months. Just thaw it overnight in the fridge and reheat in the oven until warmed through.

What if I don’t have cornstarch?

No worries! You can use the same amount of flour instead, or just leave it out completely – your casserole will still be delicious!

I hope you and your family love this cozy butternut squash casserole as much as mine does! Let me know how it turns out for you – I always love hearing about your cooking adventures. Happy cooking, friend!