This butternut Squash Casserole is simple to make, but will make a big statement on your holiday table! Can be made ahead and reheated, too.
This butternut squash casserole looks complicated, but it is super easy to put together. It’s sure to make a pretty presentation on your holiday table. And as a bonus, you can make this one ahead and simply re-heat to serve when you’re ready.
- When you cut your squash halves, the slices from the seed end of the squash will be taller than the slices from the top of the squash. Make them the same height by trimming the bottom of the taller ones by 1/2-inch or so (to same height as the other slices). This will make the basketweave pattern all the same height.
- Be sure to season generously with salt and pepper. As both the squash, maple and topping are sweet notes, a nice salting provides great balance to the dish.
- Be sure to test a piece of squash from the centre of the pan for doneness. They can look “done”, but still not be as tender as you would like.
- As butternut squash is very moist, you will find a thin layer of liquid at the bottom of the pan after it’s cooked. I like to serve this one with a slotted spoon, to leave the liquid behind.
- This can be made up to a day ahead. Let cool slightly, then cover and refrigerate. On the big day, simply remove from the fridge and let stand at room temperature for about 30 minutes, then pop in a 350F oven to reheat until warmed through, about 20-30 minutes.
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Cook’s Notes for Basketweave Butternut Squash Casserole
Get the Recipe: Basketweave Butternut Squash
Easy and delicious, this pretty butternut squash casserole is a perfect side dish for your holiday table. Tender butternut squash slices are topped with a brown sugar and pecan streusel. Can be made ahead, too!
- 4 1/2 lb butternut squash, or two smaller squash, totalling about 4 1/2 pounds
- 1 Tbsp butter, melted
- 2 Tbsp maple syrup
- Salt and freshly ground pepper
- 3 Tbsp butter, melted
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 1/2 cup pecans, chopped
- Fresh thyme sprigs and/or fresh thyme leaves
- Preheat oven to 425F.
- Cut squash in half lengthwise. Using a vegetable peeler, peel the squash, peeling completely and making sure to peel through the white underlayer, to the nice orange flesh. Place peeled halves cut side down onto a baking sheet.
- Bake in preheated 425F oven for 20 minutes. Remove from oven and allow to cool about 5 minutes, or until cool enough to handle. Remove squash to a cutting board and cut in to 1/8-inch thick slices.
- *As the slices from the seed end of the squash will be taller than those from the top of the squash, you can trim the taller ones by trimming about 1/2-inch from the bottom, or enough to make them the same height as the rest.
- Reduce oven temperature to 400F.
- In a 9x13 pan, arrange butternut squash slices in a basketweave pattern, placing 5 or 6 slices going in one direction and then another 5 or 6 slices in another direction. If you get to a point where they won't fit flat, you can trim to fit.
- In a small bowl, stir together the melted butter and maple syrup. Brush squash slices with butter/maple mixture, then season generously with salt and freshly ground pepper.
- Prepare the topping by stirring together all the topping ingredients in a small bowl until crumbly. Scatter topping over squash, separating the squash slices slightly as you work, allowing some of the topping to fall between the slices. Scatter over-top as well, but try not to hide the pretty pattern of the squash slices.
- Place pan into 400F oven and bake for 40-50 minutes, or until squash is tender. Time will vary depending on how thick your slices are. Be sure to taste test a piece from the centre of the pan to be sure squash is tender.
You can make and bake this up to a day ahead. Allow to cool slightly, then cover and refrigerate. Remove from refrigerator for 30 minutes before re-heating until warmed through in a 350F oven, about 20-30 minutes. Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailed tips, variations and substitution suggestions for this recipe!
Calories: 202kcal, Carbohydrates: 36g, Protein: 3g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 44mg, Potassium: 641mg, Fiber: 4g, Sugar: 15g, Vitamin A: 18200IU, Vitamin C: 36mg, Calcium: 97mg, Iron: 2mg
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This is an amazing recipe! It always turns out and I get asked for the recipe a lot. Of course I always recommend your site. I have made many yummy dishes from your recipes. It also helps that your in Ontario and often tell us where what brand you use or where to get ingredients. Happy thanksgiving to you and your loved ones.
Hi Diana and so glad to hear! Thanks so much and Happy Thanksgiving to you and yours, as well :)
I love how beautiful and almost modern this dish looks. What a perfect side for Turkey Day!
Thanks so much, Cindy :)
This is so beautiful, I love the basketweave pattern!
Thanks so much, Laura :)
This is so fun and absolutely gorgeous, Jennifer…not to mention tasty! Love all those pecans. This would be perfect for Christmas :)
Thanks Dawn :)
I can’t say that I’ve ever said “ohhh pretty” when presented with butternut squash, but that’s certainly the case here! Delicious and stylish.
Thanks so much :)
Butternut squash is one of my favorite fall vegetables, so this is definitely begging to be made! Seriously, I’ve never seen butternut squash look more gorgeous!! This is just perfection and guaranteed to be the show stopping side of any Thanksgiving! Pinned! Cheers!
Thanks so much Cheyanne :)
Well this has got to be the prettiest sweet potato dish I have ever seen! And so delicious!
Thanks so much, Annie :)
Sooo very creative to present butternut squash in a basketweave pattern. Gorgeous, simply gorgeous.
Thanks Milena :) I love to play with my food :)
This is beautiful and I love everything about it. Butternut Squash is a favorite around here and I’ve made it so many different ways but never this way. I look forward to trying it. Wishing you and your family a Happy Thanksgiving!
Thanks Vicki :) It’s a favourite here, as well, so I’m always looking for new ways to enjoy it!
So pretty Jennifer! I love this creative pattern and the sweet topping too. Make ahead is the best kind of dish and butternut squash is a personal favorite – a winner all around :)
Thanks so much, Tricia!
This is so pretty, Jennifer! Totally worthy of any Holiday table. And of course, the fact that it can be made ahead of time is pretty awesome!
Thanks Liz and yes, make-ahead is always good :)
Such a gorgeous dish Jennifer! So creative, and I bet just as delicious.
Thanks Mary Ann :)
This is my kind of food, it’s almost too pretty to eat, and I think the color is so cheerful for a holiday table, love it Jennifer!
Thanks so much, Sue :)
This is so fun, unique and looks delicious. I love regular old foods dressed up in brand new clothes!
Thanks Chris and me, too!