A dish that makes a regular appearance on my Thanksgiving table, thisRoasted Butternut Squash Casserole is a big hit every time!
Roasted butternut squash is one of my favourite things. It’s like candy … candy that’s good for you! I love to roast up a bunch in the Fall, when butternuts are plentiful and reasonably priced. I’ll top them with a sweet, crunchy pecan topping, bake them up in the jars and then freeze them for winter eating. When I’m needing a side dish, I just pop one or two out of the freezer, and then throw them in the oven to reheat along with whatever it is I’m cooking.
This squash side dish is also perfect for Thanksgiving and Christmas Dinners. It’s a crowd pleaser. Even the kids will love this! Bake it up in a single casserole dish for something a little different from the usual sweet potato casserole.
Cook’s Notes for Roasted Butternut Squash Casserole
Butternut squash is so sweet that you don’t even need to add any sugar to the squash part itself. I just put in a bit of maple syrup, for flavour. The crunchy, sweet topping with pecans just takes it up a notch for special occasions or makes every day meals feel special. If you’re feeling extra naughty, double the topping and pile it on, for some extra crunchy goodness.
I make this ahead by roasting the squash off ahead and keeping it in the fridge until the big day. Then I just have to mix it up, add the topping and pop in the oven.
Roasted Butternut Squash Casserole with a Sweet and Crunchy Pecan Topping
- 2 medium butternut squash cut in half lengthwise and seeds removed
- 3 Tbsp butter melted
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 1/2 cup pecans chopped
For the casserole:
- 2 eggs
- 1/4 cup half-and-half cream 10%
- 2 Tbsp real maple syrup (or substitute 1 tsp. vanilla)
- 2 Tbsp butter melted
- 1/2 - 1 tsp salt or to taste
Preheat oven to 375° F.
Cut the squash in half lengthwise and remove the seeds. Place the squash cut side down on a baking sheet and cook in the preheated oven until the squash is soft and can be easily pulled away with a fork, about 50 - 60 minutes.
While the squash is roasting, prepare the crunchy topping by combining 3 Tbsp. of melted butter in a bowl with the brown sugar and the flour. Mix with a fork just until it forms a crumbly mixture. Stir in the pecans. Set this aside for now.
When the squash is cooked, remove from oven and let cool slightly. With a large spoon, scoop out the squash into a mixing bowl or the bowl of a food processor/stand mixer, discarding the skin. (You should have approximately 7 cups of cooked butternut squash).
Lower the oven temperature to 350° and grease an 11 x 7-inch or 8 x 8-inch baking dish (or individual ramekins or jars).
Beat, process or stir the squash until smooth, trying to remove as many lumps as possible. Add the eggs, half and half cream, maple syrup (or vanilla), salt , and the remaining 2 Tbsp. of melted butter. Process or stir this until it's well blended.
Spoon the mixture into the prepared baking dish (or dishes). Sprinkle the brown sugar/pecan topping mixture over the squash.
Bake in preheated 350° oven until squash is bubbling and the topping is lightly brown, about 35 - 40 minutes. Cooking time may vary, depending on the dish size/depth you are cooking it in. If you freeze these, you may want to place a piece of foil loosely over the top at some point during re-heating, to avoid the topping becoming too browned.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!