Roasted Butternut Squash Casserole with a Sweet and Crunchy Pecan Topping

Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Servings: 8 servings
This is a perfect dish for holiday entertaining (Thanksgiving and Christmas), but also easy enough for every day. The sweet squash and crunchy topping means even kids will like this one! Freezes well.


  • 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!

Nutrition Information:

Calories: 314kcal | Carbohydrates: 46g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 62mg | Sodium: 94mg | Potassium: 750mg | Fiber: 4g | Sugar: 20g | Vitamin A: 20240IU | Vitamin C: 39.4mg | Calcium: 127mg | Iron: 2.1mg