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A white baking dish of butternut squash casserole with pecan brown sugar topping.
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5 from 2 votes

Butternut Squash Casserole with Butter Pecan Topping

Butternut Squash Casserole with Butter Pecan Topping is a stunning addition to your holiday table! Butternut squash is roasted whole (no chopping or peeling!), then mashed, and finished with a sweet buttery pecan topping! It can be made ahead a day in advance and baked on the busy day!
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Side Dish
Cuisine: American
Servings: 8 to 10
Calories: 254kcal
Author: Meryl Downing

Ingredients

  • 1 butternut squash
  • 2 Tablespoons butter
  • 1 Tablespoon brown sugar
  • ½ teaspoon kosher salt

For the Topping

  • 3 Tablespoons butter melted
  • 2 Tablespoons brown sugar
  • 1 Tablespoon flour
  • ½ teaspoon cinnamon
  • 1½ cups pecans

Instructions

  • Wash your squash and cut it in half lengthwise. Scoop out the seed cavity with a spoon or portion scoop.
  • Smear the cut sides of the flesh with 1 Tablespoon of butter each and sprinkle with salt and brown sugar.
  • Roast at 375℉ for about 1 hour. The size of the squash can vary the cooking time greatly, anywhere from 45 to 90 minutes or more. It's done when the neck is soft when squeezed.
  • Allow to cool slightly and scoop the flesh from the skin into a bowl. Mash with a potato masher and transfer to a casserole dish. Smooth the top with a spoon.
  • For the topping, mix together all ingredients and pour the topping over the squash. Spread it out evenly.
  • Bake at 375℉ about 20 minutes, until the topping is toasted.

Notes

  • Make Ahead - The butternut squash can be roasted, mashed, and put in the casserole dish with the raw topping a day in advance.  Just cover and refrigerate.  Then bake for 20 minutes the day of.  Make sure the squash is heated through, if it isn't, cover with foil and bake a bit longer.
  • The Topping is Optional - You can serve just the mashed butternut squash as is for a simple side dish, dotted with extra butter.  
  • Pecans can be substituted with walnuts or a combination of the two.  Use raw nuts.
  • Freezing - Extra butternut squash casserole with the nut topping can be frozen and used in baking in place of canned pumpkin.  Try it in these Chocolate Pumpkin Muffins or Pumpkin Waffles!

Nutrition

Calories: 254kcal | Carbohydrates: 19g | Protein: 3g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 207mg | Potassium: 416mg | Fiber: 4g | Sugar: 7g | Vitamin A: 10195IU | Vitamin C: 20mg | Calcium: 65mg | Iron: 1mg