Butternut Squash Casserole (2024)

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Butternut Squash Casserole is perfect for the holidays!

A trusted family recipe passed down for generations.

This Butternut Squash Casserole recipe is one of our all-time favorite holiday side dishes. It’s terrific served with any kind of roasted meat or poultry.

I’m blessed with three wonderful sisters-in-law, each an amazing cook and baker and all more ‘sister’ than in-law. Today I’m sharing my sister-in-law Briana’s family favorite holiday casserole made with butternut squash.

The original recipe was passed down to Bri from her aunt and has been a staple on their holiday table… forever!

This super tasty side dish has always been one of my favorites too, and is a great replacement for the classic Sweet Potato Casserole I grew up with. Thanks Bri for letting me share your family recipe with our amazing cooks and bakers!

Overview: Ingredients for Butternut Squash Casserole

For the casserole:

• 1 small butternut squash about 2 to 2 1/2 pounds
• whole milk
• vanilla extract
• granulated or brown sugar – this recipe calls for 1 cup of sugar but feel free to use a little less if preferred. I would use at least 1/2 to 2/3 cup of sugar and maybe add maple syrup.
• salt – omit if using salted butter
• unsalted butter, melted
• ground cinnamon
• large eggs

For the topping:

• chopped pecans or pecan halves, or walnuts
• unsalted butter, melted
• brown sugar
• ground cinnamon
• marshmallows – large or small (optional)

Butternut squash is easy to prepare and is a great addition to many recipes!

We oven roast butternut squash at least once a week and add it to salads, soups, and all types of casseroles like our epic savory winter vegetable cobbler.

I’ve been known to eat leftover roasted squash for breakfast, and loved it!

For this recipe the squash preparation is about as easy as it gets.Carefully cut the squash in half, scoop out the seeds and place it cut side down on a baking sheet.

Pop it in the oven for about 45 minutes and you’re almost done. It’s very easy to scoop out the soft flesh once baked through. Mash the squash by hand for this recipe, or puree it in a food processor.

Overview: How to make Butternut Squash Casserole

First bake the butternut squash. Once cooked, scoop out the flesh and add to a mixing bowl.

Mash the squash or pulse in a food processor. Add the milk, vanilla, sugar, butter and cinnamon. Mix to combine. Add the eggs and fold together until blended.

Pour the squash mixture into the prepared pan and bake until almost set, about 30 minutes.

While the casserole is baking prepare the topping.

Combine the pecans, melted butter, brown sugar and cinnamon in a small bowl. Sprinkle over the squash and continue baking for 15 minutes more.

If adding marshmallows in place of the pecans continue baking the casserole until cooked through. Cover with marshmallows and toast under the broiler until well browned.

Healthy and delicious butternut squash

Butternut squash has many health benefits and is a terrific in both sweet and savory recipes.

Known as a winter squash, butternut is actually grown in the summer and harvested in fall. It keeps well for months making it easy to store at home.

Loaded with vitamin A, potassium, beta carotene and fiber, this versatile vegetable is a deliciously healthy choice.

Butternut squash is also naturally low in calories with a sweet, nutty flavor similar to pumpkin.

Can Butternut Squash Casserole be made ahead?

If you’re cooking for the holidays you probably appreciate recipes that are easily made ahead and cooked when needed. This squash casserole is terrific made the day before your gathering.

Roast the squash the day before and mash or process while still warm. Add milk, vanilla, sugar, butter, cinnamon and eggs. Fold everything together and pour it in a lightly greased casserole dish.

Cool, cover and refrigerate until the next day. Remove the squash casserole from the refrigerator about an hour before baking to bring to room temperature. Bake for 45 minutes to 1 hour and serve!

Your family will love this delicious butternut squash casserole.

This is such a delicious dish, I bet it will be one of the first things to disappear from your Thanksgiving or Christmas buffet table. While great for the holidays, it’s also terrific served as a side at Sunday supper.

You can make this recipe with confidence as it’s time tested and always a winner. You may want to double the recipe and bake it in a 13×9-inch pan so you’ll have leftovers. Just sayin!

But wait! We have optional toppings and add-ins 🙂

Finally, for those family members who can’t live without sweet potato casserole with toasted marshmallows, no worries! You can add marshmallows to this butternut squash casserole too.

In fact, I recommend making a double batch of this squash and split it into two different pans. Top one casserole with pecans and the other with marshmallows. Now everybody’s happy!

Here are a few more add-ins and substitutions you might also like:

• Add a few tablespoons of fresh squeezed orange juice and a little orange zest before baking.
• Replace 1/4 cup of the sugar with good quality maple syrup – so good!
• Use granulated sugar or brown sugar, both are great. We used granulated sugar in the recipe photographed.
• Add more cinnamon to the mix, if desired, up to one teaspoon.

Thanks for PINNING!

Here are a few more recipes you might also enjoy:

Butternut Squash Risotto

Savory Winter Vegetable Cobbler with Butternut Squash

Butternut Kale Strata

Thanks so much for stopping by! Tricia