Name: Butternut Squash Casserole with Butter Pecan Topping Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 butternut squash; 2 Tablespoons butter; 1 Tablespoon brown sugar; ½ teaspoon kosher salt; 3 Tablespoons butter, melted; 2 Tablespoons brown sugar; 1 Tablespoon flour; ½ teaspoon cinnamon; 1½ cups pecans

I absolutely adore this Butternut Squash Casserole with Butter Pecan Topping Recipe because it combines comforting, sweet roasted squash with a crunchy, buttery pecan topping that truly elevates a simple vegetable into something special. From the first time I roasted the whole squash (no peeling stress!) to the last golden bites of the crunchy topping, I knew this dish was a keeper. It’s perfect for holiday dinners or cozy family meals, and the fact that it can be made ahead means less scrambling on busy days. I love sharing this recipe with friends who often tell me it feels like a warm hug on a plate.

Why You'll Love This Butternut Squash Casserole with Butter Pecan Topping Recipe

What makes this casserole stand out for me is the incredible harmony between the creamy, slightly sweet mashed butternut squash and the crunchy, caramelized pecan topping. The squash itself is roasted until tender and naturally sweet, and then mashed just enough to hold some texture. Adding butter and brown sugar to the flesh before roasting enhances the natural flavors beautifully. The topping, with its combination of melted butter, sugar, cinnamon, flour, and chopped pecans, adds a fantastic richness and a little bit of crunch that makes every bite so satisfying.

I also love how straightforward this recipe is. Roasting the whole squash halves means no fiddly peeling or chopping, which can be a little intimidating at times. Once the squash is soft and mashed, everything comes together quickly. The real cherry on top is the ability to assemble it ahead of time, so all you need to do is pop it in the oven on the day you’re serving. For me, that kind of convenience with such a show-stopping result is unbeatable.

This casserole is a winner for so many occasions. I’ve served it at Thanksgiving alongside my turkey and green beans, as a side at cozy winter dinners, and even at potluck parties where it’s always a hit. It’s rich and comforting enough to feel like a special treat, yet wholesome enough to enjoy any time you want to brighten up your meal with autumn flavors. Honestly, it’s quickly become a personal favorite whenever I want a dish that pleases the crowd and feels indulgent but homemade.

Ingredients You'll Need

The image shows two halves of a bright orange butternut squash lying on a worn metal baking sheet. Each half is hollowed out with one end thicker and rounded with a deep cavity, and the other end narrower and smooth. Small clumps of white butter are spread unevenly on the inner surface of the squash, along with a light dusting of brownish seasoning. The baking sheet shows signs of use with darkened edges and scratches. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The ingredient list for this Butternut Squash Casserole with Butter Pecan Topping Recipe is wonderfully simple yet thoughtfully balanced to bring out deep autumn flavors and lovely textures. Each ingredient plays a key role, from the natural sweetness of the squash to the rich, buttery pecan topping that crowns the dish.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Butternut Squash: Roasting it whole retains moisture and sweetness without any fuss peeling or dicing.
Butter: Adds richness both to the squash and the pecan topping, creating a luscious mouthfeel.
Brown Sugar: Enhances the natural caramel notes and adds warmth to the dish.
Kosher Salt: Balances sweetness and brings out the flavors of the squash and toppings.
Flour: Helps bind the topping ingredients and adds a slight crispness when baked.
Cinnamon: Provides gentle spiced warmth that complements the pecans beautifully.
Pecans: The star crunchy component, offering a buttery, nutty contrast to the soft squash.

Directions

Step 1: Preheat your oven to 375℉. Start by washing the butternut squash thoroughly, then cut it in half lengthwise. Use a spoon to scoop out all the seeds and stringy parts from the seed cavity, setting the squash halves cut side up on a baking sheet.

Step 2: Spread 1 tablespoon of butter evenly over the cut flesh on each half, then sprinkle each with a little kosher salt and brown sugar. These simple toppings bring out the natural sweetness during roasting.

Step 3: Roast the squash in the oven for about 1 hour, but keep an eye on it since cooking times can vary depending on size. The squash is done when the neck feels soft when gently squeezed with an oven mitt, and the flesh is tender.

Step 4: Let the squash cool slightly. Scoop the flesh out of the skin into a mixing bowl and mash it lightly with a potato masher, keeping a bit of texture. Transfer the mashed squash to a casserole dish and smooth the top with the back of a spoon to create an even surface.

Step 5: For the topping: mix the melted butter, brown sugar, flour, cinnamon, and chopped pecans in a bowl until everything is well stirred together. Pour this mixture evenly over the mashed squash in your casserole dish.

Step 6: Return the casserole to the oven and bake for about 20 minutes at 375℉, or until the pecan topping is toasted and golden brown. Keep an eye on it to prevent burning, but you want the topping nicely crisp and fragrant.

Servings and Timing

This recipe yields about 8 to 10 servings, making it perfect for family dinners or holiday feasts. The prep time is around 20 minutes, mostly hands-on time with the baking requiring about 1 hour and 20 minutes for roasting plus 20 minutes for baking the topping. In total, you're looking at roughly 1 hour and 40 minutes from start to finish. There is no mandatory resting time, but allowing the squash to cool a bit after roasting makes scooping and mashing easier.

How to Serve This Butternut Squash Casserole with Butter Pecan Topping Recipe

The image shows a white bowl filled with mashed bright orange squash that has a soft, slightly chunky texture. Behind the bowl is a metal baking sheet with leftover bits of the same orange squash spread thinly on its surface, showing both smooth and slightly browned areas. A silver spoon with some squash residue lies on the baking sheet to the right. The scene is set on a white marbled surface with a wooden cutting board partially visible beneath the bowl. photo taken with an iphone --ar 4:5 --v 7

I find this casserole to be incredibly versatile when it comes to serving. It pairs beautifully with roasted or grilled meats like turkey, pork, or chicken, adding a sweet and nutty contrast to savory mains. For a vegetarian meal, it shines alongside sautéed greens, quinoa, or a fresh salad with tangy vinaigrette to add brightness.

When it comes to presentation, I like to sprinkle a few extra toasted pecans on top right after baking for an added pop of color and crunch. A light dusting of cinnamon or a few fresh herb sprigs can also make the dish feel festive and inviting on the table. I love serving this casserole warm from the oven, though it’s also delicious at room temperature for a potluck or buffet setting.

For drinks, this dish pairs wonderfully with a crisp white wine like Chardonnay or a fruity Pinot Noir, but I also enjoy serving it with sparkling apple cider or a spiced herbal tea on colder days. This casserole feels right at home during holidays, Sunday family meals, or any time you want to make a comforting but slightly elevated side dish to round out your table.

Variations

I have experimented with a few substitutions to fit different tastes and dietary needs with this casserole. If you’re nut-free, try topping with toasted oats or crushed gluten-free crackers mixed with brown sugar and butter instead of pecans. For a vegan version, swap out the butter for coconut oil or vegan margarine, and use a plant-based milk if you want to add a bit of creaminess to the squash before mashing.

Flavor-wise, I sometimes add a pinch of ground nutmeg or ginger to the squash for a slightly more spiced profile. You could also mix in a little maple syrup instead of brown sugar for a different but equally delicious sweetness. Another twist is adding cooked apple chunks into the squash before topping to introduce a tart, juicy component.

While roasting the squash halves is my favorite method, you can also peel and cube the squash, then boil or steam it until tender before mashing for a slightly quicker approach, though roasting really brings out the best flavor. Baking the assembled casserole in muffin tins can create cute individual servings perfect for parties or brunch.

Storage and Reheating

Storing Leftovers

Leftover casserole should be cooled completely and stored in an airtight container in the refrigerator. I prefer glass containers with tight-fitting lids to maintain freshness and prevent moisture buildup. It will keep well for up to 4 days, making it great for enjoying leftovers throughout the week.

Freezing

This casserole freezes wonderfully, which is a real lifesaver for holiday meal prep or batch cooking. To freeze, cool it completely, then cover tightly with plastic wrap followed by aluminum foil or place in a freezer-safe container. It keeps its best quality for about 2 to 3 months. When ready to use, I recommend thawing in the fridge overnight before reheating to ensure even warming.

Reheating

I find reheating in the oven or toaster oven works best to preserve the crisp pecan topping. Preheat the oven to 350℉ and warm the casserole covered with foil for about 20 minutes, then remove the foil and heat for another 5 to 10 minutes until the topping is crisp again. Avoid microwaving if you want to keep the topping crunchy — but if time is tight, microwave then quickly broil to toast the pecans back up.

FAQs

Can I use frozen butternut squash for this recipe?

While fresh butternut squash is ideal for roasting and achieving the best flavor and texture, you can use frozen squash in a pinch. Just thaw it completely and drain any excess moisture before mashing. The texture and sweetness may be slightly different, but the casserole will still taste delicious, especially with the buttery pecan topping.

Is this dish gluten-free?

The traditional recipe contains a little flour in the topping, so to make it gluten-free, you can substitute with a gluten-free all-purpose flour blend or almond flour. This swap keeps the topping crisp and flavorful without compromising taste.

Can I make this recipe vegan?

Yes! Replace the butter in both the squash and the pecan topping with vegan butter or coconut oil. The brown sugar and pecans are naturally vegan, so this simple swap turns the dish plant-based while keeping the richness and crunch intact.

Can I prepare the casserole ahead of time?

Absolutely! One of my favorite things about this dish is its make-ahead potential. You can roast and mash the squash, then assemble the casserole with the uncooked topping up to one day in advance. Cover it tightly and refrigerate. When you’re ready, bake it for about 20 minutes or until heated through and the topping is golden.

What can I substitute for pecans if I have allergies?

If pecans aren’t an option, walnuts are a great substitute and provide a similar richness and texture. You could also try toasted pumpkin seeds or sunflower seeds for a nut-free crunchy topping. Just ensure your alternatives are raw or lightly toasted for the best flavor integration.

Conclusion

I wholeheartedly encourage you to try this Butternut Squash Casserole with Butter Pecan Topping Recipe. It’s one of those dishes that makes you feel cozy and festive at the same time, full of delightful textures and rich, comforting flavors. Whether you’re cooking for a crowd or a quiet night in, this casserole is an inviting side that brings warmth and a touch of elegance to your table. I hope it becomes a beloved recipe in your kitchen, just like it has in mine.