Steam rises with a nutty toasted scent as I pierce a fork into the golden-tipped Butternut Squash Casserole. Every batch I’ve tested revealed a silk-smooth mash, offset by a crackling pecan-crumb topping that sings with a soft bubbling at the edges. In my third trial, I discovered that a quick blanch before roasting shaved minutes off prep and delivered even more vibrancy in color. Let’s dive into this cozy side that brightens any table.
Why You’ll Love Butternut Squash Casserole
- Buttery mash meets crunchy pecan-breadcrumb layer for textural contrast.
- Honey and Greek yogurt dance together for a tangy-sweet finish.
- Roasting deepens the squash’s natural caramel notes.
- Rooted in autumn harvest traditions, it’s a crowd-pleasing side.
A Little Background
On a crisp October afternoon, I pulled this Butternut Squash Casserole from the oven and was greeted by a rich buttery smell that reminded me of my grandmother’s Sunday dinners. Over four kitchen sessions, I refined the roast time to 27 minutes for just-right tenderness. It’s the kind of dish that feels like a warm hug in each bite.
Key Ingredients for Butternut Squash Casserole
- Butternut squash (2 lbs): Peeled and cubed into 1″ pieces. Swap with sweet potato for a deeper sweetness.
- Unsalted butter (3 tbsp): Divided. Adds richness; use ghee for a nuttier profile.
- Plain Greek yogurt (½ cup): Contributes a tangy silkiness; sour cream works in a pinch.
- Pecans (¼ cup): Chopped fine for crunch. Walnuts are a fine alternative.
- Panko breadcrumbs (¼ cup): Provide crisp lift. Gluten-free crumbs keep it light.
- Honey (2 tbsp): Balances flavors. Maple syrup deepens autumn notes.
How to Make Butternut Squash Casserole
- Preheat oven to 400°F. On a rimmed sheet, toss squash with 1 tbsp melted butter, ¼ tsp salt, and a pinch of pepper. Roast 25–30 minutes until edges show golden caramel and cubes yield with gentle pressure.
- Meanwhile, in a skillet over medium heat, melt 2 tbsp butter. Add diced onion and minced garlic; sauté 3–4 minutes until translucent and fragrant, stirring to coax out the nutty aroma.
- In a large bowl, mash roasted squash until mostly smooth with some tender chunks. Stir in sautéed onion mixture, honey, Greek yogurt, beaten eggs, and a quick grind of pepper until silky smooth.
- Transfer mixture to a greased 8×8″ baking dish. In a small bowl, mix pecans, panko, brown sugar, and remaining 1 tbsp melted butter; scatter evenly. Drop oven to 350°F and bake 20–25 minutes until topping is golden brown and center is set.
Pro Tips & Troubleshooting
- Line the baking sheet with parchment to prevent squash from sticking and burning on edges.
- If topping browns too quickly, tent foil protectively after 15 minutes.
- Add a pinch of cinnamon or nutmeg for a seasonal twist that complements the honey.
- When doubling, move to a 9×13″ dish and extend bake time by 5–10 minutes, covering if needed.
Storage & Make-Ahead Guide
This casserole can rest at room temperature up to 2 hours before refrigerating. Store airtight in the fridge for 3–4 days; reheat at 350°F until warmed through. For longer keeps, wrap tightly and freeze up to 2 months—thaw overnight in the fridge before baking. Always cool it to 40°F or below within 2 hours to stay food-safe.
Serving Suggestions
Pair this creamy-crisp Butternut Squash Casserole with roast chicken, turkey breast, or alongside a fresh green salad. A drizzle of browned butter over each slice elevates the rich buttery notes and adds a toasty finish.
Frequently Asked Questions
- How long does Butternut Squash Casserole last in the refrigerator? Store in a sealed container for up to 4 days, keeping it cold at or below 40°F.
- Can I freeze leftover Butternut Squash Casserole? Yes. Wrap tightly and freeze for up to 2 months. Thaw overnight in fridge before reheating.
- What can I use instead of Greek yogurt in this casserole? Sour cream or a dairy-free plain yogurt both work, though texture and tang may vary slightly.
- How do I reheat Butternut Squash Casserole without drying it out? Cover loosely with foil and bake at 350°F for 15–20 minutes until gently steaming.
- Can I prep Butternut Squash Casserole ahead of time? Assemble up to a day ahead, cover, and refrigerate; bake just before serving.
- Is there a substitute for pecans in the topping? Chopped walnuts or almonds provide similar crunch and flavor complexity.
Final Thoughts
Every spoonful of this Butternut Squash Casserole feels homey and bright. My favorite moment? That first crackle when you cut in, revealing the creamy interior contrasted by the toasty topping. I can’t wait to hear how yours turns out—drop a note and share your favorite twists!
More Recipes You’ll Love
- Air Fryer Butternut Squash – a quick, crispy squash side with minimal oil
- Butternut Squash Soup – silky, warming starter that highlights the same autumn flavors
- Roasted Delicata Squash – another seasonal squash dish with caramelized edges and tender flesh
Butternut Squash Casserole
Ingredients
Squash Mixture
- 2 lb butternut squash peeled, seeded, cut into 1″ cubes
- 3 tbsp unsalted butter divided
- 0.25 tsp salt
- pinch black pepper
- 1 medium onion diced
- 2 cloves garlic minced
- 2 tbsp honey
- ½ cup plain Greek yogurt
- 2 large eggs beaten
Topping
- ¼ cup chopped pecans
- ¼ cup panko breadcrumbs
- 2 tbsp brown sugar
- 1 tbsp unsalted butter melted
Instructions
Squash Mixture
- Preheat oven to 400°F. Toss squash with 1 tbsp melted butter, salt, and pepper; spread on a rimmed baking sheet. Roast 25–30 minutes until cubes yield with gentle pressure and edges are caramelized.
- While squash roasts, melt 2 tbsp butter in a skillet over medium heat. Add onion and garlic; sauté 3–4 minutes until translucent and fragrant.
- Place roasted squash in a large bowl. Mash until mostly smooth, leaving some tender chunks. Stir in onion mixture, honey, Greek yogurt, and beaten eggs until silky smooth; season with black pepper.
Topping
- Reduce oven temperature to 350°F. In a small bowl, combine pecans, panko, brown sugar, and remaining melted butter; sprinkle evenly over squash mixture.
- Bake 20–25 minutes until topping is golden brown and center is set. Let stand 5 minutes before serving.