Butternut Squash Casserole
A creamy, lightly sweet squash casserole topped with a crunchy pecan-panko crust—an autumn side dish that’s easy to prep and brims with warm flavors.
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.
Notes
To speed up prep, roast squash while preparing other ingredients.
Leftovers reheat well in the oven or air fryer. Ensure you cool the casserole to 40°F within 2 hours for safety.