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Butternut Squash Casserole in pan.
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5 from 1 vote

Butternut Squash Casserole

Skip the sweet potatoes and make this simple, delicious Butternut Squash Casserole. Warm, comforting squash with a hint of cinnamon and a buttery, crumble topping with pecans. A great compliment to any cozy fall meal.
Prep Time15 mins
Cook Time45 mins
Roasting the Butternut Squash45 mins
Total Time2 hrs
Course: Side Dish
Cuisine: American
Servings: 12
Calories: 232kcal
Author: Lorie Yarro


For the Butternut Squash Layer:

For the Topping:


  • Preheat the oven to 375°F. Cut the butternut squash in half and scoop out seeds. Place the squash face down on a parchment lined baking sheet. Bake for about 45 minutes or until the squash is softened and easy to scoop out.
  • Remove from the oven and turn the temperature down to 350°F. Allow the butternut squash to cool slightly. Scoop out the squash into a medium mixing bowl. Add in the melted butter, brown sugar eggs, milk, vanilla, sea salt and cinnamon. Whisk well until smooth. You can also use an electric mixer for this part for an extra smooth texture.
  • In a separate bowl, combine all of the topping ingredients and stir to combine.
  • Grease a 9x9 inch baking pan. Pour the butternut squash mixture into the pan. Sprinkle the crumble topping over it evenly. Bake for about 40-45 minutes or until the squash layer has set and the topping is golden brown to your liking.
  • Allow to cool for about ten minutes before serving. This can also be served chilled. Store leftovers in the refrigerator in an airtight container for up to 5 days.


  • You can eat this butternut squash casserole warm or cold. I have had it both ways several times and still can't figure out which I like better.
  • It's hard to mess this recipe up--it's pretty fail proof. The bottom layer is creamy and soft, it won't be stiff, but it also won't be liquid. Somewhere in the middle is just right. The topping can be browned however you like.
  • You can make this recipe a day in advance. I found warming it in the oven the next day still was delicious.
  • As I mentioned before, you can also prep the butternut squash ahead of time to save a little time on the day you are serving this recipe.


Calories: 232kcal | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 243mg | Potassium: 332mg | Fiber: 2g | Sugar: 16g | Vitamin A: 8358IU | Vitamin C: 16mg | Calcium: 70mg | Iron: 1mg