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Ultimate Creamy & Savory Butternut Squash Casserole with Crunchy Pecan Topping

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Make this easy butternut squash casserole your new fall favorite side dish. It combines a rich, creamy squash base with savory herbs and a sweet, crunchy pecan topping, making it perfect for holiday gatherings or simple weeknight dinners.

Ingredients

Scale
  • 3 lbs butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth (or vegetable broth for vegetarian)
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the Topping:
  • 1/2 cup chopped pecans
  • 1/4 cup all-purpose flour
  • 2 tablespoons packed brown sugar
  • 1/4 teaspoon cinnamon
  • 2 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Place the cubed butternut squash in a large pot, cover with water, and bring to a boil. Cook until the squash is tender, about 15 to 20 minutes. Drain well.
  3. While the squash cooks, heat the olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic, thyme, and sage, and cook for 1 minute more until fragrant.
  4. Transfer the cooked squash to a large bowl. Mash the squash until mostly smooth, leaving some texture.
  5. Stir the cooked onion mixture, heavy cream, broth, Parmesan cheese, egg, salt, and pepper into the mashed squash until combined. This creates your creamy base.
  6. Pour the squash mixture evenly into the prepared baking dish.
  7. Prepare the topping: In a small bowl, combine the pecans, flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  8. Sprinkle the pecan topping evenly over the squash mixture.
  9. Bake for 25 to 30 minutes, or until the topping is golden brown and the casserole is heated through and bubbly at the edges.
  10. Let the butternut squash casserole rest for 5 minutes before serving.

Notes

  • For a make-ahead holiday side dish, assemble the casserole completely, cover it, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
  • If you prefer a sweeter casserole, add 1 tablespoon of maple syrup to the squash mixture.
  • To make this a vegetarian butternut squash casserole, simply use vegetable broth instead of chicken broth.
  • For a heartier meal, you can stir 1 cup of cooked, crumbled sausage into the squash mixture before baking.

Nutrition

Find it online: https://rosatasty.com/butternut-squash-casserole-recipe-easy-creamy-bake/