Butternut Squash Casserole Recipe

This butternut squash casserole is similar to traditional sweet potato casserole, but has a very pleasant twist on flavor that’s sure to become a family favorite.

A while back, I was working on a seasonal/celebrational cookbook. Something to help you celebrate your seasons and holidays while still eating clean and healthy throughout the year. But in the end, the book idea got scrapped (I’m working on something else now), and I was left with a very small collection of seasonal recipes. This was one of them.

In truth, this was really meant to replace a traditional sweet potato casserole. The butternut squash gives it just a little something different, and the sweet, nut topping gives it a delicious bit of crunch. It’s truly a wonderful holiday flavor and texture, but it’s also great any time during the autumn and winter months. It makes a wonderfully delicious side dish for just about any main course that would pair well with butternut.

It’s smooth and creamy on the bottom, and sweet and crunchy on top. A nice pairing for a dish like this. Give it a try!

MORE HEALTHY HOLIDAY RECIPES

• Sweet Potato Casserole
• Green Bean Casserole

BUTTERNUT SQUASH CASSEROLE RECIPE:

Butternut Squash Casserole Recipe

If you need something a little different for the holidays, this Butternut Squash Casserole might be just what you're looking for!

2.67 from 9 votes

Print Pin Rate Add to Collection Go to Collections

Course: Casserole

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 10 servings

Calories: 276.08kcal

Ingredients

CASSEROLE INGREDIENTS:

• 3 ½ lb. butternut squash
• 2 tbsp. coconut oil in liquid state
• 2 tsp. ground cinnamon
• ½ tsp. nutmeg
• ¼ tsp. allspice
• ⅛ tsp. ground ginger
• ¼ cup honey

TOPPING INGREDIENTS:

• 1 cup raw pecans, chopped fine
• 1 cup raw cashews, chopped fine
• 2 tbsp. honey
• 1 tsp. ground cinnamon

US Customary - Metric

Instructions

• Cut the squash in half and remove the seeds. Place, cut side up, on a baking pan. Coat the entire cut side with oil and bake at 350 F for 40 minutes.
• While the squash bakes, prepare the topping. Mix all topping ingredients in a medium mixing bowl and spread in an even layer over a baking pan. Place on the low shelf under the squash for 10 minutes. Remove and allow to cool.
• When the squash is ready, scoop it out of the skin into a large blending or mixing bowl. Add the spices and honey and mix with an electric mixer until smooth. Scrape into a casserole dish and top with nut topping.
• Can be rewarmed by placing in a hot oven for 10-15 minutes with a loose piece of foil over the top.
  

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.5cup | Calories: 276.08kcal | Carbohydrates: 34.86g | Protein: 4.92g | Fat: 15.79g | Saturated Fat: 4.1g | Sodium: 8.53mg | Potassium: 688.96mg | Fiber: 4.87g | Sugar: 15.1g | Vitamin A: 16881.44IU | Vitamin C: 33.45mg | Calcium: 93.92mg | Iron: 2.29mg

This recipe from the Gracious Pantry archives, originally posted 12/21/15.