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Easy Creamy Butternut Squash Casserole with Crunchy Pecan Topping

A close-up of a square serving of bright orange butternut squash casserole topped with a crunchy pecan streusel.
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This simple butternut squash casserole delivers rich, comforting fall flavor. It features a creamy, savory squash base topped with a satisfyingly crunchy pecan crust, making it a perfect side dish for holiday dinners or cozy weeknight meals.

Ingredients

Scale
  • 2 medium butternut squash (about 3 lbs total)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 1/2 cup heavy cream
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped pecans
  • 2 tablespoons brown sugar
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. Peel, seed, and cube the butternut squash into 1-inch pieces. Toss the squash with olive oil, salt, and pepper.
  3. Roast the squash on a baking sheet for 20 minutes until tender.
  4. While the squash roasts, sauté the onion in a small pan over medium heat until soft, about 5 minutes. Add the garlic and thyme and cook for 1 minute more until fragrant.
  5. Transfer the roasted squash, sautéed onion mixture, heavy cream, and broth to a food processor or large bowl. Pulse or mash until mostly smooth but still slightly chunky for texture.
  6. Stir in the Parmesan cheese. Taste the mixture and adjust salt and pepper if needed.
  7. Pour the squash mixture into the prepared baking dish.
  8. In a small bowl, combine the chopped pecans, brown sugar, and flour. Mix well to create the topping.
  9. Sprinkle the pecan topping evenly over the squash mixture.
  10. Bake for 20 to 25 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crisp.
  11. Let the butternut squash casserole rest for 5 minutes before serving.

Notes

  • You can prepare the squash base a day ahead. Store it covered in the refrigerator and add the topping just before baking.
  • For a sweeter side dish, increase the brown sugar in the topping to 3 tablespoons and add a pinch of cinnamon to the squash mixture.
  • If you do not have pecans, use crushed crackers or breadcrumbs mixed with melted butter for a crunchy topping.

Nutrition

Find it online: https://www.purecookingjoy.com/butternut-squash-casserole-recipe/

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