This light, fluffy Butternut Squash Casserole is a festive addition to any holiday menu! Homemade butternut squash purée gives the filling a silky texture and fresh flavor that sets it apart, and it’s topped with a hearty pecan streusel topping. It may be prepped and assembled entirely in advance to give you more time to spend with your guests!

Wooden spoon digging into Butternut Squash Casserole

**This recipe was originally published in November 2015. The photos have been updated, step by step photos have been added, and the post has been modified to include more recipe information.

We’re officially in the holiday season, and I can’t be more excited about it. It seems to go by more and more quickly every year, so I intend to savor every minute by enjoying simple things like cozy fall scented candles, drinking coffee out of holiday mugs and enjoying extra time with family and friends.

One thing that always brings me joy is incorporating my favorite seasonal foods into my recipes, and butternut squash is a staple in my pantry this time of year. It’s extremely versatile and may be roasted and served as a side dish, or tossed into salads like my butternut squash quinoa salad or butternut squash kale salad.

It also adds flavor and heartiness to my turkey chili and vegetable stew, but when it’s puréed the magic really happens.

It has a smooth, velvety texture that makes my butternut squash soup extra cozy and this Butternut Squash Casserole amazingly light and fluffy!

This recipe is the perfect addition to your holiday menu. It’s similar to my sweet potato casserole, but it’s a lot lighter as butternut squash has fewer carbs and calories than sweet potato and it’s milder in flavor.

It’s a delicious, yet unexpected twist that everyone is sure to enjoy!

Butternut squash casserole with streusel topping in a baking dish

 Why you’ll love this recipe:

  • Butternut squash casserole is light and fluffy with the sweetness of maple syrup, warm flavor of cinnamon, and a wholesome streusel topping for texture and crunch.
  • It makes a wonderful holiday side dish and pairs perfectly with whatever you’re serving.
  • The butternut squash purée may be made up to 3 days in advance, and the entire casserole may be assembled up to a day ahead.
  • The recipe may be made dairy and gluten-free with a few simple swaps.

Recipe ingredients

This butternut squash casserole recipe includes simple ingredients that transform into a festive holiday side dish, and it may be customized with what you have on hand.

Butternut squash casserole recipe ingredients

Ingredient notes

  • Butternut squash. I highly recommend making homemade butternut squash purée as it has a fresher flavor and thicker texture. It may be made up to 3 days in advance until you’re ready to use it!
  • Maple syrup. I used maple syrup for big fall flavor, but it may be substituted with honey or your favorite sweetener.
  • Butter and Milk. Use vegan butter for a dairy free alternative in the filling and streusel. Any type of dairy or non-dairy milk will work — low fat milk or coconut milk may be used, but full fat will add richness to this casserole.
  • Flour. Make the streusel topping gluten-free by using 1 to 1 flour or a combination of oat flour and almond flour.
  • Old fashioned oats. Are delightfully chewy once baked into the oat streusel topping.
  • Brown sugar. Make this recipe refined sugar free by using brown coconut sugar in the streusel.
  • Pecans. Substitute walnuts for the pecans or omit altogether if you have a nut allergy.

How to make this recipe

This butternut squash casserole recipe includes (3) components — preparing the purée, the filling and the streusel. Each component is very easy to make and they may also be prepped ahead of time. The entire casserole may be assembled in advance and baked when you’re ready!

Pro tip: The butternut squash purée is the most time consuming part of this recipe, but it’s the star of this dish and really sets it apart. It adds more flavor and texture than canned purée and it can be made up to 3 days in advance!

How to make butternut squash casserole
  1. Preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil. Rub the butternut squash halves with the oil and place cut side down on the baking sheet. Roast 35-45 minutes or until fork tender.
  2. When cool enough to handle, scoop out the butternut squash flesh and purée in a food processor until smooth.
  3. Transfer the purée to a fine mesh sieve lined with cheesecloth placed over a bowl. Cover loosely with plastic wrap and let stand in the refrigerator overnight to allow liquid to drain from the purée. 
  4. Beat the butternut squash purée, eggs, maple syrup, milk, butter, cinnamon, vanilla and salt until smooth.
  5. Pour the mixture into a greased baking dish.
  6. Combine the oats, flour, brown sugar, pecans, cinnamon, cardamom, and pinch of salt in medium bowl.
  7. Cut in the cold butter in with a pastry blender, fork, or your fingers, until it’s in pea-sized clumps.
  8. Sprinkle the streusel evenly over the top of the butternut squash filling and bake at 350 degrees F for 45 minutes or until the streusel has browned and puffed up in the center. Cool on a wire rack for about 10 minutes, then serve.
Spoon digging into butternut squash casserole with streusel topping

FAQ’s

What does butternut squash purée taste like?

Butternut squash purée tastes like a cross between pumpkin and sweet potato. It’s sweeter than pumpkin and lighter than sweet potato, making it a great addition to pies, quick breads, casseroles and more!

Can you buy butternut squash purée?

Canned butternut squash purée is a huge time saver in recipes like this butternut squash casserole, but homemade has a fresher flavor and thicker texture that makes a noticeable difference.

How long can I keep butternut squash purée?

Butternut squash purée will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Which is healthier butternut squash or sweet potatoes.

Both have several health benefits including vitamins, minerals, beta-carotene and fiber, but butternut squash has the edge. It’s much lower in calories and carbs, making it a healthier choice.

What is streusel topping made of?

Streusel topping is made primarily of flour, butter and sugar, and often includes spices such as cinnamon, rolled oats or nuts. It may be made dairy-free by using vegan butter or coconut oil, and gluten-free by substituting the flour with gluten-free 1 to 1 flour or a combination of oat and almond flours.

Serving suggestions

This is casserole is especially great as a holiday side dish, but it would make any fall or winter dinner special!

Recipe notes

  • Pro tip: The butternut squash purée is the most time consuming part of this recipe, but it’s the star of this dish and really sets it apart. It adds more flavor and texture than canned and it can be made up to 3 days in advance!
  • Make this butternut squash casserole dairy and gluten-free!  Substitute the butter with vegan butter, and the all purpose flour may be substituted with gluten-free 1 to 1 flour or a combination of oat flour and almond flour.
  • The maple syrup may be substituted with your favorite sweetener, and the brown sugar may be substituted with coconut sugar to make this refined sugar free.
  • Assemble the entire casserole in advance and bake when you’re ready.
  • Store leftovers in the refrigerator for 3-5 days.
Serving of butternut squash casserole on a white plate

More butternut squash recipe you’ll love:

If you make this recipe, I’d love to hear from you!  Leave a comment and rating below, and tag me at @flavorthemoments on Instagram and Facebook!

Wooden spoon digging into Butternut Squash Casserole

Butternut Squash Casserole with Streusel Topping

Butternut Squash Casserole is fluffy and delicious with homemade butternut squash purée and a hearty pecan streusel topping. It's a great holiday side dish and it may be made entirely in advance!
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Ingredients

For the casserole:

  • 1 tablespoon oil
  • 1 large butternut squash halved, seeds removed
  • 4 large eggs
  • 1/3 cup pure maple syrup
  • 1/2 cup milk dairy or non-dairy
  • 4 tablespoons unsalted butter softened
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt

For the streusel:

  • 1/2 cup old fashioned rolled oats
  • 1/2 cup all purpose flour
  • 1/3 cup light brown sugar packed
  • 1/2 cup pecan pieces
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 6 tablespoons unsalted butter cut into small cubes

Instructions 

Prepare the casserole:

  • Preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil. Rub the butternut squash halves with the oil and place cut side down on the baking sheet. Roast 35-45 minutes or until fork tender.
  • When cool enough to handle, scoop out the butternut squash flesh and purée in a food processor until smooth. You'll end up with roughly 4 – 4 1/2 cups of purée.
  • Transfer the purée to a fine mesh sieve lined with cheesecloth placed over a bowl. Cover loosely with plastic wrap and let stand in the refrigerator overnight to allow liquid to drain from the purée. 
  • Preheat the oven 350 degrees F when you're ready to bake the casserole, and spray an 8×8" baking dish with cooking spray.
  • Beat the butternut squash, eggs, maple syrup, milk, butter, cinnamon, vanilla and salt until smooth, then pour into the prepared baking dish.

Prepare the streusel:

  • Combine the oats, flour, brown sugar, pecans, cinnamon, cardamom, and pinch of salt in medium bowl.
  • Cut in the cold butter in with a pastry blender, fork, or your fingers, until it's in pea-sized clumps.
  • Sprinkle the streusel evenly over the top of the butternut squash filling and bake at 350 degrees F for 45 minutes or until the streusel has browned and puffed up in the center.
  • Cool on a wire rack for about 10 minutes, then serve.

Notes

  • Pro tip: The butternut squash purée is the most time consuming part of this recipe, but it really sets this apart. It adds more flavor and texture than canned and it can be made up to 3 days in advance!
  • Make this butternut squash casserole dairy and gluten-free!  Substitute the butter with vegan butter, and the all purpose flour may be substituted with gluten-free 1 to 1 flour or a combination of oat flour and almond flour.
  • The maple syrup may be substituted with your favorite sweetener, and the brown sugar may be substituted with coconut sugar to make this refined sugar free.
  • Assemble the entire casserole in advance and bake when you’re ready.
  • Store leftovers in the refrigerator for 3-5 days.

Nutrition

Serving: 1g, Calories: 235kcal, Carbohydrates: 24g, Protein: 5g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 7g, Cholesterol: 83mg, Sodium: 133mg, Fiber: 2g, Sugar: 11g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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