This simple butternut squash casserole recipe combines sweet butternut squash with a touch of brown sugar and cinnamon and is finished with a buttery, crunchy topping. It's sure to be a welcome addition to any Thanksgiving menu., October 2020


Recipe Summary

15 mins
2 hrs 10 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Line a rimmed baking sheet with foil or parchment paper. Rub squash halves evenly with oil; arrange, cut-side down, on the prepared baking sheet. Bake until very tender, about 45 minutes. Let cool for about 20 minutes. Reduce oven temperature to 350°F.

  • While the squash cools, lightly coat a 9-inch-square baking dish with cooking spray; set aside. Combine oats, pecans, 1/4 cup brown sugar and 2 tablespoons melted butter in a medium bowl; set aside.

  • Scoop the squash flesh into a large bowl; discard shells. Mash the squash with a fork until smooth. Stir in milk, eggs, cornstarch, salt, cinnamon and the remaining 1/2 cup brown sugar and 2 tablespoons melted butter. Spoon the mixture into the prepared baking dish; sprinkle evenly with the oat mixture. Bake until golden and set, about 35 minutes. Let stand for 15 minutes before serving.


Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

Nutrition Facts

1/2 cup
226 calories; fat 12g; cholesterol 51mg; sodium 260mg; carbohydrates 28g; dietary fiber 3g; protein 4g; sugars 13g; niacin equivalents 1mg; saturated fat 4g; vitamin a iu 9863IU.