Butternut Squash Casserole

This simple recipe combines sweet butternut squash with a touch of brown sugar and cinnamon, and is finished with a buttery, crunchy topping.

Butternut Squash Casserole
Active Time:
15 mins
Total Time:
2 hrs 10 mins

What Is Healthier, Butternut Squash or Sweet Potato?

Butternut squash and sweet potatoes are both great sources of vitamin C, vitamin A, potassium, fiber and antioxidants like beta-carotene. Butternut squash has fewer calories, grams of sugar and carbs per serving than sweet potatoes. Both are healthy choices, and butternut squash is an excellent swap for sweet potatoes in many recipes. Butternut squash is a nutrient-dense vegetable, making it a healthy addition to your diet.

What Does Butternut Squash Pair Well With?

Butternut squash pairs well with warm spices like cinnamon, cardamom, ginger, nutmeg and cloves. Its natural sweetness can be enhanced with brown sugar, honey or maple syrup. We use ground cinnamon in our recipe, but feel free to experiment with other spices or a spice blend like pumpkin pie spice.

Additional reporting by Jan Valdez


  • 2 (2 pound) butternut squash, halved lengthwise and seeded

  • 1 tablespoon extra-virgin olive oil

  • ½ cup old-fashioned rolled oats (see Tip)

  • ½ cup chopped pecans

  • ¾ cup light brown sugar, divided

  • ¼ cup unsalted butter, melted, divided

  • ½ cup whole milk

  • 2 large eggs, lightly beaten

  • 1 teaspoon cornstarch

  • 1 teaspoon salt

  • ½ teaspoon ground cinnamon


  1. Preheat oven to 400°F. Line a large 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.

  2. 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.

  3. 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.

  4. Sprinkle evenly with the oat mixture. Bake until golden and set, about 35 minutes. Let stand for 15 minutes before serving.


Large rimmed baking sheet, 9-inch-square baking dish

To make ahead

Prepare through Step 3 and refrigerate for up to 2 days. Let stand at room temperature while the oven preheats.


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 (per serving)

226 Calories
12g Fat
28g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 226
% Daily Value *
Total Carbohydrate 28g 10%
Dietary Fiber 3g 11%
Total Sugars 13g
Protein 4g 8%
Total Fat 12g 15%
Saturated Fat 4g 20%
Cholesterol 51mg 17%
Vitamin A 9863IU 197%
Sodium 260mg 11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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