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.

EatingWell.com, October 2020; updated December 2022

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Recipe Summary

active:
15 mins
total:
2 hrs 10 mins
Servings:
10
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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. In comparison, butternut squash has fewer calories, grams of sugar and carbs per serving than sweet potatoes. Both are healthy choices, but 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 combination of spices like pumpkin pie spice.

Additional reporting by Jan Valdez

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Equipment

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.

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.
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