Candied Butternut Squash Casserole Recipe

Name: Candied Butternut Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CASSEROLE:; 2 whole Butternut Squash; 2 sticks Butter; 2/3 cups Half-and-half Or Whipping Cream; 3/4 cups Brown Sugar; 3 whole Eggs; 2 teaspoons Pumpkin Pie Spice; 1 cup Flour; _____; FOR THE STREUSEL:; 1 cup Flour; 1 cup Brown Sugar; 1 stick Butter; 2 cups Pecans, Chopped

Servings: persons

FOR THE CASSEROLE:
2 whole Butternut Squash
2 sticks Butter
2/3 cups Half-and-half Or Whipping Cream
3/4 cups Brown Sugar
3 whole Eggs
2 teaspoons Pumpkin Pie Spice
1 cup Flour
_____
FOR THE STREUSEL:
1 cup Flour
1 cup Brown Sugar
1 stick Butter
2 cups Pecans, Chopped

1
Preheat oven to 400 degrees.
2
To prepare the casserole, halve each squash lengthwise with a large knife and remove seeds. Place the 4 halves cavity side down onto a baking sheet. Place on the oven rack and pour a half cup of water into the sheet. Bake squash for 40 minutes or until a knife easily pierces the squash. Remove from oven and let cool a bit, or just handle with oven mitts.
3
Use a large spoon to scoop squash flesh into a mixing bowl. With a mixer on low, beat the squash a little to break it up. Then add the butter in large chunks; it will melt as you mix. Add the brown sugar, half-and-half, and eggs, then mix in pumpkin pie spice and flour. Spoon into a greased casserole dish or 9x13 pan.
4
For the streusel, cut the flour, brown sugar and butter together and add chopped pecans. Sprinkle heavily on top of the casserole, place back into the oven, and bake for 30-40 minutes (longer for deeper dishes), until the top is toasted and the interior no longer jiggles. Serve and enjoy!

2171

kcal

Calories

171

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE CASSEROLE:, 2 whole Butternut Squash, 2 sticks Butter, 2/3 cups Half-and-half Or Whipping Cream, and more.

Yes, Candied Butternut Squash Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Candied Butternut Squash Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions