Healthy Butternut Squash Casserole Recipe

Everyone loves my butternut squash casserole, which is a rich and creamy side dish finished with a sweet pecan streusel.  

– 1 1/2 lbs cooked butternut squash – 2 large eggs – 1/2 cup light brown sugar – 1/3 cup half and half or cream – 1/2 cup unsalted butter, melted – 1/4 tsp fresh grated nutmeg, or more or less to taste – salt and fresh ground black pepper TOPPING – 1/2 cup all purpose flour – 1/2 cup light brown sugar – 4 Tbsp unsalted butter, soft – 3/4 cup chopped pecans



Heat the oven to 375F. Butter your casserole or gratin. Mix the cooked squash, eggs, brown sugar, half-and-half, and melted butter in a food processor. 

Step 1

Step 2

After 25 pulses, run the machine for a few seconds to purée the mixture. Allow some texture without overprocessing. Add nutmeg, salt, and pepper.

Step 3

Spread the purée evenly in the gratin dish. Finger-blend the topping ingredients in a bowl until crumbly. 

Step 4

Break up brown sugar clumps. I like using my food processor. I pulse flour, sugar, and butter until crumbly, then add nuts and pulse again. This causes an even crumble.

Step 5

Evenly sprinkle the mixture over purée. Bake for 40–45 minutes. Wrap the topping loosely in foil if it browns quickly. 

Step 6

When it puffs slightly, the souffle-like filling is cooked. Note: Cover your topping with loose foil if it browns too soon.  

Also See

Easy Cheesy Italian Stuffed Zucchini Recipe