Healthy butternut squash is a family favorite side dish. This casserole is creamy, sweet and healthy! Easy to make, this may become your new favorite potluck side dish!
Note: There are links on this site that are “affiliate links”. This means that I may receive a small commission if you subscribe or purchase something through the links provided.
Reasons You Will Love Butternut Squash Casserole
- It’s the perfect option for an easy side dish to bring to a party, holiday gathering or get together
- It contains vegetables, but still tastes good
- Butternut Squash Casserole is a sweet, creamy dish that can be eaten as a healthy dessert if desired
- It is easy to make!
Serving Butternut Squash Casserole
- Serve at holidays: this is the perfect recipe for a Thanksgiving dinner, Easter brunch, Mother’s day, or Christmas dinner. It works for any family get together where you are looking for a healthy side dish option that still tastes good!
- Serve it as a side for lunch or dinner: this is a great way to sneak in a vegetable source and still tastes great.
- Butternut squash casserole is a healthy dessert option! This is a great alternative to a high fat/calorie loaded dessert.
- This is perfect for kids that are picky eaters and refuse to eat plain vegetables.
What You Need To Make This
- Butternut Squash: choose a large sized butternut squash, weighing around 2 – 2.5 pounds. Look for a squash that does not have any large cuts or bruises on it. It should be beige in color
- Egg: helps bind the mixture together. Leave out for dietary needs if desired
- Almond Milk: regular skim milk, soy milk or coconut milk can be used instead
- Brown Sugar: adds sweetness. Sub with maple syrup if desired
- Melted Butter: alternative options are coconut oil or margarine
- Spices: Add a festive flavor, feel free to adjust to your liking
- Topping: Oat flour ( I made this by grinding up gluten free old fashioned oatmeal in the food processor), maple syrup, pecans and oil. Double this if you want extra topping
How to Make Butternut Squash Casserole
Cut the butternut squash in half. Cook in the oven for 45 minutes or until tender.
More on the easiest way to slice butternut squash in this recipe!
Combine the butternut squash, eggs, milk, sugar, butter, vanilla and spices in bowl. Mix until combined.
I recommend using a food processor or electric mixer to make it evenly blended and smooth. If you prefer a less smooth texture, however, mix with a fork! Pour the mixture into a greased pan.
Prepare the topping. Feel free to double the topping if you want extra. Make the oat flour (I make this by putting gluten free oatmeal in a food processor/blender and blending until smooth). Combine it with the syrup, chopped pecans and butter. Spread over the casserole and bake!
Frequently Asked Questions:
Can I Use Frozen Butternut Squash?
Yes! This is a great time saving tip! Frozen butternut squash cubes can be found in the freezer aisle of most grocery stores. Look for cubes that are already cut up and cooked. Typically, about 1.5-1.75 pounds of frozen butternut squash is equal to a 2 pound whole butternut squash. Warm the cubes in the microwave and then follow the recipe as normal.
How Can I Make This Recipe Allergy Friendly?
To make this a gluten free butternut squash casserole, use gluten free oatmeal . Double check the ingredient list on all the other ingredients, however most of them should already be gluten free!
To make this a dairy free butternut squash casserole, replace the butter with coconut oil. Always check your other ingredients to make sure they don’t have dairy hidden in the ingredients!
Tips for Success:
- Cook the butternut squash until completely tender. If not cooked long enough, the casserole will not be very creamy.
- Store in a covered dish in the refrigerator for up to 5 days. Reheat in the microwave. Add a dash of butter when reheating to enhance the flavor.
- Save a few pecans out and add to the topping prior to cooking. This helps add a nice garnish.
More Favorite Recipes
Healthy Butternut Squash Casserole
- 1 medium butternut squash about 3 cups when cooked
- 1 large egg
- 1/2 cup unsweetened vanilla almond milk
- 1 tsp vanilla
- 1/4 cup brown sugar
- 1 tsp nutmeg
- 1 tbsp cinnamon
- 2 tbsp butter melted
- 1 cup old fashioned oatmeal (gluten free if desired)
- 1/2 cup oat flour
- 1 cup pecans chopped
- 1/2 cup maple syrup
- 1/2 cup coconut oil
- 2 tsp cinnamon
- 2 tbsp brown sugar
Cooking the Butternut Squash
- Preheat oven to 400 F. Rinse the butternut squash, then slice in half lengthwise. Remove all seeds.
- Place the squash cut-side down in a baking pan. Fill with 1 inch of water. Cook for 40 minutes or until tender. Let cool.
Prepare the Casserole
- Preheat oven to 350F. Grease an 8×8 inch baking pan or a 2 quart dish with non-stick cooking spray. Set aside.
- Scoop out the insides of the butternut squash and place in a large mixing bowl.
- Add the egg, almond milk, vanilla, brown sugar, nutmeg, cinnamon and melted butter.
- Mix for 1 minute using an electric mixer on low speed.
- Spread evenly into prepared baking dish.
Make the Topping
- In a medium mixing bowl, combine the oatmeal, oat flour, pecans, maple syrup, coconut oil, cinnamon and brown sugar. Mix until combined using a fork.
- Spread the topping evenly over the butternut squash casserole.
- Bake in the oven for 20 minutes. Serve warm.