Butternut Squash Casserole with a Sweet and Smoky Pecan Topping

I’ll never forget the first time I had a proper butternut squash casserole. It was at my husband’s aunt’s house for our first Thanksgiving together as a married couple. The table was groaning under the weight of at least a dozen different dishes, but this one, golden and fragrant, caught my eye. It was sweet, creamy, and topped with a lovely pecan streusel. I absolutely loved it, but my mind immediately started tinkering.

Over the years, I made that casserole every fall, but I always felt it could be something more. It was delicious, but it leaned a little too far into dessert territory for me. I wanted to create a version that walked that perfect line between sweet and savory, a side dish that complemented the turkey and gravy instead of just competing with the pumpkin pie. After a few seasons of experimenting, I found my secret weapon. One that was sitting in my spice cabinet all along.

My special twist is just a little bit of smoked paprika in the pecan topping. It sounds simple, and it is, but the effect is transformative. The gentle, warm smokiness cuts through the sweetness of the brown sugar and maple, adding an incredible depth and a savory character that makes this butternut squash casserole a true showstopper. Now, it’s the dish everyone asks me to bring, and they can never quite put their finger on that little something extra that makes it so special.

Skip to My Special Recipe!

Why This Butternut Squash Casserole Recipe Works

Sweet vegetable casseroles are a cornerstone of Southern holiday tables. Think of the classic sweet potato casserole with marshmallows or a crunchy pecan topping. It’s a tradition born from making humble root vegetables feel decadent and celebratory. This butternut squash casserole recipe is firmly rooted in that wonderful tradition. It takes a simple, seasonal gourd and transforms it into a dish that feels utterly luxurious.

The base of this casserole is what makes it so universally loved. We mash the tender, boiled squash into a smooth, rich puree. Then, we mix it with ingredients that create a creamy, almost custard-like texture. Sour cream adds a delightful tang and moisture, maple syrup provides a natural, earthy sweetness, and eggs help the filling set up beautifully in the oven. It’s comforting, familiar, and the perfect canvas for a truly spectacular topping.

But the real magic, the reason this specific recipe will become your new go-to, is the twist in the pecan topping. By adding just a half-teaspoon of smoked paprika to the classic brown sugar and pecan streusel, we introduce a warm, smoky element that is completely unexpected yet feels perfectly at home. This isn’t about adding heat. It’s about adding complexity. The smokiness balances the sweetness of the squash and maple syrup, preventing the dish from becoming cloying. It creates a more sophisticated flavor profile that elevates the entire casserole from a simple sweet side to a memorable culinary experience. It’s that little detail that makes people’s eyes light up when they take their first bite.

Ingredients for Butternut Squash Casserole

The beauty of this recipe is how it uses simple, wholesome ingredients to create something truly special. There’s nothing too fancy here, but the quality of each component really matters. Let’s walk through what you’ll need to create the perfect butternut squash casserole.

Here’s the full list of what we’ll be using:

• For the Casserole:
  • 1 large butternut squash (about 3 lbs), peeled, seeded, and cut into 1-inch cubes
  • 1/2 cup full-fat sour cream
  • 1/4 cup pure maple syrup
  • 2 large eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons all-purpose flour
• For the Smoky Pecan Topping:
  • 1 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon smoked paprika (the twist)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 4 tablespoons cold unsalted butter, cut into small pieces

A few notes on these ingredients make a world of difference. When you’re picking your butternut squash, look for one that feels heavy for its size and has a solid, even beige color without any soft spots or deep cuts. For the creamiest filling, please use full-fat sour cream. The lower-fat versions can sometimes add excess water and won’t give you that rich texture we’re after. And be sure to grab pure maple syrup, not pancake syrup. The authentic, woody flavor of real maple is essential.

Now for our star player: the smoked paprika. You’ll find a few types of paprika at the store, but for this recipe, you must use smoked paprika. It’s sometimes labeled as Spanish pimentón. It’s made from peppers that have been smoked and dried over oak fires, which gives it that incredible smoky flavor without adding much heat. It’s the secret weapon that truly makes this butternut squash casserole stand out from the crowd.

Step-by-Step Instructions For Making Butternut Squash Casserole

Making this casserole is a joy from start to finish. The process is straightforward, and I’ll guide you through each step to ensure your dish comes out perfectly creamy, with a wonderfully crisp and flavorful topping. Grab your apron, and let’s get cooking!

1. Preheat and Prep Your Dish

First things first, get your oven preheating to 400°F (200°C). This ensures it’s nice and hot when your casserole is ready to bake. Go ahead and grease your baking dish. I recommend a 9×9 inch square dish or a similar 2-quart casserole dish. A little butter or non-stick spray will do the trick and prevent any of that delicious filling from sticking.

2. Cook the Butternut Squash

Place your cubed butternut squash into a large pot and add enough water to cover it completely. Bring the water to a boil over high heat, then reduce it slightly to maintain a steady boil. Cook the squash for about 15-20 minutes. The goal is for the cubes to be very tender, easily pierced with a fork. Once they’re soft, drain them thoroughly in a colander. This next part is important: let the squash sit in the colander for a few minutes to allow excess steam and water to escape. This little step is key to preventing a watery casserole.

3. Prepare the Smoky Pecan Topping

While the squash is boiling, you can make the topping. In a medium-sized bowl, whisk together the dry ingredients: chopped pecans, flour, brown sugar, that glorious smoked paprika, cinnamon, and salt. Add the pieces of cold butter. Using a pastry blender or just your fingertips, cut the butter into the mixture. Keep working it until it looks like coarse, damp sand with some small, pea-sized bits of butter remaining. Using cold butter is crucial here, as it will melt in the oven and create a crispier, more delicious streusel. Pop the bowl in the refrigerator to keep it chilled while you finish the filling.

4. Mash and Mix the Filling

Transfer the well-drained squash to a large mixing bowl. Using a potato masher, mash it until it’s mostly smooth. Don’t worry about getting it perfectly silky, a few small lumps add a nice, rustic texture. Now, add the rest of the filling ingredients: the sour cream, maple syrup, beaten eggs, melted butter, vanilla extract, cinnamon, nutmeg, salt, and flour. Use a spatula or wooden spoon to stir everything together until it’s well combined and has a smooth, consistent texture.

5. Assemble and Bake

Pour the squash mixture into your prepared baking dish and use your spatula to spread it into an even layer. Retrieve your chilled topping from the fridge and sprinkle it evenly over the entire surface of the squash filling. Now, it’s ready for the oven. Bake for 30-35 minutes. You’ll know it’s done when the filling is set (it shouldn’t jiggle too much in the center) and the topping is a beautiful golden brown. Let it rest on a wire rack for at least 10 minutes before serving. This allows the casserole to set up properly, making it much easier to slice and serve.

How To Serve Butternut Squash Casserole

This butternut squash casserole is a true team player, ready to shine on a holiday buffet or bring a little something special to a weeknight dinner. Its balance of sweet and savory notes makes it incredibly versatile, and there are so many wonderful ways to serve it.

The most classic way to serve this dish is as a standout side for a holiday feast. It’s absolutely perfect alongside a Thanksgiving turkey or a Christmas ham. The creamy texture and warm spices are a natural fit with roasted meats, gravy, stuffing, and cranberry sauce. Simply place the baking dish right on the table and let everyone help themselves. The beautiful golden-brown topping makes it a stunning centerpiece for your holiday spread.

But don’t just save this recipe for the holidays! Here are a few more ideas for serving it throughout the fall and winter seasons:

• As a Main Course: For a comforting vegetarian meal, serve a generous portion of the casserole alongside a crisp, tangy green salad dressed with a sharp vinaigrette. The acidity of the salad provides a wonderful contrast to the richness of the casserole.
• Individual Servings: For a more elegant presentation at a dinner party, bake the casserole in individual ramekins. Just be sure to reduce the baking time by about 5-10 minutes. It makes everyone feel like they’re getting their own special treat.
• With Pork or Chicken: This dish is a fantastic partner for roasted pork loin or a simple pan-seared chicken breast. The savory notes from the smoked paprika topping really complement these meats beautifully.
• Brunch Surprise: Who says casseroles are just for dinner? A small scoop of this butternut squash casserole is surprisingly delicious next to scrambled eggs and bacon for a hearty weekend brunch.

No matter how you choose to serve it, this casserole is best enjoyed warm from the oven, after it has had about 10 minutes to rest and set. The flavors will be at their peak, and the topping will be perfectly crisp. It’s a dish that brings warmth and comfort to any meal.

How To Store & Reuse Butternut Squash Casserole Leftovers

If you’re lucky enough to have leftovers of this butternut squash casserole, you’re in for a treat. It stores and reheats beautifully, and the flavors can even deepen and become more delicious overnight. Proper storage is key to enjoying it for days to come.

First, make sure the casserole has cooled completely to room temperature. Covering it while it’s still warm can create condensation, which can make the topping soggy. Once it’s cool, cover the baking dish tightly with plastic wrap or aluminum foil, or transfer the leftovers to an airtight container. Your leftover casserole will keep well in the refrigerator for up to four days.

When it comes to reheating, the goal is to warm the filling through while re-crisping that lovely pecan topping. The best way to achieve this is in the oven. Preheat your oven to 350°F (175°C), place the casserole in an oven-safe dish (if it’s not already in one), and heat for 15-20 minutes, or until warmed through. If the topping starts to get too dark, you can loosely cover it with foil. While you can use a microwave in a pinch, be aware that it will soften the topping rather than crisp it up.

Beyond simply reheating, here are a couple of creative ways to reuse your leftovers:

• Savory Breakfast Bowl: This is my absolute favorite way to use up the last little bit. Warm a scoop of the casserole in a bowl and top it with a perfectly fried or poached egg. The runny yolk mixed with the creamy squash is pure comfort.
• Quick Soup Starter: In a saucepan, combine a cup or two of leftover casserole with some chicken or vegetable broth. Use an immersion blender or a regular blender to puree the mixture until smooth. Add a splash of cream or coconut milk, season to taste, and you have a velvety, flavorful soup in minutes.

With these tips, you can enjoy every last bite of your butternut squash casserole, whether it’s fresh from the oven or as a delicious encore a few days later.

Substitutions & Variations For Butternut Squash Casserole

One of the things I love most about this butternut squash casserole recipe is that it’s a wonderful template for creativity. While it’s perfect as is, you can easily tweak it to suit your tastes, dietary needs, or simply what you have on hand in your pantry. Feel free to experiment and make it your own!

This recipe is quite flexible, so don’t hesitate to play around. The key is to maintain the balance of creamy filling and crunchy, flavorful topping. As long as you keep that core structure, you can swap in all sorts of delicious alternatives.

Here are some of my favorite substitutions and variations to get you started:

• Squash Swaps: If you don’t have butternut squash, this recipe works wonderfully with other winter squashes. Kabocha squash or even sugar pie pumpkin would be delicious. You could also make a fantastic sweet potato casserole using the exact same recipe, just substitute an equal amount of cooked and mashed sweet potatoes.
• Nut Variations: Not a fan of pecans? Finely chopped walnuts or even sliced almonds would make a great substitute in the topping. For a nut-free version, try using raw pumpkin seeds (pepitas) or even sunflower seeds for that essential crunch.
• Dietary Adjustments: To make this dish gluten-free, simply substitute a good quality all-purpose gluten-free flour blend in both the filling and the topping. For a dairy-free version, use a plant-based sour cream alternative (like one made from cashews or soy) and a vegan butter substitute. Coconut cream can also be used for an extra-rich filling.
• Flavor Twists: Want to lean into the warmth? Add a pinch of ground ginger or allspice to the filling. For a brighter flavor, stir a teaspoon of fresh orange zest into the squash mixture. If you like a little heat to balance the sweet, a pinch of cayenne pepper in the topping is absolutely divine.

These are just a few ideas to spark your imagination. Cooking should be fun and personal, so use this recipe as a guide and create a butternut squash casserole that your family will love.

5 FAQs About Butternut Squash Casserole

Here are some straightforward answers to the most common questions I receive about this butternut squash casserole recipe. I hope these tips help you get a perfect result every time!

Can I make this butternut squash casserole ahead of time?

Absolutely! This is one of the reasons it’s such a fantastic dish for holidays or entertaining, as you can do most of the work in advance. You have two main options. The first is to prepare the components separately. You can cook, drain, and mash the squash, then mix the filling ingredients together. Store the filling in an airtight container in the refrigerator for up to two days. You can also prepare the pecan topping and store it in a separate airtight container or zip-top bag in the fridge. When you’re ready to bake, just spread the filling in your dish, sprinkle on the topping, and bake as directed, adding about 5-10 extra minutes to the baking time since you’re starting with a cold dish.

Your second option is to fully assemble the entire casserole, cover it tightly with plastic wrap or foil, and refrigerate it for up to 24 hours. When it’s time to bake, remove it from the fridge about 30 minutes beforehand to let it come to room temperature slightly. This helps it bake more evenly. You may still need to add about 10 minutes to the total bake time. This make-ahead convenience is a true lifesaver during busy holiday cooking.

Why is my butternut squash casserole watery?

A watery casserole is a common issue, but it’s completely preventable with a few key techniques. The primary culprit is usually excess moisture from the squash itself. When you boil the squash cubes, they absorb water. It is absolutely crucial to drain them extremely well in a colander. After draining, I recommend letting the squash sit in the colander for at least five minutes. This allows the steam to escape, carrying a lot of that extra moisture with it. Some people even prefer roasting the squash instead of boiling to avoid introducing any water at all.

Another potential cause is the dairy you use. I strongly recommend using full-fat sour cream. Low-fat or fat-free versions have a higher water content and can break down during baking, releasing liquid into your casserole. Finally, make sure you don’t skip the two tablespoons of flour in the filling. It acts as a thickener and binder, helping the eggs and sour cream set into that perfect, creamy, custard-like texture rather than a soupy one.

Can I use frozen butternut squash for this casserole?

Yes, you can certainly use frozen butternut squash to save on prep time. It’s a convenient shortcut, especially when you’re short on time. However, you need to handle it properly to manage its high moisture content. Frozen squash releases a lot of water as it thaws. The best method is to thaw the squash completely in the refrigerator overnight. Once thawed, place it in a colander and press down gently to squeeze out as much excess liquid as possible.

After squeezing, you can proceed with the recipe as if you were using fresh, boiled squash. You’ll likely be able to skip the boiling step entirely. Just mash the thawed and drained squash and mix in the other filling ingredients. Because frozen squash can be a bit more watery than fresh, ensuring you drain it well is the most important step for achieving that ideal creamy consistency in your final dish.

Is this butternut squash casserole recipe savory or sweet?

This is a great question, and the answer is that it beautifully walks the line between both. At its heart, it leans sweet, which is traditional for this type of Southern side dish. The natural sweetness of the butternut squash is enhanced by the pure maple syrup and the brown sugar in the topping. The cinnamon and nutmeg in the filling also lend themselves to a dessert-like, comforting flavor profile that many people associate with dishes like pumpkin pie.

However, what makes my version special is the deliberate introduction of savory elements to create a more complex and balanced dish. The sour cream in the filling adds a subtle tang that cuts the sweetness, and the salt is essential for enhancing all the flavors. The real game-changer is the smoked paprika in the pecan topping. It adds a distinct, warm, and smoky flavor that provides a savory counterpoint to the sweetness. This makes the casserole feel more like a sophisticated side dish and less like a dessert, allowing it to pair wonderfully with savory main courses like roasted turkey or ham.

How do I peel and cut a butternut squash safely?

A butternut squash can be intimidating with its tough skin and awkward shape, but with the right technique, it’s quite manageable. Safety is key, so make sure you have a stable cutting board (place a damp paper towel underneath it to prevent slipping) and a sharp knife. A dull knife is more likely to slip and cause an accident.

Start by washing the squash. Then, trim off the top stem and the bottom end to create two flat, stable surfaces. Now, use a sharp vegetable peeler, preferably a Y-peeler, to remove the skin. Work in long, downward strokes from top to bottom. Once peeled, stand the squash upright on its wider, flat bottom and carefully cut it in half lengthwise. You will now have two long pieces. Use a sturdy spoon to scoop out the seeds and stringy bits from the hollowed-out bulb section. Finally, place the squash halves flat-side down on your cutting board and cut them into 1-inch cubes as the recipe calls for. Taking your time and using a secure setup makes all the difference.

Try These Recipes Next

If you enjoyed this sweet and savory take on a classic casserole, I have a few other recipes I think you’ll absolutely love.

• Southern Squash Casserole: This is the quintessential summer version, made with yellow squash, a creamy cheese sauce, and a buttery cracker topping. It’s a true Southern classic!
• Over 25 Thanksgiving Casserole Recipes: Looking for more holiday inspiration? This roundup has everything from green bean casserole to mac and cheese to help you plan the perfect feast.
• Sweet Potato Casserole with Pecan Streusel: If you loved the topping on this recipe, you have to try it on my classic sweet potato casserole. It’s another holiday must-have.

Happy cooking, and I hope these dishes bring as much joy to your table as they do to mine!