Butternut Squash Casserole

Switch out your sweet potato casserole with butternut squash! This butternut squash casserole is sweet and creamy and topped with crispy butternut squash seeds.

Butternut Squash Casserole 2

Looks like sweet potato casserole doesn’t it? Well I hate to burst your bubble but it’s butternut squash and it tastes even better! Roasted with nutmeg and chili powder and then blended with honey, cinnamon, and ginger (don’t ask why I roasted with one seasoning and then added more later). Since one friend at Friendsgiving has a nut allergy I quickly substituted the nuts in the topping for butternut seeds. Now that’s how you make the most out of your squash! You could also try swapping sweet potato in your favorite casserole recipe and using butternut squash instead. You won’t be sorry. After being shocked to discover it wasn’t sweet potato, all my friends said they preferred it with butternut squash!

Butternut Squash Casserole 1

One year ago: Single Serving Apple Crumble

Two years ago: Homemade Peanut Butter Hot Cocoa Mix

Three years ago: Pumpkin Kissed Gingerbread Brownies


Serves 8-10



3-1/2 lb. butternut squash (about 1 large)

1 Tbsp olive oil

1/2 tsp ground nutmeg, divided

1/4 tsp chili powder

1/2 tsp salt, divided

1/4 tsp pepper

1/3 cup honey

1 egg

1/2 tsp ground cinnamon

1/8 tsp ground ginger


1/4 cup packed dark brown sugar

1 tsp ground cinnamon

1 Tbsp butter, room temperature

Reserved seeds


  1. Preheat oven to 400 degrees F. Line two baking sheets with foil and lightly coat with cooking spray.
  2. Peel and cut butternut squash into 1-inch cubes. Rinse and dry the seeds, set aside.
  3. In a large bowl, toss butternut squash with oil, 1/4 teaspoon each nutmeg, chili powder, salt, and pepper. Spread in an even layer on one prepared baking sheet. Toss seeds in the same bowl to pick up any leftover oil and seasoning, then spread in an even layer on the second baking sheet.
  4. Place squash and seeds in the oven and roast for 10 minutes, stir the seeds, roast for 10 more minutes then remove the seeds, flip the squash and roast for 20 minutes more.
  5. Remove from oven and reduce oven to 350 degrees F. Lightly coat a 9×13-inch baking dish with cooking spray.
  6. In a large bowl, mash the butternut squash with a fork or potato masher until almost pureed. Add the honey, egg, cinnamon, ginger, remaining 1/4 teaspoon nutmeg, and remaining 1/4 teaspoon salt. Stir until combined or whip with an electric hand mixer until smooth. Spread into the prepared baking dish.
  7. Mix the brown sugar and cinnamon in a bowl, then cut in the butter until mixture is coarse. Stir in the roasted seeds and sprinkle over the squash. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.

Source: Adapted from Food Network.


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