This Buttercup Squash Casserole recipe only uses a few ingredients to yield a show stopping side dish that has just the right amount of sweetness. Serve it up for the holidays or whenever you’re celebrating something special.
The best side dishes are delicious and easy to throw together, which is exactly what we had in mind when we dreamed up this buttercup squash casserole which is inspired by my mom stepmom. She made it one Thanksgiving a year or so ago and I just couldn’t get it out of my head. While it’s not the main course, it’s going to be a side dish that the whole family asks for again and again. Also – note to self: make more recipes with buttercup squash!
Looking For More Side Dish Recipes?
Then try out our classic sweet potato casserole with marshmallows recipe.
Key Ingredients + Substitutions
- buttercup squash – This is considered one of the sweetest squash varieties and has a flavor similar to a sweet potato or yam.
- butter – The right amount of savory flavors to balance out the sweeter notes.
- brown sugar– Coconut sugar would also work well here.
- unsweetened almond milk – We tested this with regular milk too and it works great.
- pecans – Adds a nice crunch to the otherwise creamy dish.
How To Make Buttercup Squash Casserole
Prep your buttercup squashes by quartering them and then scooping out the seeds and stringy flesh. Toss those parts away and arrange the prepped squash on a baking sheet, flesh side. up. Place the whole baking sheet in the oven and let them roast for 50-55 minutes or until you can easily push a fork through the flesh.
Once the squash quarters have cooled enough for you to handle them, scoop out the flesh of each and toss them into a large mixing bowl, followed by the butter, 1/4 cup of the brown sugar, salt, and milk. Use a hand mixer or potato masher to mix everything together.
Pro Tip
If you feel the mixture is still a bit dry, add additional splashes of milk until the texture is nice and creamy. Taste and add any additional brown sugar, as desired.
Place squash mixture in a 9×13 baking dish and sprinkle the top with remaining brown sugar and the chopped pecans. Cover with aluminum foil and bake at 375 degrees F for 20-30 minutes. Remove foil and continue baking for 5-10 minutes. Remove from the oven, let cook for a couple of minutes, and dig in!
Recipe FAQs and Tips
- Dairy-free: Simply use a dairy-free butter and milk option
- Storage: Place leftover casserole in an airtight container in the refrigerator for up to 5 days.
Did you make this easy squash casserole dish and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Don’t forget to check out my Instagram and TikTok account for some behind-the-scenes action and subscribe to my YouTube channel for more delicious recipe tutorials! Or give me a follow on Facebook or see what I am pinning on Pinterest!
Other Squash Inspired Recipes You Might Like
Buttercup Squash Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
Our easy Squash Casserole recipe is a delicious side dish that is full of flavor and perfect for this holiday season!
Ingredients
- 2 medium buttercup squash
- 1/2 cup butter, room temperature
- 1/4 – 1/2 cup brown sugar, divided, sub coconut sugar
- 1/4–1/2 cup unsweetened almond milk, sub reg. milk
- pinch of kosher salt
- 1/2 cup pecans, chopped
Instructions
- Prep: Preheat oven to 375 degrees F.
- Roast Squash: Cut each squash into quarters and use a spoon to scoop out the strings and seeds to discard. Place the squash quarters on a large baking sheet and bake for 50-55 minutes or until very tender.
- Scoop: Let squash cool at room temperature until you are able to hold them in your hand. Use a spoon to scoop the squash meat out of the outside shell and into a large bowl.
- Mix: Add butter, 1/4 cup brown sugar, unsweetened almond milk and salt to the bowl of squash. Use a potato masher or electric mixer to fully combine everything. If you feel the mixture is still a bit dry, add additional splashes of milk and combine until the desired texture is reached. Taste and add any additional brown sugar, as desired.
- Bake: Place squash mixture in a 9×13 baking dish and sprinkle the top with remaining brown sugar and the chopped pecans. Cover with aluminum foil and bake at 375 degrees F for 20-30 minutes. Remove foil and continue baking for 5-10 minutes.
- Serve: Let cool slightly and enjoy!
Notes
- Dairy-Free: simply use a plant-based butter.
- Storage: leftover squash can be stored in an airtight container in the fridge for 4-5 days.
Nutrition
- Serving Size: 4 oz
- Calories: 116
- Sugar: 4.2 g
- Sodium: 109.5 mg
- Fat: 11 g
- Carbohydrates: 4.8 g
- Protein: 0.6 g
- Cholesterol: 20.3 mg
Leave a Rating & Comment