Butternut Squash Casserole is a nice change from the sweeter squash dishes that usually show up around the holidays.
The squash is mashed until mostly smooth, so the casserole stays soft and creamy with a little texture left in it.
Sage, garlic, Parmesan, and black pepper keep the flavor savory, and the pecan breadcrumb topping gives it a bit of crunch. Nothing complicated, just a good mix of creamy and crisp.
It also works well as a Thanksgiving side when the table already has sweet potato casserole or other sweeter dishes.
Serve it with turkey, chicken, pork, stuffing, green beans, or just about any fall dinner.
Why You’ll Love This Butternut Squash Casserole
Savory Instead of Sugary
This isn’t the typical squash casserole loaded with brown sugar or marshmallows. Sage, Parmesan, garlic, and thyme keep it firmly on the savory side.
Creamy Without Heavy Cream
The cooked squash mashes easily, and Greek yogurt gives it a smooth texture without needing cream or a large amount of butter.
The Pecan Topping Adds Some Crunch
Soft squash benefits from a little contrast. Pecans and breadcrumbs make a crisp topping that holds up well against the creamy layer underneath.
Useful for Fall and Holiday Dinners
It works with roasted meats and other traditional sides, so it’s easy to add to Thanksgiving or Christmas dinner without changing the rest of the menu.
Ingredient Substitutions
Fresh Sage
Use about 1 tablespoon finely chopped fresh sage in place of the dried sage.
Regular Breadcrumbs
Plain breadcrumbs can replace the whole wheat breadcrumbs in the same amount.
Walnuts
Chopped walnuts can replace the pecans if that’s what is available.
Full-Fat Greek Yogurt
Plain full-fat or low-fat Greek yogurt can be used instead of nonfat Greek yogurt. The casserole will be slightly richer.
Romano Cheese
Grated Romano can replace the Parmesan. It has a saltier flavor, so reducing the added salt slightly may be helpful.
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Butternut Squash Casserole
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Ingredients
- 3 pound butternut squash peeled, seeded, and cut into 1-inch cubes
- 1 tablespoon olive oil
- ½ cup plain nonfat greek yogurt
- 2 large eggs
- ⅓ cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried sage
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Topping:
- ⅓ cup chopped pecans
- ⅓ cup whole wheat breadcrumbs
- 2 tablespoon grated parmesan cheese
- 1 tablespoon olive oil
- ½ teaspoon dried thyme
Instructions
- Preheat the oven to 375°F. Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
- Place the butternut squash in a large pot. Add enough water to cover the squash.
- Bring the water to a boil over medium-high heat. Reduce the heat to a simmer.
- Cook for 12 to 15 minutes, or until the squash is very tender.
- Using a colander, drain the squash and discard the water.
- Return the squash to the pot. Mash the squash until mostly smooth, leaving a little texture.
- Add the olive oil, Greek yogurt, eggs, Parmesan cheese, garlic powder, sage, onion powder, salt, and black pepper. Stir until evenly blended.
- Spread the squash mixture evenly in the prepared baking dish.
- Add the pecans, breadcrumbs, Parmesan cheese, olive oil, and thyme to a small bowl. Stir the topping until evenly mixed.
- Sprinkle the topping evenly over the squash.
- Bake uncovered for 30 to 35 minutes, or until heated through and lightly browned on top.
- Let the casserole stand for 5 minutes before serving.
Notes
Tips and Tricks
Drain the squash thoroughly – Extra water can make the casserole loose, so let the cooked squash drain well before mashing. Don’t make the squash completely smooth – Leaving a little texture keeps the casserole from feeling too much like a puree. Watch the topping near the end – Pecans can brown quickly once they start to toast. Prepare it ahead – Assemble the squash mixture in the baking dish, cover, and refrigerate. Add the topping shortly before baking so it stays crisp.Storing and Reheating
Refrigerator – Cover leftovers and refrigerate for up to 4 days. Oven – Cover loosely with foil and reheat at 350°F until warmed through. Remove the foil for the last few minutes if the topping needs to crisp again. Microwave – Reheat individual servings in short intervals until hot. The topping will be softer than when reheated in the oven.Nutrition
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