If you’re looking for a cozy, crowd-pleasing side that brings warmth and joy to any gathering, this Butternut Squash Casserole with Pecan Topping and Marshmallows Recipe is an absolute must-try. It’s that perfect balance of creamy, sweet, and crunchy—with the natural sweetness of roasted butternut squash blending seamlessly with a buttery pecan topping and that irresistible toasted marshmallow finish. Whether it’s a holiday feast or a comfort food craving, this casserole will quickly become your new favorite dish to share and savor.
Ingredients You’ll Need
The magic of this casserole lies in its simplicity and quality ingredients. Each component works in harmony to create layers of flavor and texture that are truly unforgettable, from the velvety butternut squash base to the crunchy pecan topping and the delightfully gooey marshmallows.
- Butternut squash (2 pounds): Roasting the squash intensifies its natural sweetness and creates a smooth texture essential for this dish.
- Whole milk (¼ cup): Adds creaminess and helps bind the squash mixture together.
- Vanilla extract (1 teaspoon): A subtle hint that enhances the squash’s flavor and adds warmth.
- Granulated or brown sugar (1 cup): Sweetens the casserole naturally, balancing savory elements perfectly.
- Salt (¼ teaspoon): Elevates all the flavors without overpowering the dish.
- Unsalted butter (â…” cup melted + 2 tablespoons melted): Adds richness and helps with the crisp pecan topping.
- Ground cinnamon (¼ teaspoon + ⅛ teaspoon): Offers a comforting, spicy note that complements the squash and nuts beautifully.
- Eggs (2 large, lightly beaten): Provides structure to hold the casserole together while keeping it tender.
- Pecan halves (1 cup): For that crunch and nutty flavor that takes the topping to the next level.
- Brown sugar (2 tablespoons, packed): Sweetens and caramelizes the pecan topping during baking.
- Marshmallows (optional): Brings a nostalgic, melty, golden-brown finish that makes this dish feel like a holiday tradition.
How to Make Butternut Squash Casserole with Pecan Topping and Marshmallows Recipe
Step 1: Roast Your Butternut Squash
Start by preheating your oven to 350°F and prepare a baking sheet with parchment paper or foil. Slice the squash lengthwise, scoop out the seeds, and place it cut side down on the tray. Roast for about 45 minutes until the flesh is tender when poked with a fork. This roasting step is key as it mellows the squash’s flavor and softens it perfectly.
Step 2: Prepare the Squash Mixture
Once the squash has cooled a bit, scoop out the flesh into a large bowl. Mash it until smooth or use a food processor for a silkier texture. Then, add the milk, vanilla, sugar, melted butter, cinnamon, salt, and lightly beaten eggs. Stir or fold everything together until combined. Don’t worry if a few lumps remain; that adds character!
Step 3: Bake the Base
Lightly spray your casserole dish with vegetable cooking spray and pour in the squash mixture. Bake for about 30 minutes until the edges are just set but the center still jiggles slightly. This step ensures the casserole has a creamy core and holds together nicely once cooled.
Step 4: Make the Pecan Topping
While the base bakes, mix the pecan halves with melted butter, brown sugar, and cinnamon in a small bowl until everything is coated evenly. Once the base is ready, sprinkle this topping generously over the casserole, then return it to the oven for an additional 15 minutes. This creates a satisfyingly crunchy, sweet contrast to the smooth squash.
Step 5: Add Marshmallows (Optional) and Broil
If you’re going all out, bake the casserole up to 45 minutes and then top it with marshmallows. Switch your oven to the broil setting on high and toast the marshmallows until golden brown and melty. Keep a close eye here—they can go from perfectly toasted to burnt in seconds! Serving the casserole immediately after broiling means enjoying that warm, gooey goodness at its best.
How to Serve Butternut Squash Casserole with Pecan Topping and Marshmallows Recipe
Garnishes
A handful of fresh chopped parsley or a sprinkle of extra chopped pecans adds a lovely pop of color and crunch to the top just before serving. For a touch of holiday spirit, consider a dash of nutmeg or a drizzle of maple syrup to deepen the sweetness.
Side Dishes
This casserole pairs beautifully with savory mains like roast turkey, glazed ham, or even a simple herb-roasted chicken. Fresh green vegetables like sautéed green beans or roasted Brussels sprouts add balance and brightness to your plate.
Creative Ways to Present
For entertaining, serve the casserole in individual ramekins topped with pecans and marshmallows, making it feel extra special and personalized. Another fun idea is to layer it in a trifle dish for a stunning visual of gooey, crunchy, and smooth textures, surprising your guests with each scoop.
Make Ahead and Storage
Storing Leftovers
Leftover casserole can be stored in an airtight container in the refrigerator for up to 4 days. This makes it an excellent make-ahead side for busy holiday weeks or whenever you want a warm, comforting bite the next day.
Freezing
You can freeze the casserole before adding the pecan topping and marshmallows. Store it tightly wrapped or in a freezer-safe dish for up to 2 months. When ready to eat, thaw overnight in the fridge, then add your toppings and bake as usual.
Reheating
Reheat leftovers in the oven at 325°F until warmed through, about 15-20 minutes. This helps maintain the topping’s crunch. If using marshmallows, you can broil them again briefly at the end for that fresh toasted finish.
FAQs
Can I use canned butternut squash instead of fresh?
While fresh butternut squash provides the best flavor and texture, you can use canned squash in a pinch—just ensure it’s pureed and drained well to avoid excess moisture in your casserole.
Is it possible to make this recipe vegan?
To veganize, substitute the butter with plant-based margarine, use a non-dairy milk like almond milk, and replace eggs with flax eggs or a commercial egg replacer. Use vegan marshmallows if topping with marshmallows.
Can I prepare the casserole fully ahead of time and bake later?
Absolutely! You can assemble the entire casserole, including the pecan topping, and refrigerate for up to 24 hours before baking. Just add the marshmallows right before broiling to keep them fresh.
How do I prevent the marshmallows from burning too fast under the broiler?
Watch them closely and broil on the top oven rack so you can control the heat better. It helps to rotate the casserole frequently and remove it as soon as the marshmallows turn golden brown.
What can I substitute for pecans if I have a nut allergy?
Try using toasted pumpkin seeds, sunflower seeds, or even crispy breadcrumbs mixed with brown sugar and cinnamon for a crunchy topping without the nuts.
Final Thoughts
I promise, once you try this Butternut Squash Casserole with Pecan Topping and Marshmallows Recipe, it will become a cherished part of your holiday or comfort food rotation. Its luscious texture, sweet and nutty flavors, and that irresistible toasted marshmallow topping create a dish that feels like a warm hug on a chilly day. So gather your ingredients, turn on the oven, and enjoy the delight this casserole brings to your table with every bite!
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Butternut Squash Casserole with Pecan Topping and Marshmallows Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Butternut Squash Casserole is a comforting, sweet, and nutty side dish perfect for holiday meals or cozy dinners. Baked with tender roasted butternut squash blended with milk, eggs, and warm spices, then topped with a crunchy pecan and brown sugar topping, and optionally toasted marshmallows for a sweet finish. This casserole balances creamy texture with a toasted nut crust, making it a delightful addition to any table.
Ingredients
Main Casserole
- 2 pounds butternut squash (about 2 to 2 1/2 pounds raw, yields 4 cups cooked squash)
- ¼ cup whole milk (2 oz)
- 1 teaspoon vanilla extract
- 1 cup granulated sugar (222 g) or brown sugar, packed (226 g)
- ¼ teaspoon salt
- â…” cup unsalted butter, melted
- ¼ teaspoon ground cinnamon
- 2 large eggs, lightly beaten
Topping
- 1 cup pecan halves
- 2 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar, packed
- â…› teaspoon ground cinnamon
Optional
- Marshmallows (large or small, for topping)
Instructions
- Preheat and prepare baking sheet: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Roast the butternut squash: Cut the butternut squash in half lengthwise and scoop out the seeds. Place squash halves cut side down on the lined baking sheet and bake for about 45 minutes, or until the flesh is tender when pierced with a fork. Remove from oven and let cool enough to handle safely.
- Prepare casserole dish: Lightly spray a casserole dish with vegetable cooking spray and set aside.
- Make the squash mixture: While still warm, scoop the butternut squash flesh into a large bowl, discarding the skin. Mash with a potato masher or process in a food processor until smooth with no chunks. Stir in the milk, vanilla, sugar, melted butter, salt, and cinnamon until evenly combined. Fold in the lightly beaten eggs and mix until blended. A few lumps are fine.
- Bake the casserole base: Pour the squash mixture into the prepared casserole dish. Bake in the preheated oven for about 30 minutes, until the mixture is almost set but still slightly wobbly.
- Prepare and add topping: While the casserole bakes, combine pecans, melted butter, brown sugar, and cinnamon in a small bowl, stirring until the pecans are well coated. Remove casserole from oven and evenly sprinkle the pecan topping over it. Return to oven and bake for about 15 minutes more until fully set.
- Optional marshmallow topping: If using marshmallows, bake the casserole for 45 minutes total. Then remove from oven and top with marshmallows. Preheat the oven broiler on high and place the casserole under the broiler to toast marshmallows until melted and golden brown, watching carefully to avoid burning. Serve immediately.
Notes
- For a smoother texture, use a food processor to puree the cooked squash instead of mashing.
- You can substitute brown sugar for granulated sugar in the casserole mixture for a richer flavor.
- Use fresh pecans for best texture and flavor; toasted pecans will add extra nuttiness.
- Adjust cinnamon and vanilla extract to taste for personal preference.
- Marshmallows are optional but add a traditional sweet topping popular in holiday versions of this dish.
- Make sure to watch closely when broiling marshmallows as they burn very quickly.
