Butternut Squash and Pecan Casserole Recipe - Allrecipes.com
Butternut Squash and Pecan Casserole Recipe
  • READY IN 1 hr

Butternut Squash and Pecan Casserole

Recipe by  

"This recipe was given to me by my aunt and is now a standard in my home by request for holidays and potlucks. It's yummy onion flavor and nut topping go great with ham or turkey."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix butternut squash, onion, mayonnaise, Cheddar cheese, sugar, and egg in a casserole dish.
  3. Combine cracker crumbs, pecans, and sunflower seeds in a bowl; sprinkle over squash mixture. Pour melted butter over crumb topping.
  4. Bake in the preheated oven until casserole is bubbling and crumb topping is browned, about 45 minutes.
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Reviews More Reviews

Jan 22, 2014

Very good dish, and not overly sweet; made as written. Other recipes like this call for 1/2 cup sugar or more versus 1/4 cup for this one. For the ‘1/2 cup cracker crumbs’, used 12 Ritz crackers. The nut topping, with sunflower seeds included, gives this a nice twist from the norm. While using the specified amount of butter, next time might reduce it slightly to say 3 tablespoons. A good choice for a Thanksgiving or Christmas dinner, especially if lots of sweet stuff is already in the planned food choices. Thank you emoon.

 
Jan 14, 2013

If you take this to a pot luck dinner, you'll be overwhelmd by the requests for the recipe. I didn't have crackers so I used crushed potato chips.

 

11 Ratings

Nov 09, 2013

Delicious! Loved this. It was great. I used 1 whole package of Ritz crackers and used a lot more butter 1/2 cup when drizzling over them. I also used a whole onion. The nuts on top are so different and unusual but taste yummy. Loved it and so did the family!

 
Oct 19, 2013

I used Splenda instead of sugar, egg whites instead of a whole egg, low fat mayonnaise and cheese to cut he calories and fat. It was delicious 157calories a serving and 10.4 gms of fat.

 
Aug 30, 2013

Used panko crumbs, pecans and pumpkin seeds. I think you could use any nuts and seeds. I used two Tbl of dried onion flakes.

 
Feb 04, 2015

My husband and I both love this recipe. The mayo and onion make it different from the typical sweet squash casseroles, aand give it a velvety texture as well. I'm making it for the third time tonight.

 
Jan 28, 2015

This is wonderful. I used coconut oil, sesame crackers, breadcrumbs and almonds on top because that is what I had and it still turned out great. I did precook the squash in the microwave to speed up the process.

 
Apr 01, 2015

I enjoyed it. Substituted sliced almonds for the seeds/nuts because it's what I had. Measured the sugar a little lean. Think I'll be sure to use a sweet onion next time because the yellow onion was a little strong. I'll likely put the onion in the blender because the kids (7 and 4yrs) really liked their first bite, but I think the texture turned them off. I was so glad to find a squash recipe that didn't sound like a dessert... most of them have a whole cup of sugar... sounds more like pie or a dessert to me.

 

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Nutrition

  • Calories
  • 313 kcal
  • 16%
  • Carbohydrates
  • 20.3 g
  • 7%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 24.6 g
  • 38%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 176 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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