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Butternut Squash and Pecan Casserole

Butternut Squash and Pecan Casserole

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
emoon

emoon

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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 20.3g
  • 7%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Mickey
3

Mickey

1/14/2013

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.

Shawnie
2

Shawnie

11/9/2013

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!

Catmki
1

Catmki

10/19/2013

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.

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