Praline Butternut Squash Casserole


I have expressed many times before my love for butternut squash.  This recipe is simply delicious and would make a wonderful addition to any Thanksgiving buffet.  This casserole can be assembled up to 3 days in advance and baked fresh the day of.  How’s that for getting ahead of the game?

Move over sweet potatoes… there’s a new guy in town.

Praline Butternut Squash Casserole

  • 4 cups pureed butternut squash (2 medium squash)
  • 4 tablespoons melted butter
  • 2 eggs
  • 1/2 teaspoon salt

topping

  • 1/2 cup shredded coconut, unsweetened
  • 1/2 cup toasted chopped pecans
  • 1/2 cup almond flour, packed
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup honey
  • 4 tablespoons butter, room temperature
  1. Preheat oven to 325.
  2. Prepare topping, by combining all the dry ingredients.  Then stir in the honey and butter, with hands or a fork.  Set aside mixture.
  3. Whisk together the butternut squash puree, eggs, melted butter and salt.  Spread mixture evenly into a 2 1/2 or 3 quart casserole dish.
  4. Using your fingers, crumble the topping onto the squash.
  5. Bake for 40-45 minutes until golden brown.

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18 Responses to Praline Butternut Squash Casserole

  1. Erica says:

    This looks incredible! I’m definitely making this as part of my thanksgiving spread.

  2. Madeline says:

    This looks divine! I want to make it as well! But I think I am going to try and make a small side dish of it without the nuts…my little sister is allergic to Almonds! :) But it looks super good! And I love Pralines. :)

    :)

  3. Alexandria says:

    This looks awesome! I’m just only finding it now but I love making casseroles because they are easier for me. I can’t wait to give this a try! Thanks for sharing!

  4. Angie says:

    Hi Michelle,

    I have quite a few other restrictions in my diet – i was wondering if Coconut oil can be used as a replacement for butter in most or all recipies?

    (I see that is the way with some of you baking)

    Thanks!

    • Michelle says:

      Angie,
      For the most part, you can easily sub coconut oil in place of butter. I do it often and most things turn out pretty much the same.
      ~Michelle

  5. Sheridan says:

    Delicious! I made this for our Thanksgiving dinner this evening and it was a hit! My children gobbled it down as did my husband and his parents. I will definitely make this in the future.

    Yummy! :)

  6. jessie says:

    Michelle

    Love is recipe I will definite try, americans are very big on pumpkin and this certain is a great way to serve it. Love you website, if you are not a writer you certainly do a good job.

    Jessie

  7. jessie says:

    love this recipe and will try, the top is certainly unusual for a savory meal but looks interesting.

  8. Debbie says:

    This is a great idea! Thanks :)

  9. Amy says:

    Oh my goodness! I think you may have just saved me! I had some that wanted a sweet potato casserole for Thanksgiving and some sweet potato biscuits! Now I think I will try this and the biscuits! I’m trying to go easy on the nuts this year (particularly the almonds) as I overdid them last year and my tummy paid the price. :( Do you think I could sub some coconut flour for the almond flour? Thanks again for the recipe!!!

  10. Mary Jane Sieber says:

    I have this in the oven right now. I’m doing a test run for Thanksgiving dinner this year. I used coconut nectar instead of honey and ghee instead of butter. Can’t wait to try it. Thanks for the recipe!

    Mary Jane

  11. JoAn Mayes says:

    I left out the coconut and added more pecans. This was like a combined “pumpkin pie/pecan pie”. I’m going to experiment and put the ingredients in a pie crust and see how that works for a combo pumpkin/pecan dessert.

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