Butternut Squash Casserole with Maple Pecans
Every year my family has made some type of squash casserole for Thanksgiving. When I was around 13 years old, it became my job to prepare the casserole. My Butternut Squash Casserole with Maple Pecans has been a staple at my family’s Thanksgiving table ever since. Seasonal butternut squash is paired with maple “candied” pecans and cozy spices for the perfect side dish to accompany your holiday meal.
Butternut squash casserole is so warming and hearty; it is just bursting with fall flavours and colours too. I also have a low-key addiction to the maple pecans, they are so delicious! There have been occasions where most of the pecans didn’t make it to the top of the casserole if you’re catching my drift… I’m salivating just thinking about them. Also, the kitchen smells amazing when the pecans are being prepared (as if you needed any more persuading).
Table of Content
- Ingredients for Butternut Squash Casserole with Maple Pecans
- Step 1—Roast the Squash
- Step 2—Prepare the Maple Pecans
- Step 3—Mash the Roasted Squash
- Step 4—Assemble and Serve
- More Holiday Side Dishes
Ingredients for Butternut Squash Casserole with Maple Pecans
To make this casserole, you will need the following ingredients:
Roasted Squash
- 3 large butternut squashes
- 4 sprigs fresh thyme, leaves picked
- 2 tablespoons olive oil
- Sea salt
- Fresh black pepper
- 2 tablespoons maple syrup
Maple Pecans
- 240 grams raw pecans
- 2/3 cup maple syrup
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon sea salt
Step 1—Roast the Squash
Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
Cut the squashes in half lengthwise and scoop out the seeds. Place the split squashes on the prepared baking sheet and drizzle with the olive oil. Season with the fresh thyme leaves, sea salt, and black pepper. Flip the squashes so they are cut-side-down on the baking sheet. Roast for one hour or until the squash is soft enough to push a fork through.
Remove the squash from the oven, flip them so they are now cut-side-up, and allow them to cool slightly. You want the squash to cool down enough to handle for the mashing component of this recipe.
Step 2—Prepare the Maple Pecans
Heat a stainless steel pan over low heat. Once the pan is properly heated—you can use the water trick to test this—add the maple syrup. The syrup will start to bubble and boil immediately. Stir in the cinnamon, cayenne pepper, and salt, then cook the syrup down for 2 to 3 minutes, stirring constantly, so it reduces slightly.
Once the maple syrup has reduced, pour in the roughly chopped pecans and stir well to coat. Continue to cook the pecans, stirring frequently, for another 5 to 6 minutes. The pecans are ready when basically no maple syrup remains on the bottom of the pan.
Remove the maple pecans from the heat and spread them out in an even layer on a piece of parchment paper to cool and harden.
Step 3—Mash the Roasted Squash
Once the squash is cool enough to handle, pull the roasted flesh away from the skin using a fork and transfer it to a 9 x 13 inch casserole dish. Pour in 2 tablespoons of maple syrup, season with sea salt and pepper, and mash until smooth. Taste and adjust the seasoning as needed.
Step 4—Assemble and Serve
Reheat the squash in the oven. Top the casserole with the cooled maple pecans, spreading the nuts out evenly across the squash. Serve immediately.
If you are planning on making this dish ahead of time, do not add the maple pecans until you are ready to serve; otherwise, they will soften from the moisture in the squash.
More Holiday Side Dishes
If you loved this Butternut Squash Casserole with Maple Pecans, be sure to try these other perfect holiday side dishes:
Easy Kale Salad with Sweet Potatoes, Dates, and Pistachios
Happy Thanksgiving to all my fellow Canadians!
Butternut Squash Casserole with Maple Pecans
Equipment
- 9 x 13 inch casserole dish
- Rimmed half-sized baking sheet
- Stainless steel frying pan
Ingredients
For the Squash
- 3 large butternut squashes
- 4 sprigs fresh thyme, leaves picked
- 2 tablespoons olive oil
- Sea salt & fresh pepper, to taste
- 2 tablespoons pure maple syrup
For the Maple Pecans
- 240 grams pecans, roughly chopped
- 2/3 cup pure maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/8 teaspoon of cayenne pepper
Instructions
- Preheat the oven to 400°F.
- Slice the squashes in half lengthwise and scoop out the seeds. Rinse and roughly chop the thyme. Place the squash on a large rimmed baking sheet and drizzle with olive oil, then sprinkle with salt, pepper, and thyme. Flip the squashes so they are cut-side-down on the baking sheet and roast for 1 hour and 15 minutes or until the squash is soft enough to stick a fork through. Remove from oven and set aside to cool.
- While the squash is roasting, heat a stainless steel pan over low heat. Once the pan is heated, add the maple syrup. Stir in the cinnamon, cayenne pepper, and salt, then cook the syrup down for 2 to 3 minutes, stirring constantly, so it reduces slightly.
- Add the pecans to the syrup and stir until the nuts are evenly coated and no syrup remains in the pot. This will take an additional 5 to 6 minutes. Transfer the nuts onto a piece of parchment paper and allow to cool completely.
- Scoop the flesh out of the roasted squashes and transfer it to a 9 x 13 inch casserole dish. Add 2 tablespoons of maple syrup, season with salt and pepper, then mash the squash until smooth. Taste and adjust the seasoning.Reheat in the oven before serving, then sprinkle the maple pecans on top.
love!
Look forward to this every year!!
Delicious! One of our daily favourites every time!
So tasty and festive! Awesome for thanksgiving dinner.