This squash casserole will go well with any turkey or ham dinner. Feel like eating pecans rather than walnuts? Go right ahead, they are a great substitute!



Original recipe yields 6 servings
The ingredient list now reflects the servings specified


  • Preheat oven to 325 degrees F (165 degrees C). Grease one 2 quart casserole dish and set aside.

  • Combine the butternut squash, white sugar, brown sugar, margarine, pineapple, cinnamon, vanilla and nutmeg. Mix well and pour into casserole dish.

  • Sprinkle with chopped nuts and bake for 40 to 45 minutes.

Nutrition Facts

316 calories; 11.9 g total fat; 0 mg cholesterol; 96 mg sodium. 54 g carbohydrates; 2.7 g protein; Full Nutrition

Reviews (76)

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Most helpful positive review

Rating: 5 stars
This was a big hit at a community pot luck. I increased the squash to 5 cups and reduced the white sugar. It was delicious and I'll be making it again. Read More

Most helpful critical review

Rating: 1 stars
Thought I would try something new with the butternut. Well I have just looked back to see what everyone else thought and was really surprised. We had it last night..following recipe exactly except decreasing the sugar amount a bit. Being from the south I thought we would enjoy it...but NO way will I waste my other stuff again to make it. Truely sorry.... Read More
87 Ratings
  • 5 star values: 57
  • 4 star values: 20
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 2
Rating: 4 stars
Be careful with this recipe. It is very good and makes a beautiful presentation. However the flavor is very rich...a small serving will be plenty. Would be great for Thanksgiving or some other special occassion. Not something you would "whip-up" on a school night. It's a keeper for when we have guests. Read More
Rating: 5 stars
This was a big hit at a community pot luck. I increased the squash to 5 cups and reduced the white sugar. It was delicious and I'll be making it again. Read More
Rating: 5 stars
I made this dish for Thanksgiving and everyone loved it. It tasted fantastic and wasn't very hard to make at all. Even my kids ate it. It was just fabulous. Read More
Rating: 5 stars
WHAT A FABULOUS DISH!!!! You know what I did? I used FROZEN butternut squash. Two small bags. WOO HOO was this easy and MY MOTHER loved it!!!! She brought the leftovers home. My children didn't like it but they dont like anything except mcdonalds!!!;o( (I am exagerating) Read More
Rating: 4 stars
I reduced the sugar as recommended to 1/3 cup. Came out great! (I reduced it to 1/4 cup the first time but it didn't seem quite sweet enough.) Read More
Rating: 2 stars
Excellent taste but I would use 1/4 amount of suger and omit juice of pineapple. Read More
Rating: 5 stars
This was really tasty! We get an abundance of squash from a farm share and end up cooking pureeing and freezing tons of squash. Usually I just add some butter or margarine and a little cinnamon. This recipe was a great change! I omitted the nuts due to food allergies and left out the nutmeg since I don't like it. I also omitted the white sugar (I didn't increase the brown just left it as is) and it was plenty sweet. The combination of the squash pineapple brown sugar and cinnamon was delicious! I'll definitely make this recipe again! Read More
Rating: 5 stars
Sooooo delicious!! I halved the sugar like some suggested and this was incredible. It is a side dish and dessert all in one. Will definatley be serving this one at holiday time!! Read More
Rating: 4 stars
Try using different type squashes even mashed yams. I've even baked this with some sliced apples added to the squash. A keeper but cut back on the sugar or your guests will think it's dessert! Read More