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Butternut Squash Casserole

Butternut squash casserole studded with fresh cranberries and topped with sweet, pecan topping.
Servings 12 -14 servings


  • 2 butternut squashes
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup milk
  • 2 Tbs. butter
  • 1 tsp. McCormick vanilla
  • 1/4 tsp. McCormick cinnamon
  • 1/4 tsp. McCormick nutmeg
  • 1/4 tsp. salt
  • 1 cup fresh cranberries coarsely chopped

Topping ingredients

  • 5 Tbs. butter melted
  • 2/3 cup brown sugar
  • 2/3 cup flour
  • 1 cup pecan pieces


  • Cut each squash in half length-wise. Scoop out seeds. Place face down in baking pan. Add several cups of water to keep squash from drying out. Bake at 350 for 1.5 hours or till soft.
  • Cool squash and then use a spoon to scrape squash from skin. Place in large mixing bowl.
  • Add the remaining ingredients, except the cranberries and topping ingredients. Mix with electric mixer until well combined.
  • Fold in cranberries.
  • Spoon into greased casserole dish.
  • Stir topping ingredients together in a medium sized bowl. The consistency will be like wet sand.
  • Sprinkle on top of casserole.
  • Bake at 350 for 30-40 min.
  • To make in slow cooker, grease the crock before adding casserole. Cook on low for 4-5 hours.