squash casserole on a table with carrots and rolls.

Maple Pecan Winter Squash Casserole

Warm and inviting Maple Pecan Winter Squash Casserole combines squash with a touch of maple syrup and toasty pecans for a great holiday side dish.


  • 3-4 pounds winter squash pumpkin, butternut squash, acorn squash, etc.
  • 3 eggs lightly beaten
  • ½ cup maple syrup
  • ½ cup butter melted
  • Salt and pepper
  • nutmeg


  • 1/2 cup brown sugar
  • 1/4 cup butter softened
  • 1/4 cup all-purpose flour
  • 3/4 cup chopped pecans


  1. Peel and chop the squash into 1 inch pieces, place in a stock pot and cover with water. Bring to a boil and cook until fork tender. Drain and mash the squash.

  2. Preheat oven to 350 Fahrenheit

  3. Add eggs, maple syrup, butter and butter to the mashed squash and mix until combined. Season to taste with nutmeg, salt and pepper. Spoon into a 3 quart casserole or 13 x 9 inch pan.

  4. In a small bowl, combine topping ingredients and crumble over the top.

  5. Bake at 375 until heated throughout, about 40-45 minutes.