Sweet Butternut Squash Casserole

Sweet Butternut Squash Casserole is a must have for the holidays, rich, cozy, and packed with flavor! The smooth squash base is sweetened just right and topped with a golden, crunchy layer that adds the perfect texture. Whether you're hosting Thanksgiving, Christmas, or any festive gathering, this dish brings big flavor and plenty of servings to keep everyone happy!

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This post was last updated 6/2025.

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Shopping list:

• butternut squash
• granulated sugar
• milk
• vanilla extract
• salt
• all purpose flour
• eggs
• butter
• vanilla wafers
• brown sugar

Let me tell you, this recipe is absolutely irresistible!

My amazing sister Shannon made it for Christmas at my mom’s house, and from the very first bite, I was hooked. It’s creamy, sweet, and reminds me of sweet potato casserole, but honestly, it’s even better. I can already tell it’s going to become one of those dishes that shows up at every holiday table for years to come.

Like many of the recipes I share, this one is rooted in family. Some are passed down from my mom and grandma, and over time, we’ve added new favorites like this. With our German and Swedish heritage, and a Minnesota upbringing full of hot dishes, wild rice, and garden fresh produce, we always celebrate the season’s best. Butternut squash is everywhere in fall and winter here, and this dish is the perfect way to enjoy it.

Looking for more comforting holiday desserts? Try my Pumpkin Cheesecake Parfaits or Honeycrisp Apple Pie!

Have some leftover vanilla wafers that need to be used? Check out this Butterscotch Banana Pudding or Rum Balls!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• Refrigerate leftovers in an airtight container for up to three days.

• You can cook the squash ahead of time and refrigerate until using. Make sure to remove from the fridge 15 minutes before using to bring it up to room temperature. 

• A food processor or ziploc bag with a rolling pin both work great for crushing the vanilla wafers.

• If you're not a fan of vanilla wafers, feel free to switch things up with animal crackers, pretzels, Chessmen cookies, or any favorite cookie or cracker you love. You can also swap the butternut squash for sweet potatoes if that’s what you have on hand—both work beautifully in this sweet, comforting dish!

Our favorite kitchen equipment and supplies used with this recipe:

• Pyrex Basics 3 Quart Glass Baking Dish
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set
• OXO Good Grips Large Vegetable Peeler
• KitchenAid Gourmet Stainless Steel Wire Masher
• Pyrex Tinted Glass Mixing Bowls Set 

Yield 12 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

1 H & 20 M

Total time

1 H & 35 M

Sweet Butternut Squash Casserole

This Sweet Butternut Squash Casserole is a comforting holiday side dish that’s always a family favorite! The creamy, slightly sweet squash pairs perfectly with a buttery, crunchy topping that everyone fights over. It’s the ideal addition to your Thanksgiving or Christmas table and makes enough to serve a hungry crowd with ease!

Ingredients

• 1 butternut squash
• 1 cup granulated sugar
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons all purpose flour
• 3 large eggs
• 1/4 cup melted butter
• topping:
• 8 ounces vanilla wafers, crushed
• 1/2 cup butter, melted
• 1 cup brown sugar

Instructions

1. Preheat oven to 425 degrees F. grease a 9x13 glass baking dish.
2. Peel the butternut squash with a peeler and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
3. In a bowl, combine 3 cups mashed butternut squash, granulated sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted butter. Pour into the prepared baking dish.
4. Bake for 45 minutes or until set.
5. In a medium bowl, combine crushed vanilla wafers, 1/2 cup melted butter and brown sugar. Sprinkle evenly over the top of the casserole and return to the oven until the topping is lightly browned.

Nutrition Facts

Calories

393

Fat

17 g

Sat. Fat

9 g

Carbs

58 g

Fiber

2 g

Net carbs

57 g

Sugar

43 g

Protein

4 g

Sodium

208 mg

Cholesterol

81 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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