There’s something truly magical about the way acorn squash captures the essence of autumn. Sweet, nutty, and naturally golden, it’s the kind of vegetable that can transform a simple dinner into a seasonal celebration. When baked into a casserole with warm spices, crunchy pecans, and a buttery topping, acorn squash becomes an unforgettable side dish that fits perfectly on the Thanksgiving table, at a cozy family dinner, or even as a Sunday night treat.

This Acorn Squash Casserole is the ultimate comfort food: soft, velvety squash filling paired with a crisp, caramelized topping. It has just enough sweetness to feel indulgent while still being nourishing. If you’ve ever loved sweet potato casserole but wanted something a little lighter and nuttier, this dish is for you.

Ingredients:

2 medium acorn squash (about 3 lbs total)
2 tablespoons unsalted butter, melted
2 large eggs
½ cup milk (whole or 2%)
½ cup brown sugar, packed
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup all-purpose flour
½ cup brown sugar (for topping)
4 tablespoons butter, softened (for topping)
1 cup pecans, roughly chopped

Instructions:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Halve the acorn squash, scoop out the seeds, and place cut-side down on the baking sheet. Roast for 45–50 minutes, or until the flesh is fork-tender. Allow to cool slightly.
Scoop the roasted squash flesh into a large mixing bowl. Mash until smooth.
Stir in melted butter, eggs, milk, ½ cup brown sugar, cinnamon, nutmeg, salt, and vanilla. Mix until fully combined and creamy.
Spread the mixture evenly into a greased 9×9-inch baking dish.
In a separate bowl, prepare the topping: combine flour, ½ cup brown sugar, and softened butter until crumbly. Fold in chopped pecans.
Sprinkle the topping evenly over the squash mixture.
Bake uncovered for 30 minutes, or until the topping is golden brown and slightly crisp.
Remove from oven and allow to cool for 10 minutes before serving.

Tips & Tricks

Roast the squash a day ahead, then refrigerate until ready to use for easier prep.
For extra flavor, add a splash of maple syrup to the squash mixture.
Swap pecans for walnuts or almonds if you prefer.

Variations

Savory Twist: Reduce the sugar, add caramelized onions and shredded Gruyère cheese for a more savory casserole.
Gluten-Free: Use almond flour or oat flour instead of all-purpose flour in the topping.
Dairy-Free: Replace butter with coconut oil and milk with almond milk.

Acorn Squash Casserole

A cozy fall casserole made with roasted acorn squash, warm spices, and a buttery pecan topping.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings: 6 servings

Course: Holiday, Side Dish

Cuisine: American, Comfort Food

Calories: 260

Ingredients Equipment Method Notes

Ingredients

Acorn Squash Filling

2 medium acorn squash about 3 lbs
2 tbsp unsalted butter melted
2 large eggs
0.5 cup milk whole or 2%
0.5 cup brown sugar packed
1 tsp cinnamon
0.25 tsp nutmeg
0.25 tsp salt
1 tsp vanilla extract

Topping

0.5 cup all-purpose flour
0.5 cup brown sugar for topping
4 tbsp butter softened, for topping
1 cup pecans chopped

Equipment

Mixing bowls
Baking sheet
Wire rack
Hand mixer or stand mixer

Method

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Halve acorn squash, scoop seeds, roast cut-side down for 45–50 minutes.
Scoop roasted flesh into bowl and mash.
Mix with butter, eggs, milk, sugar, cinnamon, nutmeg, salt, and vanilla.
Spread mixture in greased baking dish.
Prepare topping with flour, sugar, butter, and pecans; sprinkle over filling.
Bake 30 minutes until golden brown.
Cool 10 minutes before serving.

Notes

This casserole is perfect for fall holidays and can be made ahead of time for convenience.

Serving Suggestions
This casserole pairs beautifully with roasted turkey, baked ham, or even grilled chicken. It’s also delicious alongside green bean casserole, cornbread, or cranberry sauce.

Storage Information

Refrigerate leftovers in an airtight container for up to 4 days.
Reheat in the oven at 325°F (160°C) for 15 minutes to restore crispness.
Freeze baked casserole (without topping) for up to 2 months; thaw, add topping, and bake fresh.

FAQ

Can I use butternut squash instead? Yes! Butternut squash makes a sweeter, creamier alternative.
Can I make this ahead of time? Absolutely. Assemble the casserole, refrigerate, then bake just before serving.
Do I have to peel the squash? No need—the flesh scoops out easily after roasting.

History / Fun Facts
Acorn squash, also known as “Des Moines squash,” has been grown in North America for centuries. Native American tribes prized it for its ability to store well through winter. Today, it’s a fall staple that symbolizes the harvest season.

Acorn Squash Casserole – A Cozy Fall Favorite