Butternut Squash and Sweet Potato Casserole (Fall Harvest)

Hi, I’m Chef Emma! As the leaves turn golden and the air gets crisp, my kitchen naturally shifts towards the warm, earthy flavors of the harvest. This Butternut Squash and Sweet Potato Casserole is a celebration of that season—a vibrant, orange-hued dish that is as beautiful as it is delicious.

It combines the nutty depth of butternut squash with the natural sweetness of sweet potatoes, creating a side dish that is rich, velvety, and comforting​

“Looking for more holiday side dish ideas? Check out our complete guide: 10 Best Seasonal and Holiday Side Dishes“

I love serving this at holiday gatherings because it feels special but is surprisingly easy to pull together. The vegetables are roasted to caramelized perfection and then lightly mashed with maple syrup and warming spices like cinnamon and nutmeg. Topped with a crunchy pecan crumble, it’s the kind of dish that has everyone asking for seconds—and the recipe!​

Butternut Squash and Sweet Potato Casserole (Fall Harvest)

A vibrant and comforting fall side dish featuring roasted butternut squash and sweet potatoes, lightly sweetened with maple syrup and topped with a crunchy pecan crumble.

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Ingredients Equipment Method Notes

Ingredients

  

• Roast Veggies: Preheat oven to 400°F 200°C. Toss the cubed squash and sweet potatoes with 2 tbsp olive oil and a pinch of salt. Spread on a large baking sheet. Roast for 25-30 minutes until tender and golden.
• Mash: Transfer the roasted vegetables to a large bowl. Add maple syrup remaining 1 tbsp olive oil, cinnamon, nutmeg, and salt. Mash until smooth (or leave slightly chunky for texture).
• Prepare Dish: Spread the mashed mixture evenly into a greased 9×13 inch baking dish.
• Make Topping: In a small bowl mix the flour, brown sugar, and chopped pecans. Cut in the cold butter with a fork or your fingers until the mixture resembles coarse crumbs.
• Bake: Sprinkle the pecan crumble evenly over the casserole. Bake at 375°F 190°C for 20-25 minutes, until the topping is golden brown and crisp.
• Serve: Allow to cool for 10 minutes before serving warm.

See also  Easy Teriyaki Chicken Sheet Pan Dinner

Equipment

• 9×13 inch Casserole Dish
• – Baking sheet
• Potato Masher or Food Processor
• Ingredients
• 1 medium Butternut squash (about 2 lbs), peeled and cubed
• 2 large Sweet potatoes (about 1.5 lbs), peeled and cubed
• 3 tbsp Olive oil (divided)
• 1/4 cup Maple syrup
• 1 tsp Cinnamon
• 1/4 tsp Nutmeg
• 1/2 tsp Salt
• Pecan Crumble Topping:
• 1/2 cup Pecans, chopped
• 1/4 cup All-purpose flour (or almond flour)
• 1/4 cup Brown sugar
• 3 tbsp Unsalted butter, cold and cubed

Method

 

1. Roast Veggies: Preheat oven to 400°F (200°C). Toss the cubed squash and sweet potatoes with 2 tbsp olive oil and a pinch of salt. Spread on a large baking sheet. Roast for 25-30 minutes until tender and golden.
2. Mash: Transfer the roasted vegetables to a large bowl. Add maple syrup, remaining 1 tbsp olive oil, cinnamon, nutmeg, and salt. Mash until smooth (or leave slightly chunky for texture).
3. Prepare Dish: Spread the mashed mixture evenly into a greased 9×13 inch baking dish.
4. Make Topping: In a small bowl, mix the flour, brown sugar, and chopped pecans. Cut in the cold butter with a fork or your fingers until the mixture resembles coarse crumbs.
5. Bake: Sprinkle the pecan crumble evenly over the casserole. Bake at 375°F (190°C) for 20-25 minutes, until the topping is golden brown and crisp.
6. Serve: Allow to cool for 10 minutes before serving warm.

Notes

You can roast the vegetables up to 2 days ahead and store them in the fridge until you are ready to assemble and bake.
Calories: 280
Protein: 4

Nutrition Facts

Tips and Variations for Harvest Casserole

• Roasting is Key: Don’t skip roasting the vegetables! Roasting caramelizes their natural sugars, giving the mash a much deeper, richer flavor than boiling would.​
• Vegan Friendly: This recipe is easily made vegan by using coconut oil or vegan butter in the mash and the topping. The coconut oil adds a lovely subtle flavor that pairs well with the squash.​
• Make it Savory: If you prefer a savory casserole, skip the maple syrup and cinnamon. Instead, mix in some fresh sage, thyme, and a handful of grated Gruyère cheese for a completely different (but equally delicious) vibe.​
• Add Texture: For an extra festive touch, mix some dried cranberries into the pecan topping. They add a pop of tartness and a beautiful jewel-toned color that looks great on the holiday table.​

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