Honey Butternut Squash Bake
This Honey Butternut Squash Bake is a recipe I’ve been making for years, inspired by a sweet squash casserole I grew up eating. The original had a crispy cereal topping and brown sugar, but I’ve given it a from-scratch makeover using honey and my homemade honey oat granola.
The result is a creamy, naturally sweet butternut squash bake with a buttery, crunchy granola topping. It’s simple enough for a regular family dinner but special enough to earn a spot on the holiday table.
We especially love serving this alongside our Thanksgiving and Christmas dinners. It’s become our favorite alternative to the traditional sweet potato casserole.
Jump to Recipe
This post contains affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases. Please read our Disclosure Policy.
Why You’ll Love This Honey Butternut Squash Bake
- Naturally sweetened with honey. There’s no brown sugar or processed sweetener here. Honey provides all the sweetness the squash needs.
- Simple ingredients. Butternut squash, honey, eggs, milk, vanilla, and butter or coconut oil come together for a creamy, comforting side dish.
- Simple ingredients. Butternut squash, honey, eggs, milk, vanilla, and butter or coconut oil come together for a creamy, comforting side dish.
- Perfect for holidays. If you’re not a fan of overly sweet sweet potato casserole, this is a great alternative. It still has that slightly sweet, cozy holiday feel without being dessert-like.
Honey Butternut Squash Ingredients
- Butternut squash
- Coconut oil or butter
- Honey
- Milk
- Eggs
- Vanilla extract
- Honey oat granola
- Butter, for tossing with the granola
A Note About the Granola
For the crunchy topping, I use my Homemade Honey Oat Granola.
The granola already has honey and plenty of flavor, so you don’t need to add additional sweetener to the topping. I toss 1 cup of granola with 1 tablespoon of melted butter before sprinkling it over the squash.
Adding it during the last 5–10 minutes of baking is the key to keeping it crunchy.
Equipment/Ingredients I Use
How to Make Honey Butternut Squash Bake
Prepare the squash
Cook the butternut squash until tender. I wash a whole butternut squash, poke with a knife a few times, then bake on a pan at 400° for about an hour. Allow it to cool, then cut in half. Scrape out the seeds, then scoop the squash out of the peeling and mash.
Preheat oven
Preheat oven to 350°.
Make the squash mixture
Combine the mashed butternut squash with the coconut oil, honey, eggs, milk, and vanilla. Mix until smooth and creamy.
Bake
Pour the squash mixture into a greased 9-inch deep pie pan (or 8×8 square pan). Bake at 350° for 45-50 minutes until almost set. The edges should set and the center a little bit jiggly.
Add the granola topping
While the squash bake is baking, prepare the topping. Start with melting the butter. I like to use my stainless steel bowls so I can put it in the oven to melt. Once melted, mix in the granola till well combined.
Once the squash bake is almost set, remove from the oven and sprinkle the granola mixture on top. Return to the oven and bake an additional 5-10 minutes.
Tips for the Best Butternut Squash Bake
Use homemade granola. A chunky, crisp granola works especially well here. I love using my honey oat granola because it adds both sweetness and texture.
Don’t add the topping too early. This is the biggest trick! Add the granola during the final 5–10 minutes so it stays crisp.
Adjust the sweetness to your squash. Some butternut squash is naturally sweeter than others. Taste your squash mixture before adding the eggs if you want to adjust the honey.
Make it ahead. The squash portion can be prepared ahead of time and refrigerated. Add the granola topping just before the final baking time so you don’t lose that crunch.
Variations
Add Pecans
For an extra holiday-style topping, toss a handful of chopped pecans with the granola and butter. The combination of honey, butternut squash, oats, and pecans is hard to beat.
Use Maple Syrup
If you prefer maple syrup, you can substitute it for the honey. I personally make this recipe with honey because that’s how I prefer to sweeten our recipes.
Make It Dairy-Free
Use coconut oil in place of butter and your preferred milk alternative.
Add Warm Spices
For more of a traditional fall flavor, add a little cinnamon or a pinch of nutmeg to the squash mixture.
I actually love this recipe without a lot of spices, though. The honey, vanilla, and butternut squash have plenty of flavor on their own.
How to Serve Honey Butternut Squash Bake
We serve this as a side dish, not a dessert.
It’s especially good alongside:
- Roast turkey
- Roast chicken
- Ham
- Pork roast
- Mashed potatoes
- Green beans
- Roasted vegetables
- Homemade dinner rolls
It’s one of our favorite sides for Thanksgiving and other holiday meals.
If you’re looking for something a little different from the traditional sweet potato casserole, this is a great option. You still get that comforting, slightly sweet side dish with a crispy topping, but the flavor is all about butternut squash, honey, and homemade granola.
Frequently Asked Questions
Can I use an 8×8 baking dish instead of a pie pan?
Yes. An 8×8-inch baking dish has approximately the same surface area as a 9-inch round pan, so it works well for this recipe. The depth may vary slightly depending on your dish, so keep an eye on the baking time.
Can I use store-bought granola?
Yes, but homemade honey oat granola is what I recommend. It keeps the entire recipe in line with a from-scratch, naturally sweetened approach.
How do I keep the topping crunchy?
Add the granola during the final 5–10 minutes of baking rather than at the beginning. Tossing it with a small amount of melted butter gives it an extra buttery, crisp finish.
Is this a dessert?
Nope! We serve this as a side dish with dinner. While it is naturally sweetened with honey, it’s savory enough to fit right alongside the rest of your meal.
Honey Butternut Squash Bake
Equipment
- 1 9" deep pie pan or 8×8 square baking dish
Ingredients
- 480 grams mashed butternut squash 2 cups
- 170 grams honey 1/2 cup
- 120 grams milk 1/2 cup
- 75 grams coconut oil or softened butter 1/3 cup
- 2 eggs
- 1 tsp vanilla extract
Topping:
- 1 tbsp melted butter
- 1 cup honey oat granola
Instructions
Prepare the squash
- Cook the butternut squash until tender. I wash a whole butternut squash, poke with a knife a few times, then bake on a pan at 400° for about an hour. Allow it to cool, then cut in half. Scrape out the seeds, then scoop the squash out of the peeling and mash.
Preheat oven
- Preheat oven to 350°.
Make the squash mixture
- Combine the mashed butternut squash with the coconut oil, honey, eggs, milk, and vanilla. Mix until smooth and creamy.
Bake
- Pour the squash mixture into a greased 9-inch deep pie pan (or 8×8 square pan). Bake at 350° for 45-50 minutes until almost set. The edges should set and the center a little bit jiggly.
Add the granola topping
- While the squash bake is baking, prepare the topping. Start with melting the butter. I like to use my stainless steel bowls so I can put it in the oven to melt. Once melted, mix in the granola till well combined.
- Once the squash bake is almost set, remove from the oven and sprinkle the granola mixture on top. Return to the oven and bake an additional 5-10 minutes.
Notes
Did You Make This Recipe?
I’d love to hear how it turned out! If you enjoyed this recipe, please leave a ⭐⭐⭐⭐⭐ rating and a comment below. Your reviews not only make my day, but they also help other home bakers find and trust my recipes.
Save this recipe for later on Pinterest so it’s easy to find next time. While you’re there, follow Paradise Acres Homestead for more fresh milled flour recipes, sourdough baking, and from-scratch homestead favorites.
