Butternut Squash and Sweet Potato Casserole with Pecan Crumble
Butternut Squash and Sweet Potato Casserole with Pecan Crumble- butternut squash lightens up the traditional texture of sweet potato casserole and gets topped with delicious clusters of pecan crumble. Altogether it makes for one irresistible side item! (vegan and gluten-free)
If you could only choose one kind of potato to have for Thanksgiving, mashed potatoes or sweet potato casserole, which would it be?
I know, it’s a difficult question.
I personally would take the time to make both but, if I absolutely HAD to choose, I would have to say sweet potatoes. Because I love them just a smidgeon more than white potatoes. Especially when they’re whipped together with butternut squash and topped with an irresistible pecan crumble.
I rarely go a year without making sweet potato casserole for Thanksgiving but I decided to mix it up a few years back when I made Erica’s mashed butternut squash. I loved how light and airy the texture of the squash was and I thought it would make a wonderful match with my beloved sweet potatoes.
Instead of roasting the squash I just diced it and boiled them with the potatoes in a large pot for about 25-30 minutes, until tender.
From there, you mash them together with a touch of almond milk, vanilla extract, a little butter (I used vegan margarine), cinnamon, ginger and sea salt.
The pecan crumble topping (inspired by Angela’s Saweet Potato Casserole which I made last year and loved…can you tell I like to read food blogs?) is also fairly simple to make. You just combine chopped pecans, oats, oat flour, almond meal, pure maple syrup and coconut oil in a large bowl and stir it all together.
The addition of the butternut squash gives the casserole a lighter texture and helps balance out the sweetness of the potatoes. Then the crunchy pecan crumble really takes the whole thing over the top. I’m telling you, I can’t eat sweet potato casserole without that crumble ever again! It’s so good.
If you’re looking for a fun twist on the classic sweet potato casserole that will impress everyone at the table then I hope you’ll give it a try! It’s one that I’ll continue to make for years to come.
Butternut Squash and Sweet Potato Casserole with Pecan Crumble
Yield: 8-10 servings
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes

Ingredients:
For the Filling
- 1 medium size butternut squash (approx. 2 pounds), peeled and diced into 1” cubes (approx. 5 cups)
- 4 medium size sweet potatoes (approx. 3 pounds), peeled and diced into 1” cubes (approx. 7 cups)
- 1 teaspoon vanilla extract
- 2 tablespoons vegan butter
- 3 tablespoons unsweetened vanilla almond milk (or other non-dairy milk)
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
For the Pecan Crumble Topping
- 1 cup pecans, roughly chopped
- 1 cup rolled oats
- 1/4 cup oat flour*
- 1 cup almond flour*
- 3 tablespoons pure maple syrup
- 2 tablespoons unrefined melted coconut oil
- 2 tablespoons vegan butter (I like Miyokos)
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
Directions:
Preheat the oven to 375°F and lightly grease a 2-quart baking dish.
Add the diced butternut squash and sweet potato to a large pot and fill with water, covering by about 2 inches. Place the pot on the stove over high heat and bring to a boil. Allow to cook for about 25 to 30 minutes, until they are tender enough to mash.
Meanwhile, prepare the crumble topping by combining 2 tablespoons coconut oil, 2 tablespoons vegan butter, 3 tablespoons pure maple syrup, 1 teaspoon vanilla extract, 1/2 teaspoon salt, 1 teaspoon cinnamon and 1/2 teaspoon ginger in a large bowl. Stir together then add 1 cup chopped pecans, 1 cup rolled oats, 1 cup almond flour and 1/4 cup oat flour. Continue to stir until everything is well combined and a crumble texture starts to form.
Drain the squash and the potatoes in a strainer and then return them to the pot. Using a potato masher, mash them both together until smooth. Add the teaspoon of vanilla extract, 2 tablespoons butter, 3 tablespoons almond milk, 1 teaspoon salt, 1 teaspoon cinnamon and 1/2 teaspoon ginger. Stir together by hand or (recommended method) use a mixer to whip everything together for about 15 seconds.
Transfer the potato mixture to the baking dish and use a spoon to smooth it down so that there surface is flat and even. Use your fingers to sprinkle the pecan crumble on top so that it covers the surface. At this point you can cover and refrigerate until ready to cook, if needed. Just be sure to leave the casserole out at room temperature for a few hours before cooking the day of.
Bake in the oven for 30 minutes, or until light golden brown on top. Allow to cool for 5 to 10 minutes then serve and enjoy!
*you can make oat flour and almond flour by grinding 1/4 cup rolled oats and 1 cup blanched almonds in a food processor or blender until a fine crumb forms.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
Hands down, sweet potatoes always win for me! I am pinning this to make for the holidays for sure!
This is too good to be true! Butternut squash with sweet potatoes. I am going to be making this over the holidays. And sweet potatoes every single time.
Hi Sarah! Of course I choose sweet potatoes! This sounds awesome, and I’m going to pass it along to my Mom as a “suggestion” for her menu for us! :)
Aw, thanks Ashley! I bet you can’t wait to see your mom! :)
Totally love the potato and squash combo!!!
I think I’d go with the sweet too…but that is hard :P
Mashed potatoes or sweet potatoes? That’s not even a contest. Sweet potato casserole for the win, 100%! This looks amazing…..exceeeept it’s missing toasted marshmallows on top, which are basically essential to my Thanksgiving experience. :-)
I’d choose sweet potatoes, too :) I just made sweet potato-butternut squash soup last night, so I am all over that pairing.
The pecan crumble is a whole lot more sophisticated than marshmallows (tho I love those, too).
WOW! This is beautiful! What a fun take on an old classic! This crumble certainly does look delicious!! Love it! Thanks for the recipe!
OMEGERSH – I cannot take my eyes off that topping – and it’s gluten, refined sugar and butter FREE!!! Fantabulous! I recently made a sweet potato and banana casserole/pie but it didn’t have a topping as fantastic as this!
I totally love your dish! Love the earthy flavors going on here :)
You want to know something funny? Right after I’m done on the computer now my plan is to make a butternut squash casserole to see if it works, and post it if so! I guess we’re sort of on the same wavelength, but I love that you merged two of my favorites into one casserole! This looks so delicious, and if mine works out, you’ll see it soon. :)
Don’t make me choose! If I absolutely had to, I’d probably go with white potatoes, BUT that’s mostly because sweet potatoes weren’t a thing in my family when I was growing up, and I seriously had no idea that people made them into casseroles until I started reading blogs. That being said, this looks absolutely incredible, and I’d be more than fine with swapping my regular potato dish for this one <3
Holy crap what is this?!?! I mean, woah. My 6 year old self totally would have gone for my Nana’s mashed potatoes with globs of butter. But my present self would be eating this dish from the pan. That crumble looks INSANE. Gosh I have so many ideas of what to bring for Thanksgiving now!! Pinning <3
haha well you already know how I feel about sweet potato casseroles but this one actually looks like one I might enjoy! I love the sound of that crumble! It’s the marshmallows that I really don’t like … there’s something about them…
I agree, the marshmallows are too much!
Thanks for the shout-out, Sarah! I love that mashed butternut squash dish :) I’ve been on the lookout for side dishes for a Friendsgiving party and this is definitely catching my eye!
Hey stranger! :) I hope you and Nate are doing well and that you have a wonderful holiday! <3
Sweet potato and pecan are such a great combination. This will be such a lovely Thanksgiving side dish. Thank you for sharing!
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Just added this dish to my Thanksgiving line up! Can’t wait to make it for family!
Thanks Marisa! I hope everybody loves it and that you have a great holiday! <3
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Sweet potato casserole for sure. This is very similar to the recipe I make every year. I use Daily Garnishes recipe and have been making it for years. It also has a pecan oat crumble top and it’s delllliccciouss so I imagine this is about the same.
It seems like there are many similar variations of that sweet potato casserole on the internet! Probably because it is so dang good. ;) Hope you have a happy Thanksgiving with the fam! <3
Thanks, Sarah. I hope you guys have a great Thanksgiving, too.
As far as potatoes go, I’ve never met a potato I didn’t like – so bring em on! What a beauty, Sarah! That crumble is over the top! What a fabulous way to enjoy a mix of sweet potatoes and butternut squash. The color, textures and flavors are perfect!
I gotta say – I like white potatoes a litttleee more, but these sure do look fabulous!! That crumble is TOTALLY up my alley <3
I actually prepared this for Thanksgiving — what a hit! Thank you!
So happy to hear that! Thanks Patricia!
Is there any way to make the crumble without coconut oil? I prefer to be oil free.
The coconut oil keeps the crumble from burning as it cooks and also helps bind everything together. You might be able to use tahini or coconut butter in it’s place but I can’t say for sure without experimenting. I’d love to know how it turns out if you give it a try!
I just finished this for dinner today (T-Day) and it was a big hit. I’m afraid I undermined all your healthy subs, using butter, cream, etc., but it was just what my family didn’t even know they wanted. I’ll continue to make this often.
I made this for Christmas dinner and it was so good!! So light and flavorful!
I’m so glad to hear that! Thank you for your review. :)
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