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Butternut Squash Casserole

  • Author: Christine Muldoon
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8 1x
  • Category: Dinner



1 small/medium butternut squash peeled, seeded, and diced into ¾ inch cubes
4 tablespoons of ghee (or bacon fat works well)
1 sprig of thyme minced (rosemary works well too)
1 cup of properly prepared pecans soaked and dehydrated
Salt to taste
¼ tsp nutmeg
1 TBL coconut sugar


Preheat the oven to 400 degrees F. Toss the butternut squash with the thyme, salt and ghee. 

Arrange the butternut squash in a casserole dish and bake in the oven for 25-30minutes until the squash is tender. 

While squash is baking, roughly chop the pecans and toss with nutmeg and coconut sugar. 

When squash is finished cooking, remove from the oven and top with pecans. Place the casserole dish back in the oven to heat the pecans for 5minutes. 

Remove and enjoy. 

Keywords: Thanksgiving, dinner, fall