Nanny Pat’s Squash Casserole

Meet Nanny Pat and her much-loved squash casserole. This simple, comforting dish has been a family favorite for decades. Nanny Pat often makes it for weeknight dinners, holidays and to freeze in individual portions for quick meals later. It’s easy to prepare ahead, adapts well to your taste, and works equally well as a side dish or a lighter main for two.

Pat writes that she’s been making this recipe for more than 30 years. The buttery-sweet flavor with a hint of nutmeg and a crunchy pecan topping always wins compliments. Her husband particularly enjoys the nuts, and the family fondly remembers kids and grandchildren asking if the casserole was a dessert when it came out of the oven. It’s versatile, forgiving, and ideal when you want more vegetables on the table.

Prep Time: 15 minutes
Cook Time: 30–40 minutes
Yield: 4–6 servings
Dish: 4-cup casserole dish (or adjust for desired thickness)

Ingredients

2 cups (about 250 g) cooked and mashed squash — Buttercup or Butternut are recommended (I steam mine)
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons sour cream (or sweet cream if you prefer)
½ teaspoon salt
Dash of nutmeg
1 egg, beaten well
2 tablespoons (or more) chopped pecans for the topping, to taste

Instructions

Cook the squash until tender, then drain well. Mash the squash and stir in the butter, brown sugar, sour cream, salt and a dash of nutmeg. Mix in the beaten egg until the mixture is smooth and evenly combined.
Butter a casserole dish and spread the squash mixture evenly into the dish. Use a 4-cup dish for the thickness shown here; use a larger dish if you prefer a thinner casserole.
Sprinkle the chopped pecans over the top, or press them lightly into the surface.
Bake uncovered at 375°F (190°C / gas mark 5) for 30–40 minutes, until the top is set and the pecans are lightly toasted.

Tips and Notes from Nanny Pat

Doubling the recipe: For holiday gatherings, Nanny Pat doubles the ingredients and bakes in the same dish; the casserole will simply be thicker. You can also use a larger pan and adjust baking time slightly.
Make-ahead: Assemble the casserole and refrigerate until ready to bake. Bring it straight from the fridge to the oven; add a few extra minutes to the cooking time if chilled.
Freezing: This casserole freezes well. Portion into individual dishes or freeze the whole prepared casserole. Thaw in the refrigerator before baking, or bake from frozen with extra time and covered until heated through if needed.
Variations: Try different winter squashes (acorn, kabocha) for subtle flavor changes. Swap pecans for walnuts or omit nuts for nut-free households. Adjust sugar and nutmeg to your taste.
Serving suggestions: Serve warm as a side with roasted meats, grilled fish, or alongside other vegetables. It can also be a simple vegetarian main served with a green salad.

Nanny Pat hopes you enjoy this casserole as much as her family does. It’s a straightforward, adaptable recipe that brings comfort to the table. If you try it, feel free to make it your own—adjust sweetness, spices, and the crunch to match what you and your family prefer. Love, Nanny Pat.