Pear Butternut Squash Breakfast Casserole is a delicious holiday brunch dish! Drizzle with syrup; sprinkle with powdered sugar and serve!

Pear Butternut Squash Breakfast Casserole Recipe

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Good Morning dear Friends! I hope you enjoy this Pear Butternut Squash Breakfast Casserole recipe today! The ingredients are pretty simple, so gather and prepare for any holiday morning breakfast!

Pear Butternut Squash Breakfast Casserole

  • Butternut squash
  • Avocado oil
  • Cinnamon
  • Allspice
  • Pears
  • Cinnamon
  • Parmesan cheese
  • Eggs
  • Milk
  • Salt pepper to taste
  • Loaf spelt bread (or your favorite bread)
  • Rosemary
  • Maple syrup
  • Powdered sugar
  • Pomegranate seeds

Pear Butternut Squash Breakfast Casserole

Knowing it’s so easy to lose my joy during this beautiful season, I’m really trying to keep things simple this year.

Joy can be found in the simple things that involve others! Guess what? If you’re being hard on yourself for not sending out Christmas cards, try this: Make a phone call as a verbal Christmas card!

You don’t have a tree up? Buy several strings of white lights and light up a tree in your yard.

“Joy does not simply happen to us. We have to choose joy and keep choosing it every day.” –Henri Nouwan

Pear Butternut Squash Breakfast Casserole

Blessing others

I love the idea of blessing others who cross our paths, or come to mind. A few years ago, our friends had several families coming to town for Christmas, all staying in their home. For my gift to them, I offered to make up 2 breakfast casseroles for Christmas morn. I made a vegetarian dish and one with meat.

They loved it! And it was my pleasure to do this for them!

It’s great to connect and give to others, even if it’s not in a traditional way.

Be creative, think of ways to bless others, and I’m telling you, your joy cup will be full!

Pear Butternut Squash Breakfast Casserole

Pear Butternut Squash Breakfast Casserole

Abby’s home and made a delicious Pear Butternut Squash Breakfast Casserole this past weekend.

Precook the butternut and dice the pears.

Prepare the rest of the ingredients and cover with foil. Place in refrigerator so it is ready to cook the next morning.

So good, and for a savory taste you can serve it hot with a side of fruit. WATCH THE VIDEO!

For sweet, heat up your favorite premium maple syrup and add a little sweetness to the savory!

The latter would be my favorite.


More pear recipes:

Pear Almond Streusel Bread [Two Peas and Their Pod], Roasted Chicken and Honey Bacon Pears [RE], and Pear Puff Pastry Dessert [RE].

Pear Butternut Squash Breakfast Casserole
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Pear Butternut Squash Breakfast Casserole

Cook Time: 35 minutes
Total Time: 1 hour 10 minutes
Yield: 8
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  • 4 cups butternut squash
  • 2-3 Tbsp. avocado oil
  • 4 tsp. cinnamon
  • 1 tsp. allspice + extra
  • 4 ripe pears, diced (we used Royal Riviera pears)
  • 1 tsp. cinnamon
  • 3/4 cup Parmesan cheese, shredded
  • 10 eggs
  • 1/2 cup milk
  • Salt pepper to taste
  • 1/2 loaf spelt bread, about 8-10 slices (or wheat or your favorite)
  • 3-4 Tbsp. chopped rosemary
  • Maple syrup
  • pomegranate seeds, for sprinkling
  • powdered sugar, for dusting


  • Preheat oven to 450 degrees. Toss butternut cubes in 2-3 Tbsp. avocado oil. Evenly sprinkle 3 tsp. cinnamon and 1/2 tsp. allspice on top, and toss until evenly coated. Lay on foil-lined sheet, 9X13 or larger, spread out pieces so they have enough room to cook and caramelize. Crack salt and pepper to taste (go light and add more later if it is needed).
  • Roast for 30-40 minutes. Remove from oven and allow to cool.
  • Peel pears first and then dice, and add 1 tsp. cinnamon and a pinch of allspice; set aside.
  • Prepare with cooking spray a 9X13 pan. Cut spelt bread into medium size cubes and place in pan.
  • In separate bowl, mix eggs, milk, 1-2 tsp. salt, and 1 tsp. pepper together. Pour over bread cubes. Using your hands, mix the egg mixture so that it is absorbed by the bread—this keeps everything moist.
  • On top, layer the pears, butternut squash, and Parmesan cheese. Finally, garnish with chopped rosemary and a few cracks of salt and pepper.
  • Cover with foil and place in refrigerator so it is ready to cook the next morning.
  • Preheat oven to 350 degrees. Bake for 35 minutes, leaving the foil on the pan. Remove foil and bake additional 10-15 minutes until done.
  • Serve plain or with premium maple syrup. Dust with powdered sugar before serving. Sprinkle with pomegranate seeds for a holiday flare.


reposted from December 2017
Cuisine: American
Course: Breakfast
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Pear Butternut Squash Breakfast Casserole