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Butternut Squash Casserole

Butternut squash casserole with a smooth, custardy mash and a crunchy golden pecan streusel topping. Boiled-tender squash is baked until the edges bubble and the top turns deep golden.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Squash base
  • 1 butternut squash Peeled and cubed (about 3 pounds).
  • 0.25 cup butter Divided; 1/4 cup for mashing.
  • 0.25 cup brown sugar Divided; 1/4 cup for mashing.
  • 2 eggs Large.
  • 0.5 cup milk
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.5 cup all-purpose flour
Pecan streusel topping
  • 0.75 cup pecans Chopped.
  • 0.25 cup butter Divided; 1/4 cup for topping.
  • 0.25 cup brown sugar Divided; 1/4 cup for topping.

Equipment

  • 1 sheet pan

Method
 

Boil and prep
  1. Boil the butternut squash for 15 minutes until very tender, then drain well.
  2. Preheat the oven to 350F and grease a 9x13-inch baking dish.
Make the creamy mash
  1. Mash the butternut squash with 1/4 cup butter, 1/4 cup brown sugar, eggs, milk, vanilla, cinnamon, and salt until smooth.
  2. Spread the squash mixture into the greased baking dish.
Top and bake
  1. Mix the all-purpose flour, pecans, remaining butter, and remaining brown sugar into a crumbly topping, then sprinkle it over the squash.
  2. Bake at 350F for 35-40 minutes until the topping is golden and the edges bubble.

Notes

For the smoothest texture, mash while the butternut squash is still warm and check that the squash is very tender before draining. Refrigerate leftovers in a covered container for up to 4 days; reheat in the oven or microwave until warmed through. Freezing is not recommended because the custardy layer can soften and watery separate after thawing. For a lighter option, use reduced-fat milk.