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Butternut Squash Casserole

Butternut squash casserole with a smooth, creamy mash and a crunchy golden pecan streusel. Bakes until the topping turns crisp and the edges bubble for a comforting Southern American side.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Butternut squash casserole base
  • 1 butternut squash
  • 0.25 cup butter melted, divided
  • 0.25 cup brown sugar divided
  • 2 eggs
  • 0.5 cup milk
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.5 cup all-purpose flour
  • 0.75 cup pecans chopped

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and prep
  1. Bring a pot of water to a boil and cook the peeled and cubed 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 squash
  1. Mash the hot butternut squash with 1/4 cup butter, 1/4 cup brown sugar, eggs, milk, vanilla extract, ground cinnamon, and salt until smooth.
  2. Spread the smooth squash mixture evenly into the prepared baking dish.
Make the pecan streusel and bake
  1. Mix the all-purpose flour, chopped pecans, remaining butter, and remaining brown sugar into a crumbly topping.
  2. Sprinkle the pecan crumb topping over the squash in an even layer.
  3. Bake at 350F for 35-40 minutes until the topping is golden and the edges bubble, watching for an even browning cue.

Notes

For the creamiest texture, mash the squash while it’s still hot and make sure it’s well drained so the casserole doesn’t loosen. Refrigerate leftovers in a covered container for up to 4 days; reheat at 350F until warmed through. Freezing is not recommended because the egg-and-milk texture can change. For a lighter option, use reduced-fat milk and half the butter.