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Butternut Squash Casserole

Butternut squash casserole with a creamy mash and a crunchy pecan streusel topping. Boiled-till-tender squash is mashed smooth, baked until the topping turns golden, and served bubbling at the edges.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

butternut squash
  • 1 large butternut squash (about 3 pounds), peeled and cubed
butter
  • 0.5 cup butter, melted, divided
brown sugar
  • 0.5 cup brown sugar, divided
eggs
  • 2 large eggs
milk
  • 0.5 cup milk
vanilla extract
  • 1 tsp vanilla extract
ground cinnamon
  • 0.5 tsp ground cinnamon
salt
  • 0.5 tsp salt
all-purpose flour
  • 0.5 cup all-purpose flour
pecans
  • 0.75 cup pecans, chopped

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Cook the squash
  1. Boil the butternut squash for 15 minutes until very tender, then drain well so it’s not watery.
Assemble the casserole
  1. Preheat the oven to 350°F, then grease a 9x13-inch baking dish.
  2. Mash the butternut squash with 1/4 cup butter, 1/4 cup brown sugar, eggs, milk, vanilla extract, ground cinnamon, and salt until smooth.
  3. Spread the smooth squash mixture into the greased baking dish.
Make topping and bake
  1. Mix all-purpose flour, pecans, remaining butter, and remaining brown sugar until crumbly, then sprinkle evenly over the squash.
  2. Bake at 350°F for 35 to 40 minutes, until the topping is golden and the edges bubble.

Notes

For the creamiest texture, drain the boiled butternut squash really well before mashing—excess moisture can make the casserole loose. Refrigerate covered up to 3 days; reheat at 325°F until warmed through. Freezing is yes: wrap tightly and freeze up to 2 months, thaw overnight in the fridge and reheat. For a dairy-light swap, use half-and-half or lactose-free milk and replace butter with a 1:1 plant butter.