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Butternut Squash Casserole

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Sweet, nutty butternut squash baked with butter, sugar, and warm spices, topped with a crunchy pecan streusel. Perfect holiday side dish ready in 90 minutes.

Ingredients

Scale
  • 2 to 3 medium butternut squash (about 3 lbs total)
  • ½ cup (1 stick) butter, melted
  • 1 cup granulated or brown sugar (can reduce to ½ to ⅔ cup)
  • ½ cup milk or half and half
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup chopped pecans
  • ½ cup brown sugar
  • ¼ cup butter, melted
  • ½ cup crispy rice cereal (optional)

Instructions

  1. Preheat oven to 400°F. Cut butternut squash in half lengthwise and scoop out seeds. Place cut side down on a baking sheet and roast for 45 minutes until tender.
  2. Once cool enough to handle, scoop out the flesh and place in a large bowl. Mash by hand or pulse in food processor until smooth.
  3. Reduce oven temperature to 350°F. Grease a 9×13 inch baking dish.
  4. In the bowl with mashed squash, add melted butter, sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until well combined.
  5. Pour mixture into prepared baking dish. Bake uncovered for 45 minutes or until almost set.
  6. While baking, prepare topping by mixing pecans, brown sugar, melted butter, and rice cereal (if using) in a bowl.
  7. Remove casserole from oven and sprinkle topping evenly over the surface.
  8. Return to oven and bake for an additional 5 to 10 minutes until topping is golden and bubbly.
  9. Let rest for 10 minutes before serving.

Notes

  • Can be made a day ahead and refrigerated. Add 10 extra minutes to baking time if starting from cold.
  • Can substitute maple syrup for ¼ cup of the sugar for variation.
  • Add orange juice and zest for a citrus twist.
  • Marshmallow topping can replace pecans if preferred.

Nutrition

Find it online: https://www.benefitiany.com/butternut-squash-casserole/