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Butternut Squash Casserole

Butternut squash casserole baked with a creamy mashed center and a golden pecan streusel topping. Southern American comfort side dish with tender squash and bubbling 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: 360
Ingredients Equipment Method Notes

Ingredients
  

Butternut squash casserole base
  • 1 butternut squash About 3 pounds, peeled and cubed
  • 0.25 cup butter Melted, divided (use 1/4 cup in the mash)
  • 0.25 cup brown sugar Melted, divided (use 1/4 cup in the mash)
  • 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

Method
 

Boil and prep
  1. Boil the 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.
Mash the filling
  1. Mash the squash with 1/4 cup butter, 1/4 cup brown sugar, eggs, milk, vanilla extract, ground cinnamon, and salt until smooth.
  2. Spread the mashed squash into the greased baking dish in an even layer.
Make the pecan streusel
  1. Mix the all-purpose flour, chopped pecans, remaining butter, and remaining brown sugar until crumbly.
  2. Sprinkle the crumbly topping over the squash to cover it evenly.
Bake
  1. Bake for 35-40 minutes at 350F until the topping is golden and the edges bubble, and the center looks set.

Notes

For the creamiest texture, drain the boiled squash very well before mashing—any extra moisture can make the casserole loose. Refrigerate leftovers in a sealed container for up to 4 days; reheat in a 325F oven until warmed through. Freezing: yes, freeze tightly wrapped portions up to 2 months and thaw overnight in the fridge. If you want a lighter option, use low-fat milk and reduce the butter to 1/3 cup total for a slightly less rich but still cohesive casserole.