Simple Butternut Squash Casserole
Butternut squash casserole is a sweet, custardy fall side dish under a buttery pecan streusel topping. The squash bakes soft and smooth while the topping stays crisp and golden brown. Here is how to get both layers right in one dish.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
What Makes This The Best Butternut Squash Casserole Recipe
This is the simplest butternut squash casserole you will make all season. Most of the popular versions ask you to roast a whole squash first. Boiling cubed squash takes about 20 minutes and still bakes up silky.
The real trick is draining the squash well before you mash it. Wet squash makes a loose casserole that never sets in the middle. I let mine sit in a colander for five full minutes, and it slices clean every time.
Cooking with squash this fall? Try my carrot and butternut squash soup, creamy butternut squash pasta sauce, and autumn pasta salad next.
Ingredients
- Butternut squash: The base of the casserole. It is naturally sweet and mashes into a smooth, creamy layer.
- Butter: Melted butter enriches the squash. Cold butter makes the topping crumbly.
- Eggs: They set the filling so it holds its shape when you scoop it.
- Brown sugar: Adds caramel sweetness to both the squash layer and the streusel.
- Milk: Loosens the mashed squash just enough to bake up soft, not dense.
- Vanilla extract: Rounds out the sweetness and warms up the flavor.
- Cinnamon: Brings the fall spice note that pairs so well with squash.
- Salt: Keeps the casserole tasting like a side dish instead of dessert.
- All purpose flour: Binds the topping into crumbs that crisp in the oven.
- Pecans: Toast as the casserole bakes and add crunch against the soft squash.
How To Make Butternut Squash Casserole
- Preheat the oven to 350°F and grease a 2 quart baking dish. Peel and cube the squash, then measure out the rest of your ingredients.
- Cover the cubed squash with water and boil 15 to 20 minutes, until very tender. Drain it well and let it sit five minutes, then add it to a large bowl.
- Mash the squash until it is completely smooth with no lumps left.
- Add the melted butter, eggs, brown sugar, milk, vanilla, cinnamon, and salt to the mashed squash.
- Stir everything together until the filling is silky, then spread it evenly into the prepared dish.
- In a separate bowl, mix the flour and brown sugar. Cut in the cold butter, then stir in the pecans.
- Sprinkle the pecan streusel evenly over the squash, all the way to the edges.
- Bake 30 to 35 minutes, until the topping is golden and the center is set. Let it rest 10 minutes before serving.
Wendy’s Tips For Butternut Squash Casserole
- Cut the squash into even one inch cubes so every piece cooks at the same rate.
- Let the drained squash steam dry in the pot for a minute before you mash it.
- Keep the topping butter cold right up until you cut it in.
- Tent the dish with foil if the pecans darken before the center sets.
Common Mistakes to Avoid
- Stirring the eggs into piping hot squash. Let the mash cool a few minutes so the eggs do not scramble.
- Pulling the casserole out too early. The center should look set with only a slight jiggle.
- Skipping the 10 minute rest. Servings will slump onto the plate instead of holding together.
- Pressing the streusel down. A packed topping bakes into a hard crust instead of loose crumbs.
How to Store and Reheat
- Storage: Cover the cooled casserole tightly and refrigerate it for up to four days.
- Freezing: Wrap the baked casserole in plastic and foil, then freeze it for up to three months. Thaw it overnight in the fridge.
- Reheating: Bake covered at 325°F for about 20 minutes. Uncover for the last five minutes to crisp the topping back up.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes. Assemble the squash layer, cover it, and refrigerate for up to 24 hours. Mix and add the streusel topping right before it goes in the oven.
Both work well here. Cook frozen cubes until very tender, then drain them extra well because they hold more water than fresh squash.
Walnuts work the same way in the topping. You can also leave the nuts out completely, and the streusel will still bake up crisp.
Simple Butternut Squash Casserole
Ingredients
- 3 pounds butternut squash peeled and cubed
- 4 tablespoons butter melted
- 2 large eggs beaten
- ½ cup brown sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon salt
Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- 4 tablespoons cold butter cubed
- ½ cup pecans chopped
Instructions
- Preheat the oven to 350°F. Grease a 2 quart baking dish and set it aside.
- Place the cubed squash in a large pot and cover it with water. Bring it to a boil.
- Cook the squash for 15 to 20 minutes, until it is very tender. Drain it well in a colander.
- Mash the squash until it is smooth with no lumps left.
- Stir in the melted butter, eggs, brown sugar, milk, vanilla, cinnamon, and salt until combined.
- Spread the squash mixture evenly into the prepared baking dish.
- In a medium bowl, stir together the flour and brown sugar. Cut in the cold butter until crumbly, then stir in the pecans.
- Sprinkle the topping evenly over the squash mixture.
- Bake for 30 to 35 minutes, until the topping is golden brown and the casserole is set.
- Let the casserole stand for 10 minutes before serving.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.