Simple Butternut Squash Casserole

A wooden spoon holds a serving of pecan-topped casserole above a baking dish, with a halved butternut squash visible beside it.

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Simple Butternut Squash Casserole

This butternut squash casserole bakes into a sweet, custardy layer under a buttery brown sugar pecan streusel. It is an easy fall side dish that works for weeknight dinners and holiday tables.

Prep Time20

Cook Time45

Total Time1 5

Servings: servings

Calories: 383kcal

Author: Wendy

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

Drain the squash very well so the casserole sets in the middle. You can assemble the squash layer up to 24 hours ahead and add the topping right before baking.

Nutrition