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Butternut Squash Casserole

Butternut squash casserole with a creamy, smooth mash and a crunchy pecan streusel topping. Simmering the squash until very tender makes the filling easy to mash, then baking at 350°F until the edges bubble and the topping turns golden.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

Butternut squash
  • 1 large butternut squash Peeled and cubed (about 3 pounds).
  • 0.5 butter Divided: use 1/4 cup for mashing and 1/4 cup for topping.
Filling
  • 1 large eggs Use 2 large eggs total.
  • 1 cup milk Use 1/2 cup total.
  • 1 tsp vanilla extract Use 1 teaspoon total.
  • 1 tsp ground cinnamon Use 1/2 teaspoon total.
  • 1 tsp salt Use 1/2 teaspoon total.
  • 0.5 cup brown sugar Divided: use 1/4 cup for mashing and 1/4 cup for topping.
  • 0.5 cup butter Divided: melted. Use 1/4 cup for mashing and 1/4 cup for topping.
  • 0.5 cup all-purpose flour For the streusel topping.
Topping
  • 0.75 cup pecans Chopped for the streusel.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and prep
  1. Boil the peeled, cubed butternut squash in a Dutch oven for 15 minutes until very tender. Drain well so the casserole stays creamy instead of watery.
  2. Preheat the oven to 350°F and grease a 9x13-inch baking dish. Prepare the dish so the filling can be spread right away.
Make the creamy filling
  1. Mash the hot squash with 1/4 cup melted butter, 1/4 cup brown sugar, eggs, milk, vanilla extract, ground cinnamon, and salt until smooth. Stop when the texture is fully creamy with no lumps.
  2. Spread the mashed squash mixture evenly into the prepared baking dish. Level the top so the topping bakes uniformly.
Build and bake the topping
  1. Mix the all-purpose flour, chopped pecans, remaining melted butter, and remaining brown sugar into a crumbly topping. Press lightly just enough to form crumbles, not a paste.
  2. Sprinkle the crumbly topping over the squash in an even layer. Make sure the edges are covered so they bubble and brown.
  3. Bake at 350°F for 35-40 minutes until the topping is golden and the edges bubble. Rest briefly before serving for cleaner scoops from the dish.

Notes

For the smoothest texture, mash while the squash is hot and fully drained; excess moisture can thin the filling. Refrigerate leftovers in an airtight container for up to 4 days. Freeze up to 2 months, thaw overnight in the fridge, then reheat at 350°F until warmed through. For a lighter option, use reduced-fat milk and swap in a plant-based butter stick for similar flavor and browning.