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Butternut Squash Casserole

Butternut squash casserole with a creamy mashed interior and a golden pecan streusel topping. Boiled-tender squash gets mashed smooth with eggs and milk, then baked until the edges bubble and the topping turns crunchy.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Butternut squash casserole
  • 1 butternut squash about 3 pounds, peeled and cubed
  • 0.5 cup butter melted, divided
  • 0.5 cup brown sugar divided
  • 2 eggs large
  • 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
  • 1 9x13 inch baking dish

Method
 

Cook and prep the squash
  1. Boil the butternut squash for 15 minutes until very tender, then drain well.
  2. Preheat the oven to 350F and grease a 9x13-inch baking dish.
Make the creamy squash base
  1. Mash the butternut 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 mixture into the greased baking dish.
Make the pecan topping and bake
  1. Mix all-purpose flour, chopped pecans, the remaining butter, and the remaining brown sugar into a crumbly topping.
  2. Sprinkle the crumbly pecan topping evenly over the squash.
  3. Bake at 350F for 35-40 minutes until the topping is golden and the edges bubble, then let cool slightly before serving.

Notes

For the smoothest texture, mash until no lumps remain before spreading into the baking dish. Refrigerate leftovers in an airtight container for up to 4 days; reheat covered in a 325F oven until warmed through. Freezing is not recommended because the creamy base can loosen after thawing. For a lighter option, use reduced-fat milk and replace half the butter with olive oil (reduce salt only if your topping tastes overly sweet).