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Butternut Squash Casserole

Butternut squash casserole with a creamy, smooth mash and a crunchy golden pecan streusel topping. Boiled squash is mixed until silky, then baked until the edges bubble and the topping turns deep 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: 320
Ingredients Equipment Method Notes

Ingredients
  

Butternut squash base
  • 1 butternut squash peeled and cubed (about 3 pounds)
  • 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
Pecan streusel topping
  • 0.75 cup pecans chopped

Equipment

  • 1 sheet pan

Method
 

Boil and prep
  1. Bring a pot of water to a boil and cook the butternut squash for 15 minutes until very tender, then drain well (you should be able to mash it easily).
  2. Preheat the oven to 350F and grease a 9x13-inch baking dish.
Make the smooth mash and spread
  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 butternut squash mixture evenly into the prepared baking dish.
Assemble and bake
  1. Mix the flour, chopped pecans, remaining butter, and remaining brown sugar into a crumbly topping.
  2. Sprinkle the crumbly pecan topping over the squash.
  3. Bake at 350F for 35-40 minutes, until the topping is golden and the edges bubble.

Notes

Pro tip: drain the boiled squash well before mashing so the casserole sets cleanly and stays creamy instead of watery. Store leftovers in the refrigerator up to 4 days; reheat covered at 325F until warm. Freeze up to 2 months if wrapped tightly. For a dairy-light option, use plant-based butter and lactose-free milk (results are slightly less rich but still smooth).