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Butternut Squash Casserole

Butternut squash casserole combines roasted, mostly smooth squash with a sweet, spiced filling and a crunchy pecan topping. It bakes until golden, with the center reaching 160°F.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling and resting 20 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the squash
  • 3 lb butternut squash peeled and seeded, cut into 1-inch cubes
  • 1 tbsp olive oil
For the filling
  • nonstick cooking spray as needed
  • 4 tbsp unsalted butter melted
  • 0.33 cup granulated sugar
  • 2 eggs large
  • 0.33 cup whole milk
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon ground
  • 0.25 tsp nutmeg ground
  • 0.5 tsp kosher salt
For the topping
  • 0.5 cup all-purpose flour
  • 0.33 cup light brown sugar packed
  • 0.5 cup pecans chopped
  • 4 tbsp unsalted butter cold and cut into small pieces

Equipment

  • 1 rimmed baking sheet
  • 1 2-quart baking dish

Method
 

Roast the squash
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Toss the squash with the olive oil.
  4. Spread the squash in a single layer on the baking sheet and roast for 30 to 35 minutes, until very tender.
  5. Let the squash cool for 10 minutes.
  6. Mash the squash until mostly smooth.
Make the filling
  1. Reduce the oven temperature to 350°F.
  2. Coat a 2-quart baking dish with nonstick cooking spray.
  3. Stir the mashed squash with the melted butter, granulated sugar, eggs, milk, vanilla, cinnamon, nutmeg, and salt until evenly combined.
  4. Spread the filling in the dish.
Make the topping
  1. Mix the flour, brown sugar, and pecans.
  2. Work in the cold butter with your fingertips until the mixture forms coarse crumbs.
Assemble and bake
  1. Sprinkle the topping evenly over the filling.
  2. Bake for 35 to 40 minutes, until golden and the center reaches 160°F.
  3. Let the casserole rest for 10 minutes before serving.

Notes

For the smoothest filling, mash the squash while it is still warm. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 2 months. For a dairy-free version, use plant-based butter and unsweetened non-dairy milk.