Description
This Easy Butternut Squash Casserole Recipe is a comforting and delicious side dish perfect for holiday meals or any time you crave a warm, sweet-savory squash dish. It features tender mashed butternut squash mixed with spices, sugars, and butter, then topped with a crunchy pecan and cracker crumb topping before baking to golden perfection.
Ingredients
Scale
Main Ingredients
- 3 cups peeled and cubed butternut squash
- 1/2 cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Topping
- 1 cup crushed buttery crackers or cornflakes
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish to prevent sticking.
- Cook Butternut Squash: Bring a large pot of water to a boil. Add the cubed butternut squash and cook for 15 to 20 minutes until very tender when pierced with a fork. Drain well to remove excess water.
- Mash Squash: Mash the cooked butternut squash until smooth using a potato masher or fork.
- Mix Ingredients: In a large mixing bowl, combine the mashed squash, melted butter, lightly beaten eggs, granulated sugar, brown sugar, milk, vanilla extract, salt, ground cinnamon, and ground nutmeg. Stir thoroughly until the mixture is smooth and well combined.
- Assemble Casserole: Pour and evenly spread the squash mixture into the prepared baking dish.
- Prepare Topping: In a small bowl, mix the crushed buttery crackers or cornflakes with the chopped pecans if using. Sprinkle this topping evenly over the surface of the casserole.
- Bake: Place the casserole in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and the center is set and no longer jiggly.
- Cool and Serve: Remove the casserole from the oven and allow it to cool slightly before serving to let it firm up for easier slicing.
Notes
- For a less sweet version, reduce the granulated sugar to 1/3 cup.
- You can substitute maple syrup for part of the sugar for a richer flavor.
- This casserole can be prepared a day ahead and refrigerated before baking to save time.
