Description
This easy butternut squash casserole is a comforting and flavorful side dish perfect for holiday meals or any cozy dinner. Tender butternut squash is mashed and mixed with warm spices, brown sugar, and milk, then baked with a crunchy pecan topping for a delightful combination of creamy and crisp textures.
Ingredients
Scale
Main Ingredients
- 4 cups peeled and cubed butternut squash
- 1/4 cup unsalted butter, melted
- 1/3 cup brown sugar
- 2 large eggs, lightly beaten
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
Topping
- 1/2 cup chopped pecans
- 1/4 cup all-purpose flour
- 2 tablespoons melted butter
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish to prevent sticking.
- Cook Squash: Bring a large pot of water to a boil and add the cubed butternut squash. Cook for 15 to 20 minutes until the squash is fork tender. Drain thoroughly to remove excess water.
- Mash Squash: Mash the cooked butternut squash until smooth, ensuring there are no large lumps for a creamy texture.
- Mix Ingredients: In a large bowl, combine the mashed squash with melted butter, brown sugar, lightly beaten eggs, whole milk, vanilla extract, ground cinnamon, ground nutmeg, and salt. Stir well until all ingredients are fully incorporated.
- Assemble Casserole: Spread the squash mixture evenly into the prepared baking dish, smoothing the top with a spatula.
- Prepare Topping: In a small bowl, mix together the chopped pecans, all-purpose flour, and melted butter until crumbly and combined.
- Add Topping and Bake: Sprinkle the pecan topping evenly over the squash mixture. Bake the casserole in the preheated oven for 30 to 35 minutes, or until the casserole is set and the top is lightly golden brown.
- Cool and Serve: Remove from the oven and allow the casserole to cool slightly before serving to enhance flavors and set texture.
Notes
- For a sweeter casserole, add an extra tablespoon of brown sugar to the squash mixture.
- Substitute walnuts for pecans if you prefer a different nutty flavor and texture.
- To make this dish gluten-free, replace the all-purpose flour in the topping with a gluten-free flour blend.
