Description
This Easy Butternut Squash Casserole Recipe is a comforting and flavorful side dish perfect for holiday meals or any cozy dinner. It features tender, mashed butternut squash combined with warm spices and a rich, buttery pecan topping, baked to golden perfection. Simple to prepare yet deliciously indulgent, it’s an ideal addition to your Thanksgiving table or seasonal feast.
Ingredients
Scale
Squash Mixture
- 3 cups peeled and cubed butternut squash (about 1 medium squash)
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 2 large eggs, lightly beaten
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Topping
- 1/2 cup light brown sugar, packed
- 1/2 cup chopped pecans
- 2 tablespoons all-purpose flour
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×9 inch baking dish to prevent sticking.
- Cook the squash: Bring a large pot of water to a boil, add the cubed butternut squash, and cook for 10 to 15 minutes or until the squash is fork tender. Drain well to remove excess moisture.
- Mash the squash: Mash the drained butternut squash until smooth, ensuring there are no large lumps for a creamy texture.
- Prepare the squash mixture: In a large bowl, combine the mashed squash with melted butter, granulated sugar, lightly beaten eggs, whole milk, vanilla extract, salt, ground cinnamon, and ground nutmeg. Mix thoroughly until the mixture is smooth and fully combined.
- Assemble the casserole: Spread the squash mixture evenly into the prepared baking dish, smoothing the surface.
- Make the topping: In a small bowl, stir together the light brown sugar, chopped pecans, and all-purpose flour until well mixed.
- Add the topping: Sprinkle the topping mixture evenly over the squash layer in the baking dish.
- Bake the casserole: Place the baking dish in the preheated oven and bake for 35 to 40 minutes until the casserole is set and the pecan topping turns lightly golden brown.
- Cool and serve: Remove the casserole from the oven and allow it to cool slightly before serving to let it set further and enhance flavors.
Notes
- For a smoother texture, puree the cooked butternut squash in a food processor before mixing.
- Sweet potatoes can be used as a substitute for butternut squash for a different yet delicious variation.
- Store leftovers covered in the refrigerator for up to 4 days and reheat gently before serving.
