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Butternut Squash Casserole Recipe

Butternut Squash Casserole with Pecan Streusel

iamwinfred
This version takes tender roasted squash, blends it into a lightly sweet custard base, and finishes it with a buttery pecan streusel that turns golden and crisp in the oven.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 290 kcal

Equipment

  • Rimmed baking sheet for roasting the squash
  • 9x13-inch ceramic baking dish
  • Large mixing bowl
  • Potato masher or hand mixer
  • Hand mixer optional, for a smoother base
  • Medium mixing bowl for the streusel
  • Silicone spatula
  • Measuring cups and spoons

Ingredients
  

  • 3 pounds butternut squash roasted and mashed (about 4 cups)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 1/3 cup unsalted butter melted
  • 2 large eggs
  • 1/3 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt

For the Pecan Streusel Topping

  • 1/2 cup all purpose flour
  • 1/2 cup brown sugar packed
  • 1/3 cup unsalted butter melted
  • 1 cup chopped pecans
  • 1/2 teaspoon ground cinnamon
  • salt pinch

Instructions
 

  • Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Cut the butternut squash in half lengthwise, scoop out the seeds, and place cut side down on the baking sheet. Roast for 40-50 minutes until fork-tender. Let cool for 10 minutes before handling.
  • Scoop the roasted flesh from the skin into a large mixing bowl. Mash with a potato masher until mostly smooth, or use a hand mixer for a silkier texture. Measure out about 4 cups of mashed squash.
  • Reduce oven temperature to 350°F. To the mashed squash, add granulated sugar, brown sugar, melted butter, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until fully combined and smooth. Taste and adjust sweetness if desired.
  • Grease a 9x13 inch baking dish with butter or nonstick spray. Pour the squash mixture into the prepared dish and spread into an even layer with a silicone spatula.
  • In a medium bowl, combine the flour, brown sugar, cinnamon, and a pinch of salt for the streusel. Pour in the melted butter and stir until coarse, damp crumbs form. Fold in the chopped pecans until evenly distributed.
  • Sprinkle the pecan streusel evenly over the top of the squash mixture. Bake for 35-40 minutes until the topping is golden brown and the center is set. Tent with foil if the topping browns too quickly.
  • Remove from the oven and let rest for 10 minutes before serving. Scoop into portions and serve warm alongside your favorite main dish.

Notes

  • Roast the squash cut side down for the most concentrated, caramelized flavor.
  • Drain any excess liquid from the roasted squash before mashing to prevent a runny casserole.
  • Weigh your squash if possible, since squash size varies and affects the liquid content.
  • Don't skip greasing the baking dish, as the sugars can stick as it bakes.
  • Let the casserole rest before serving so it has time to set and is easier to portion.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze baked and cooled casserole for up to 2 months in a freezer-safe container.
  • For a nut-free version, omit the pecans or replace them with rolled oats for crunch.
  • To reheat the whole dish, cover with foil and warm in a 350°F oven for 15-20 minutes.
  • Add a splash of orange juice and zest to the squash mixture for a citrus note.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 38gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 220mgPotassium: 480mgFiber: 4gSugar: 22gVitamin A: 15000IUVitamin C: 20mgCalcium: 80mgIron: 1.5mg
Keyword butternut squash casserole, holiday side dish, pecan streusel, thanksgiving recipe
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