Butternut Squash Casserole
This butternut squash casserole recipe turns one humble vegetable into the side dish everyone fights over at the holiday table. This version mashes roasted butternut squash with butter, sugar, and a splash of vanilla, then tops it with a crunchy brown sugar pecan topping that bakes up golden and crisp.
Equipment
- Large rimmed baking sheet - for roasting the squash
- Sharp chef's knife
- Cutting board
- Large mixing bowl
- Electric hand mixer - or potato masher
- Measuring cups and spoons
- Small mixing bowl - for the topping
- 9x13 inch baking dish - glass recommended
- Spoon or rubber spatula
Ingredients
- 4 cups mashed cooked butternut squash - about 2 medium squash, roughly 3 lbs or 1.4kg before cooking
- ½ cup unsalted butter - 115g, melted
- 1 cup granulated sugar - 200g
- 2 large eggs - beaten, room temperature
- ⅓ cup evaporated milk - 80ml
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
For the Topping
- 1 cup chopped pecans - 110g, raw pecan halves recommended
- ½ cup packed brown sugar - 100g
- ⅓ cup all-purpose flour - 40g
- ⅓ cup unsalted butter - 75g, melted
Instructions
- Preheat oven to 400°F (200°C). Cut each butternut squash in half lengthwise and scoop out the seeds. Place halves cut side down on a large rimmed baking sheet lined with parchment paper.
- Roast for 45 to 50 minutes, until completely tender when pierced with a fork. Let cool for 10 minutes, then scoop flesh into a large mixing bowl and discard skins.
- Use an electric hand mixer or potato masher to mash the squash until smooth, working out any large lumps. Lower oven temperature to 350°F (175°C).
- Add melted butter, granulated sugar, beaten eggs, evaporated milk, vanilla, cinnamon, and salt to the mashed squash. Mix until fully combined and smooth.
- Lightly grease a 9x13 inch baking dish with butter or nonstick spray. Pour the squash mixture into the dish and spread into an even layer with a spatula.
- In a small bowl, combine chopped pecans, brown sugar, and flour. Pour in melted butter and stir until mixture resembles wet sand and clumps together slightly. Sprinkle evenly over the squash mixture.
- Place dish in the preheated 350°F (175°C) oven, uncovered. Bake for 40 to 45 minutes, until the filling is set and the topping is golden brown. Tent with foil if topping browns too quickly.
- Remove from oven and let rest for 10 minutes before serving to allow the filling to firm up slightly and hold its shape when scooped.
Notes
- Roast, don't boil: Roasting concentrates the natural sweetness of the squash instead of adding extra water that dilutes flavor.
- Salt properly: Squash needs more salt than expected since its sweetness can mask under-seasoning.
- Toast the pecans: A quick 5-minute toast in a dry skillet before chopping deepens their flavor.
- Room temperature eggs: Cold eggs can cause melted butter to seize up slightly when mixed in.
- Don't overbake: Remove as soon as the topping turns golden brown; the center will continue to firm up as it cools.
- Make ahead: Prepare the filling up to a day in advance and refrigerate, then add topping right before baking.
- Check squash size: A 3-pound squash typically yields close to 4 cups mashed, but weigh after roasting to be precise.
- Pat dry if needed: If roasted squash looks watery, let it sit in a fine mesh strainer for a few minutes to drain before mixing.
- Taste before topping: The filling should taste good enough to eat on its own before adding the crumb topping.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat at 350°F covered with foil.
Nutrition
Serving: 1servingCalories: 225kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 140mgPotassium: 350mgFiber: 3gSugar: 22gVitamin A: 120IUVitamin C: 25mgCalcium: 6mgIron: 4mg
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