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Butternut Squash Casserole

Butternut squash casserole with a creamy, smooth mash and a crunchy golden pecan streusel. Bakes until the edges bubble and the topping turns deeply golden.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Butternut Squash Base
  • 1 large butternut squash Peeled and cubed (about 3 pounds).
  • 0.5 cup butter Melted and divided.
  • 0.5 cup brown sugar Divided.
  • 2 eggs Large.
  • 0.5 cup milk
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.5 cup all-purpose flour
Pecan Streusel Topping
  • 0.75 cup pecans Chopped.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and prep
  1. Bring the cubed butternut squash to a boil and cook for 15 minutes until very tender, then drain well so it isn’t watery.
  2. Preheat the oven to 350F and grease a 9x13-inch baking dish.
Make the creamy squash layer
  1. Mash the butternut squash with 1/4 cup butter, 1/4 cup brown sugar, eggs, milk, vanilla, cinnamon, and salt until smooth.
  2. Spread the smooth squash mixture evenly into the greased baking dish.
Add topping and bake
  1. Mix the all-purpose flour, chopped pecans, remaining butter, and remaining brown sugar into a crumbly topping.
  2. Sprinkle the crumbly pecan topping over the squash in an even layer.
  3. Bake for 35-40 minutes at 350F until the topping is golden and the edges bubble.

Notes

For the smoothest texture, mash while the squash is still hot and drain very well after boiling to prevent a watery casserole. Refrigerate leftovers in a covered container for up to 4 days; reheat in a 350F oven until warmed through. Freezing works for up to 2 months, though the pecan topping may soften slightly after thawing. If you need a dairy-light option, use a plant-based milk and butter substitute measured as written.