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Butternut Squash Casserole

Butternut squash casserole with a creamy, smooth mash and a golden pecan streusel topping. Bake until the edges bubble and the topping turns crisp and golden brown for a classic Southern side.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

Butternut squash casserole base
  • 1 large butternut squash Peeled and cubed; about 3 pounds.
  • 0.25 cup butter Melted, divided; use 1/4 cup for mashing and 1/4 cup in the topping.
  • 0.25 cup brown sugar Melted, divided; use 1/4 cup for mashing and 1/4 cup in the topping.
  • 2 large eggs
  • 0.5 cup milk
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.5 cup all-purpose flour
  • 0.75 cup pecans, chopped

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Cook and prep the squash
  1. Boil cubed butternut squash for 15 minutes until very tender. Drain well so the casserole bakes with a creamy, not watery, texture.
Make the creamy mash
  1. Preheat the oven to 350F and grease a 9x13-inch baking dish. Brush or coat the dish so the squash releases cleanly after baking.
  2. Mash the squash with 1/4 cup melted butter, 1/4 cup brown sugar, eggs, milk, vanilla, cinnamon, and salt until smooth. Mix thoroughly until no lumps remain for a silky center.
  3. Spread the smooth squash mixture into the greased baking dish. Level the surface so it bakes evenly.
Make and bake with the pecan streusel
  1. Mix all-purpose flour, chopped pecans, remaining butter, and remaining brown sugar into a crumbly topping. Rub and stir until it forms clumps you can sprinkle over the squash.
  2. Sprinkle the pecan streusel evenly over the squash in an even layer. Make sure the crumbs reach the edges for browning and bubbling.
  3. Bake for 35-40 minutes at 350F until the topping is golden and the edges bubble. Let it rest briefly so the topping sets and the center holds together when scooped.

Notes

Pro tip: drain the boiled squash very well—excess moisture is the main reason casseroles turn loose. Store leftovers covered in the refrigerator for up to 4 days; reheat in the microwave or a 325F oven until warmed through. Freezing is not recommended because the eggs and dairy can change texture after thawing. For a dairy-light swap, use evaporated milk in place of milk (texture will be slightly softer but still creamy).