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Butternut Squash Casserole

Butternut squash casserole with a smooth, creamy mash and a golden pecan streusel topping. Boiled-tender squash is mashed and baked until the edges bubble and the topping turns crunchy and brown.
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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: 310
Ingredients Method Notes

Ingredients
  

butternut squash
  • 1 large butternut squash about 3 pounds, peeled and cubed
butter
  • 0.5 cup butter melted, divided
brown sugar
  • 0.5 cup brown sugar divided
eggs
  • 2 large eggs
milk
  • 0.5 cup milk
vanilla extract
  • 1 tsp vanilla extract
ground cinnamon
  • 0.5 tsp ground cinnamon
salt
  • 0.5 tsp salt
all-purpose flour
  • 0.5 cup all-purpose flour
pecans
  • 0.75 cup pecans chopped

Method
 

Cook and prepare the squash
  1. Boil the butternut squash until very tender, about 15 minutes, then drain well and steam off excess moisture for a clearer mash.
Assemble the casserole
  1. Preheat the oven to 350F and grease a 9x13-inch baking dish so the casserole releases cleanly after baking.
  2. Mash the butternut squash with 1/4 cup butter, 1/4 cup brown sugar, eggs, milk, vanilla extract, ground cinnamon, and salt until smooth and creamy, with no visible chunks.
  3. Spread the smooth squash mixture into the prepared baking dish in an even layer so it bakes uniformly.
Make topping and bake
  1. Mix all-purpose flour, chopped pecans, the remaining butter, and the remaining brown sugar until crumbly, then sprinkle evenly over the squash.
  2. Bake at 350F for 35-40 minutes until the topping is golden and the edges bubble, checking the last 5 minutes for deep brown color.

Notes

For the smoothest texture, mash the boiled squash while it’s hot and drain thoroughly so the casserole doesn’t get watery. Refrigerate leftovers in a covered container for up to 4 days; reheat in a 325F oven until warmed through. Freezing is not recommended for best texture. To make it lighter, use unsalted butter and swap to low-fat milk (keep the rest the same).