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Butternut Squash Casserole

Butternut squash casserole with a smooth mashed filling and a crunchy pecan streusel topping. Boiled-tender squash is baked until the edges bubble and the topping turns 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: 420
Ingredients Equipment 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

Equipment

  • 1 sheet pan

Method
 

Boil and prep
  1. Boil the butternut squash for 15 minutes until very tender, then drain well. The squash should yield easily when pressed.
  2. Preheat the oven to 350°F and grease a 9x13-inch baking dish. Lightly coat all corners so the casserole releases cleanly.
Make the filling
  1. Mash the butternut squash with 1/4 cup butter, 1/4 cup brown sugar, eggs, milk, vanilla, cinnamon, and salt until smooth. Stop mashing when no lumps remain.
  2. Spread the smooth squash mixture into the baking dish. Level the top so it bakes evenly.
Add topping and bake
  1. Mix flour, chopped pecans, remaining butter, and remaining brown sugar into a crumbly topping. Squeeze a handful to form clumps, then let it crumble back.
  2. Sprinkle the crumbly topping over the squash in an even layer. Make sure the surface is fully covered.
  3. Bake for 35 to 40 minutes at 350°F until the topping is golden and the edges bubble. Look for bubbling around the perimeter and a crisp, browned top.

Notes

Pro tip: drain the boiled squash well before mashing—excess moisture can prevent the filling from setting and make the topping soggy. Store leftovers covered in the fridge for up to 4 days. Freeze in a sealed container for up to 2 months; thaw in the refrigerator overnight and reheat in the oven until warmed through. For a lighter option, use unsalted butter and reduce the brown sugar by 2 tablespoons.