Description
Indulge in the creamy and comforting Butternut Squash Casserole, a perfect side dish for any meal. Layers of velvety butternut squash puree topped with a buttery crunchy pecan crumble – a delightful balance of flavors and textures.
Ingredients
For the Butternut Squash Layer:
- 1 butternut squash
- ¼ cup butter
- ½ cup milk
- ¼ cup brown sugar
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp cinnamon
For the Topping:
- 5 tbsp butter, melted
- ½ cup plus 2 tbsp flour
- ½ cup brown sugar
- 1 cup pecans
- ½ tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat the oven to 375°F. Cut the butternut squash in half, scoop out seeds, and place on a baking sheet face-down. Roast for 45 minutes.
- Lower the oven temperature to 350°F. Scoop out the squash, mix with butter, sugar, eggs, milk, vanilla, salt, and cinnamon. Whisk until smooth.
- Prepare the topping: Combine melted butter, flour, brown sugar, pecans, vanilla, and salt.
- Assemble: Pour squash mix into a greased pan, sprinkle topping, and bake for 40-45 minutes.
- Cool and serve: Rest for 10 minutes before serving, or chill to serve cold.
Notes
- You can enjoy this casserole warm or cold, both ways are delicious.
- Save time by using pre-cut or canned butternut squash.
- This casserole can be made a day ahead and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 232 kcal
- Sugar: 16g
- Sodium: 243mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 51mg
