Description
This Easy Butternut Squash Casserole Recipe is a comforting and flavorful side dish perfect for holiday meals or cozy family dinners. It combines tender mashed butternut squash with warming spices and a crunchy pecan topping, baked to golden perfection. Simple ingredients and straightforward steps make it an approachable recipe for cooks of all levels.
Ingredients
Scale
Main Ingredients
- 4 cups peeled and cubed butternut squash (about 1 large squash)
- 1/4 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 2 large eggs, lightly beaten
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Topping
- 1/2 cup light brown sugar, packed
- 1/2 cup chopped pecans
- 2 tablespoons all-purpose flour
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
- Cook the Butternut Squash: Bring a large pot of water to a boil. Add the peeled and cubed butternut squash and boil for 12 to 15 minutes, or until the squash is fork-tender. Drain thoroughly.
- Mash the Squash: Using a potato masher or fork, mash the drained squash until completely smooth and free of lumps.
- Mix the Filling: In a large bowl, combine the mashed squash with melted butter, granulated sugar, lightly beaten eggs, whole milk, vanilla extract, salt, ground cinnamon, and ground nutmeg. Stir well until the mixture is smooth and creamy.
- Assemble in Baking Dish: Spread the squash mixture evenly into the prepared baking dish, smoothing the top with a spatula.
- Prepare the Topping: In a small bowl, mix together the light brown sugar, chopped pecans, and all-purpose flour until combined.
- Add the Topping and Bake: Sprinkle the pecan topping evenly over the squash mixture. Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the casserole is set in the center and the topping is golden brown.
- Cool and Serve: Remove the casserole from the oven and let it cool for about 10 minutes before serving. This allows the casserole to firm up slightly, making it easier to serve.
Notes
- For an even richer flavor, roast the butternut squash at 400°F (204°C) for 25 minutes instead of boiling before mashing.
- Sweet potatoes can be substituted for butternut squash if desired for a different flavor profile.
- Store leftovers covered in the refrigerator for up to 4 days to maintain freshness.
