Eightyrecipes
Butternut Squash Casserole
A creamy, lightly sweet squash mash scented with cinnamon and vanilla, baked under a buttery brown sugar and pecan crumble. An easy holiday side dish.
Ingredients
Squash Filling
- 3 pounds butternut squash (1.4 kg), peeled and cubed
- 4 tablespoons butter melted
- 2 large eggs beaten
- 1/2 cup brown sugar
- 1/4 cup milk (60 ml)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 4 tablespoons cold butter cubed
- 1/2 cup chopped pecans
Instructions
- Heat the oven to 350°F (180°C) and grease a 2-quart baking dish.
- Put the cubed squash in a large pot, cover with water and bring to a boil. Cook for 15 to 20 minutes until very tender, then drain well.
- Mash the squash until smooth. Stir in the melted butter, eggs, brown sugar, milk, vanilla, cinnamon and salt until combined.
- Spread the squash mixture evenly in the prepared dish.
- For the topping, mix the flour and brown sugar in a medium bowl. Cut in the cold butter with a fork or pastry cutter until crumbly, then stir in the pecans.
- Scatter the topping evenly over the squash.
- Bake for 30 to 35 minutes, until the topping is golden brown and the casserole is set.
- Let it stand for 10 minutes before serving.
Notes
Nutrition values are an estimate. Drain the boiled squash very well and let it steam dry before mashing, or the filling will be loose. Keep the butter for the crumble cold. To make ahead, refrigerate the filling in the dish and the crumble separately for up to 24 hours, then top and bake, adding 5 to 10 minutes.
Nutrition
Nutrition is an estimate, calculated automatically.
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