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Butternut Squash Casserole

Butternut squash casserole with a creamy, smooth mash and a crunchy pecan streusel topping. Bakes until the top turns golden and the edges bubble for a classic Southern side dish.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Butternut squash casserole base
  • 1 butternut squash peeled and cubed (about 3 pounds)
  • 0.25 cup butter melted; reserve half for topping
  • 0.25 cup brown sugar divided; reserve half for topping
  • 2 eggs large
  • 0.5 cup milk
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.5 tsp salt
Pecan streusel topping
  • 0.5 cup all-purpose flour
  • 0.75 cup pecans chopped
  • 0.25 cup butter melted; remaining half
  • 0.25 cup brown sugar remaining half

Equipment

  • 1 sheet pan
  • 1 9x13-inch baking dish

Method
 

Boil and mash the squash
  1. Boil the butternut squash for 15 minutes until very tender, then drain well.
  2. Preheat the oven to 350F and grease a 9x13-inch baking dish.
  3. Mash the squash with 1/4 cup butter, 1/4 cup brown sugar, eggs, milk, vanilla extract, ground cinnamon, and salt until smooth.
  4. Spread the mashed squash mixture into the greased baking dish.
Make the pecan topping and bake
  1. Mix the all-purpose flour, chopped pecans, remaining butter, and remaining brown sugar until crumbly.
  2. Sprinkle the crumbly topping over the squash.
  3. Bake at 350F for 35-40 minutes until the topping is golden and the edges bubble, then let it settle slightly before serving.

Notes

For the smoothest texture, mash the hot squash thoroughly so the base is lump-free before assembling. Refrigerate leftovers covered for up to 4 days; freeze up to 2 months. For a lighter option, replace half the butter with unsweetened applesauce while keeping the texture by using the same bake time.