Description
This Butternut Squash Casserole is a comforting, sweet, and nutty side dish perfect for holiday meals or cozy dinners. Baked with tender roasted butternut squash blended with milk, eggs, and warm spices, then topped with a crunchy pecan and brown sugar topping, and optionally toasted marshmallows for a sweet finish. This casserole balances creamy texture with a toasted nut crust, making it a delightful addition to any table.
Ingredients
Scale
Main Casserole
- 2 pounds butternut squash (about 2 to 2 1/2 pounds raw, yields 4 cups cooked squash)
- ¼ cup whole milk (2 oz)
- 1 teaspoon vanilla extract
- 1 cup granulated sugar (222 g) or brown sugar, packed (226 g)
- ¼ teaspoon salt
- â…” cup unsalted butter, melted
- ¼ teaspoon ground cinnamon
- 2 large eggs, lightly beaten
Topping
- 1 cup pecan halves
- 2 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar, packed
- â…› teaspoon ground cinnamon
Optional
- Marshmallows (large or small, for topping)
Instructions
- Preheat and prepare baking sheet: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Roast the butternut squash: Cut the butternut squash in half lengthwise and scoop out the seeds. Place squash halves cut side down on the lined baking sheet and bake for about 45 minutes, or until the flesh is tender when pierced with a fork. Remove from oven and let cool enough to handle safely.
- Prepare casserole dish: Lightly spray a casserole dish with vegetable cooking spray and set aside.
- Make the squash mixture: While still warm, scoop the butternut squash flesh into a large bowl, discarding the skin. Mash with a potato masher or process in a food processor until smooth with no chunks. Stir in the milk, vanilla, sugar, melted butter, salt, and cinnamon until evenly combined. Fold in the lightly beaten eggs and mix until blended. A few lumps are fine.
- Bake the casserole base: Pour the squash mixture into the prepared casserole dish. Bake in the preheated oven for about 30 minutes, until the mixture is almost set but still slightly wobbly.
- Prepare and add topping: While the casserole bakes, combine pecans, melted butter, brown sugar, and cinnamon in a small bowl, stirring until the pecans are well coated. Remove casserole from oven and evenly sprinkle the pecan topping over it. Return to oven and bake for about 15 minutes more until fully set.
- Optional marshmallow topping: If using marshmallows, bake the casserole for 45 minutes total. Then remove from oven and top with marshmallows. Preheat the oven broiler on high and place the casserole under the broiler to toast marshmallows until melted and golden brown, watching carefully to avoid burning. Serve immediately.
Notes
- For a smoother texture, use a food processor to puree the cooked squash instead of mashing.
- You can substitute brown sugar for granulated sugar in the casserole mixture for a richer flavor.
- Use fresh pecans for best texture and flavor; toasted pecans will add extra nuttiness.
- Adjust cinnamon and vanilla extract to taste for personal preference.
- Marshmallows are optional but add a traditional sweet topping popular in holiday versions of this dish.
- Make sure to watch closely when broiling marshmallows as they burn very quickly.
