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Butternut Squash Casserole

Butternut squash casserole is made with roasted squash mashed until mostly smooth, then baked under a golden pecan topping. A sweet, tender filling and crunchy topping make this a comforting American side dish.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 tbsp olive oil
  • 3 lb butternut squash peeled, seeded, cut into 1-inch cubes
  • 1 nonstick cooking spray for greasing
  • 8 tbsp unsalted butter melted and divided (4 tablespoons for the filling and 4 tablespoons for the topping)
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 0.25 cup whole milk
  • 1 tsp vanilla extract
  • 0.5 tsp kosher salt
For the topping
  • 0.5 cup all-purpose flour
  • 0.33 cup brown sugar packed, light
  • 0.5 cup pecans chopped

Equipment

  • 1 rimmed 18x13-inch baking sheet
  • 1 8-inch square baking dish

Method
 

Roast the squash
  1. Heat the oven to 400°F.
  2. Toss the squash with the olive oil and spread it on a rimmed 18x13-inch baking sheet.
  3. Roast for 25 to 35 minutes, stirring once, until fork-tender.
  4. Transfer the squash to a large bowl and mash until mostly smooth.
  5. Let it cool for 10 minutes.
Make the filling
  1. Reduce the oven temperature to 350°F.
  2. Grease an 8-inch square baking dish with nonstick cooking spray.
  3. Stir 4 tablespoons of the melted butter into the squash.
  4. In a medium bowl, whisk the granulated sugar, eggs, milk, vanilla, and salt.
  5. Stir the mixture into the squash until combined.
Make the topping
  1. Stir the flour, brown sugar, pecans, and remaining 4 tablespoons melted butter in a medium bowl until evenly moistened and clumpy.
Bake the casserole
  1. Spread the squash mixture in the prepared dish.
  2. Scatter the topping evenly over it.
  3. Bake for 30 to 35 minutes, until the topping is golden and the center reaches 160°F.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For an evenly textured filling, mash the squash until mostly smooth while it is still warm. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a dairy-free version, use dairy-free butter and milk.