Butternut Squash Casserole

5 from 1 vote

Butternut Squash Casserole

Skip the sweet potatoes and make this simple, delicious Butternut Squash Casserole recipe Simple to prepare, easy to make in advance and a warm, comforting squash with a hint of cinnamon and a buttery, crumble topping with pecans. A great compliment to any cozy fall meal.

Prep Time15

Cook Time45

Roasting the Butternut Squash45

Total Time2

Course: Side Dish

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

For the Butternut Squash Layer:

1 butternut squash
¼ c butter
½ c Milk
¼ c brown sugar
2 eggs, lightly beaten
1 tsp vanilla extract
½ tsp salt
½ tsp cinnamon

For the Topping:

5 T butter, melted
½ c plus 2 T flour
½ c brown sugar
1 c pecans
½ tsp vanilla
¼ tsp salt

Instructions

Preheat the oven to 375°F. Cut the butternut squash in half and scoop out seeds. Place the squash face down on a parchment lined baking sheet. Bake for about 45 minutes or until the squash is softened and easy to scoop out.
Remove from the oven and turn the temperature down to 350°F. Allow the butternut squash to cool slightly. Scoop out the squash into a medium mixing bowl. Add in the melted butter, brown sugar eggs, milk, vanilla, sea salt and cinnamon. Whisk well until smooth. You can also use an electric mixer for this part for an extra smooth texture.
In a separate bowl, combine all of the topping ingredients and stir to combine.
Grease a 9x9 inch baking pan. Pour the butternut squash mixture into the pan. Sprinkle the crumble topping over it evenly. Bake for about 40-45 minutes or until the squash layer has set and the topping is golden brown to your liking.
Allow to cool for about ten minutes before serving. This can also be served chilled. Store leftovers in the refrigerator in an airtight container for up to 5 days.

Notes

You can eat this butternut squash casserole warm or cold. I have had it both ways several times and still can't figure out which I like better.

Time saving tips: Use pre-cut butternut squash. You can save some time by using butternut squash that is already chopped and ready to be popped in the oven to roast. You could also use canned butternut squash if you are in a real pinch.

You can make this recipe a day in advance. Make this delicious butternut squash casserole recipe a day in advance and then pop it in the oven and warm it up just before serving. Or you can serve it at room temperature if desired.

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