Sweet Butternut Squash Casserole Recipe – a MUST for your holiday meal. Sweetened butternut squash topped with a praline topping. YUM! Can make the casserole in advance and refrigerate or freeze it for later. Butternut squash, butter, brown sugar, milk, eggs, vanilla, flour, and pecans. Perfect for hectic holiday meals!
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It is November and I have Thanksgiving on my mind. We usually travel for the holiday, but this year we are staying home and cooking a big holiday meal. This Sweet Butternut Squash Casserole is definitely on the menu. Sweetened butternut squash topped with a praline topping. YUM! I am serving the casserole as a side dish with dinner, but it could almost be dessert! It is definitely more sweet than savory. No matter how you serve it, just give it a try!
How to Make Butternut Squash Casserole
This casserole is very easy to make with only a few simple ingredients. Add butternut squash to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the squash is very tender, 15 to 20 minutes. Drain and cool.
Mash the squash in a large bowl. Add unsalted butter, whole milk, large eggs, brown sugar, and vanilla extract. Spread the squash mixture into a baking dish. In a medium bowl, mix together melted butter, brown sugar, flour, salt, and chopped pecans with a fork. Sprinkle over the butternut squash mixture. Place the casserole dish in the oven and bake.
Helpful Tips & Frequently Asked Questions
- I bought two bags of frozen butternut squash cubes. I found it at Walmart.
- You can substitute an equivalent amount of sweet potatoes for the butternut squash.
- To cook squash in the oven, toss cubes in olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast at 400ºF for 25 to 30 minutes, until tender. Mash the roasted butternut squash flesh and continue with the recipe as directed.
- Can mash the squash by hand or puree it in a food processor.
- Add a dash of ground cinnamon or maple syrup for extra flavor.
- If you don’t like pecans, you can substitute walnuts or omit them.
- Substitute gluten-free flour in streusel topping for a gluten-free dish.
- Can Butternut Squash Casserole be made in advance? Yes! You can assemble the casserole ahead of time and refrigerate it until ready to bake.
- Can Butternut Squash Casserole be frozen? Yes! You can assemble the casserole and freeze it for later.
- You can bake the casserole and freeze it after baking if you prefer. To reheat, thaw completely. Cover with aluminum foil and bake at 350ºF until warm, approximately 35 to 45 minutes.
- Can Butternut Squash Casserole be made in the slow cooker? Sure! Assemble the casserole in the crockpot and cook on LOW until hot, approximately 3 to 4 hours.
- Store leftovers in an airtight container in the refrigerator.
Thanksgiving Casserole Recipe
While this casserole is a holiday favorite, we also love it the rest of the year. It goes with just about anything – ham, pork, roast chicken, and casseroles. Here are a few of our favorite recipes from the website that go great with this casserole:
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Sweet Butternut Squash Casserole
Ingredients:
Filling:
- 4 Tbsp butter melted
- 2 pounds peeled and cubed butternut squash
- ½ cup milk
- ¼ cup brown sugar
- 1 tsp pure vanilla extract
- ½ tsp kosher salt
- 2 eggs
Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar packed
- 4 Tbsp butter melted
- ¼ tsp salt
- ¾ cup chopped pecans
Instructions:
- Preheat the oven to 350º F. Lightly spray a 2-quart baking dish with cooking spray.
- Add butternut squash to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the squash is very tender, 15 to 20 minutes. Drain and cool. Mash the squash.
- Whisk together 4 Tbsp butter, mashed butternut squash, milk, brown sugar, vanilla, sal,t and eggs in a large bowl. Transfer to the prepared baking dish.
- For the topping: Combine the flour, brown sugar, 4 Tbsp melted butter, and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the butternut squash.
- Bake for 25 to 30 minutes.
Notes:
- Can use an 11×7-inch dish, 8×8-inch dish or a 9×9-inch dish.
- I bought two bags of frozen butternut squash that had already been peeled and cubed. I found it at Walmart.
- You can substitute an equivalent amount of sweet potatoes for the butternut squash.
- If you don’t like pecans, you can substitute walnuts or omit them.
- Can Butternut Squash Casserole be made in advance? Yes! You can assemble the casserole ahead of time and refrigerate it until ready to bake.
- Can Butternut Squash Casserole be frozen? Yes! You can assemble the casserole and freeze it for later.
- You can bake the casserole and freeze it after baking if you prefer. To reheat, thaw completely. Cover with aluminum foil and bake at 350ºF until warm, approximately 35 to 45 minutes.
- Can Butternut Squash Casserole be made in the slow cooker? Sure! Assemble the casserole in the crockpot and cook on LOW until hot, approximately 3 to 4 hours.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
Any idea about how many cups of squash puree I would need for this recipe? I cook my squash down in the fall a freeze the puree.