Butternut Squash Casserole

Butternut Squash Casserole is a twist on a Thanksgiving classic! Roasted butternut squash is topped with a streusel topping and crunchy pecans. It will soon become your new holiday favorite.

OVERVIEW

• Skill Level: Beginner
• Component Used: Streusel Topping

The holidays wouldn’t be the holidays without squash casserole. In my family, we make a squash casserole for both Thanksgiving and Christmas. While sweet potato casserole is the more traditional side dish, I like to mix it up by using roasted butternut squash.

I find butternut squash to be a little less sweet and more earthy in flavor than sweet potatoes. This helps to balance out the components in the already very sweet brown sugar topping.

Add this recipe to your holiday lineup along with my soft dinner rolls, simple sourdough stuffing, and my favorite method for perfect roasted turkey. Your friends and family will love these wholesome, delicious dishes.

Why you’ll love this twist on a holiday classic

• Sweet potato casserole is delicious but fairly predictable. Roasted butternut squash adds a layer of earthiness, better balance between sweet and savory, and is so impressive.
• There are only 5 simple, wholesome ingredients in the squash layer.
• This spectacular side dish can be prepped days in advance of the big holiday meal.

Ingredient List

There are only 5 ingredients needed for the squash mixture:

• Roasted Butternut Squash – the star of the dish!
• Brown Sugar
• Eggs
• Vanilla Extract
• Heavy Cream

The topping is a classic streusel recipe consisting of: brown sugar, granulated sugar, salt, cinnamon, flour, melted butter, and chopped pecans.

Variation Ideas

Sweet Potato Casserole: For a classic Thanksgiving flavor, swap the roasted butternut squash with roasted sweet potatoes.

Maple Butternut Squash Casserole: Replace half of the brown sugar listed for the squash mixture with maple syrup.

How to make butternut squash casserole

There are 2 components to this recipe: the butternut squash casserole and the pecan streusel topping.

Roast the butternut squash

Using a sharp knife, slice the butternut squash in half lengthwise. Scoop out the seeds and discard. Place the squash cut side down on a sheet pan lined with parchment paper. Roast for about 1-1 ½ hours or until the squash is very tender and can easily be pierced with a fork.

The more caramelized it looks, the more flavor will come out in your casserole. After the squash has cooled enough to handle, measure out about 3 cups.

Make the casserole

In a large bowl combine the cooled squash, brown sugar, eggs, vanilla, and heavy cream. Give it a good stir to combine everything together. You may need to use the back of a spoon or potato masher to fully break up the squash.

Pour the mixture into a deep dish pie plate or casserole dish. Don’t worry if it looks thin, it will thicken up as it bakes.

Make the topping

This is a classic streusel topping recipe with the addition of chopped pecans.

In a medium bowl, whisk the brown sugar, granulated sugar, flour, cinnamon, and salt together. Stir in the melted butter and mix with your hands until crumbly. Mix in the chopped pecans. No need to pre-roast the pecans as they will toast in the oven as the casserole bakes.

bake

Evenly distribute the streusel topping by crumbling it over the butternut squash mixture.

Bake in a preheated over for 25 minutes. If using, add the mini marshmallows on top and bake for an additional 10 minutes or until the marshmallows are toasted. If you are not using the marshmallows, bake the casserole for a total of 35-40 minutes. Let cool slightly and serve warm.

Storage

Butternut squash casserole can be stored covered in the refrigerator for up to 4 days.

FAQ

Can butternut squash casserole be made in advance?

Yes! To reduce stress on holiday baking days, roast the squash and make the streusel topping up to 2 days in advance. Store in the refrigerator until ready to assemble and bake.

Can I reheat butternut squash casserole?

Butternut squash casserole can be reheated by adding foil over the top of the dish and baking on 350°F/175°C for 20-25 minutes until warmed through. Don’t add the marshmallows until the end.

To reheat individual servings, place in the microwave for about 1 minute.

MORE RECIPES FROM BAKER BETTIE!

If you enjoyed this recipe, you might like to try these other staples for your holiday table.

• Soft Yeast Rolls
• Dilly Rolls (dill flavored dinner rolls)
• Simple Sourdough Stuffing
• The Best Creamy Pumpkin Pie
• Cranberry Apple Pie
• Soft Pumpkin Cookies with Cream Cheese Frosting