Butternut Squash Casserole
Let me tell you about my favorite butternut squash casserole! This dish is so good, it will make your whole house smell like a warm hug. It’s sweet, but not too sweet, and has a yummy, creamy middle.
When you serve this at dinner, everyone will ask for the recipe. It’s a wonderful change from the same old sweet potato dish. It’s perfect for the holidays or just a cozy night in. Trust me, you are going to love this recipe!
Why You’ll Love Butternut Squash Casserole
This recipe is a keeper because it’s so comforting and a piece of cake to make. You take plain butternut squash and turn it into something special with a crunchy vanilla cookie and pecan topping. YUM!
- So Very Tasty: It’s the perfect mix of sweet and savory.
- Everyone Loves It: This dish is always a big hit at parties.
- Easy to Make: The steps are super simple to follow.
- A Fun New Dish: It’s a great way to try something different.
- Plan Ahead: You can get it ready ahead of time to make your day easier.
When Fall comes around, I love making cozy dishes. This one really hits the spot. If you like this, you should also try my tasty Pecan Sweet Potato Casserole!
Ingredients You’ll Need
Let’s get all our goodies together to make this amazing casserole. You can find the exact amounts you need in the recipe card at the bottom.
- Butternut Squash: This is our main star! It’s sweet and nutty.
- Light Brown Sugar: This makes the filling sweet like caramel.
- Large Eggs: Eggs help make the casserole creamy and rich.
- Milk: This gives our casserole a smooth and creamy feel.
- Butter: We use butter to make everything rich and yummy.
- All-Purpose Flour: Just a little bit of flour helps make the filling thick.
- Vanilla Extract: This makes everything taste even sweeter and better.
- Salt: Salt helps all the other sweet flavors pop.
- Vanilla Wafers: These make a sweet and crunchy topping.
- Pecans: Pecans add a yummy, nutty crunch on top.
- Ground Cinnamon: This gives the topping a warm, cozy spice flavor.
How to Make Butternut Squash Casserole
Making this casserole is super fun and easy. First, you’ll make the squash part, then the crunchy top, and then bake it all together!
Step 1: Get the Squash and Oven Ready
First things first, turn your oven on to 350 degrees F. Grease up your 7×11-inch baking dish. Cut the squash in half, scoop out the seeds, and pop it on a pan to bake until it’s nice and soft.
Step 2: Mix the Filling
In a big bowl, put 3 cups of your cooked, mashed squash. Add 1/2 cup light brown sugar, 2 large eggs, 1/2 cup milk, 1/4 cup melted butter, 1 tablespoon of flour, 1 teaspoon vanilla, and 1/2 teaspoon salt. Use a mixer to make it all smooth.
Step 3: Make the Topping
Now for the fun part! In another bowl, mix together 1/2 a box of crushed vanilla cookies, 1/3 cup of chopped pecans, 1/4 cup of melted butter, 2 tablespoons of brown sugar, and 1/2 teaspoon of ground cinnamon. Stir it all up!
Step 4: Put It Together and Bake
Spoon the smooth squash mix into your baking dish. Now, sprinkle that yummy crumb topping all over the top. Bake it for 30 minutes. You’ll know it’s done when the top is golden brown and looks amazing.
Tips for the Best Butternut Squash Casserole
Want to make sure your casserole is the best on the block? Here are a few of my secret tricks to help you out.
- Use Fresh Squash: Fresh squash always tastes way better than canned. It’s worth it!
- Make it Smooth: Use your mixer to get that filling super, super smooth.
- Don’t Bake Too Long: Keep an eye on it! You don’t want it to get dry.
- Let It Rest: Let the casserole cool for a few minutes before you serve it.
- Change Up the Top: You can add other nuts, like walnuts, if you want!
Variations and Substitutions
It’s always fun to play with your food and try new things! Here are a few ideas if you want to switch up this recipe.
- New Toppings: Try crushed ginger cookies or even an oatmeal crumble on top.
- Add More Spice: A little pinch of nutmeg would taste great in the filling.
- Try Other Squash: Acorn squash or sweet potatoes work great in this recipe, too.
- No Dairy? No Problem: You can use dairy-free milk and butter instead.
- No Nuts: If you can’t have nuts, just leave the pecans out of the topping.
Make-Ahead and Storage Tips
I love making this dish ahead of time, especially for holidays. You can make the filling and the topping two days early. Just keep them in separate containers in the fridge. When you’re ready, put them together and bake! If you have any leftovers, you can keep them in the fridge for about 4 days. Just warm them up in the microwave or oven when you want to eat them.
Recipe FAQs
What to serve with butternut squash casserole?
This dish is great with turkey, ham, or roasted chicken. It’s perfect for a big family meal like Thanksgiving or Christmas!
Can I use frozen squash?
Yes, you can! Just make sure you let it thaw out and squeeze out any extra water before you use it in the recipe.
How do I know when it’s done?
It’s ready when the top is golden brown. You can also stick a knife in the middle. If it comes out clean, it’s done!
Can I use a different pan?
Sure! If you use a different size, you might just need to bake it a little longer or shorter. Just keep an eye on it.
How to make this gluten-free?
You would need to use gluten-free flour and find some gluten-free cookies for the topping.
Can I freeze this casserole?
You bet! Let it cool all the way, then wrap it up really well. It can stay in the freezer for up to 3 months.
How do I reheat it?
Let it thaw in the fridge overnight. Then, pop it in the oven at 350°F for about 20 minutes until it’s warm all through.
Can I use less sugar?
Of course. If you don’t like things too sweet, you can use a little less brown sugar. The squash is naturally sweet anyway.
What does the casserole feel like?
The inside is super smooth and creamy, almost like a pudding. The topping gives it a really nice, yummy crunch.
Can I cook the squash ahead of time?
Yes, that’s a great idea to save time! You can cook and mash your squash a day or two before you make the casserole.
Butternut Squash Casserole
Ingredients
- 3 cups cooked, mashed butternut squash
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/4 cup butter melted
- 1/2 cup milk
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Topping:
- 1/2 box vanilla wafers coarsely crushed
- 1/3 cup chopped pecans
- 2 tablespoons light brown sugar
- 1/4 cup butter melted
- 1/2 teaspoon ground cinnamon
Instructions
- Get Ready: First, grease your 7×11-inch pan and heat your oven to 350 degrees F. Make sure your squash is already cooked and mashed.
- Mix the Filling: In a big bowl, mix together your 3 cups of squash, 1/2 cup of brown sugar, 2 large eggs, 1/2 cup of milk, 1/4 cup of melted butter, 1 tablespoon of flour, 1 teaspoon of vanilla, and 1/2 teaspoon of salt.
- Make it Smooth: Use a mixer to beat everything until it's nice and smooth. You don’t want any lumps!
- Make the Topping: In another bowl, stir together 1/2 a box of crushed vanilla cookies, 1/3 cup of pecans, 1/4 cup of melted butter, 2 tablespoons of brown sugar, and 1/2 teaspoon of cinnamon.
- Put it Together: Pour your smooth squash mix into the pan. Then, sprinkle the crumbly topping all over it.
- Bake and ENJOY!!!....Bake for 30 minutes. The top should be golden and delicious. Let it cool for a minute before you dig in.
Notes
- To cook your squash, just bake it cut-side down for about 45-55 minutes.
- A hand mixer is your best friend for making a super smooth filling.
- You can keep leftovers in the fridge for up to 4 days.
- Feel free to put this all together a day before you bake it.
- Don’t crush the cookies too much; you want some crunchy bits!
