Butternut Squash Casserole
This yummy Butternut Squash Casserole is so creamy inside with a crunchy cookie and pecan topping. It's an easy side dish that your whole family will love. A great new dish to try instead of sweet potatoes!
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 7x11-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!