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Butternut Squash Casserole

Butternut squash casserole with a creamy, smooth mash and a golden pecan streusel topping. Boiled-tender squash is blended until silky, baked until the edges bubble, and finished with crunchy pecans.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Butternut squash casserole
  • 1 butternut squash Peeled and cubed (about 3 pounds).
  • 0.5 cup butter Melted; divided.
  • 0.5 cup brown sugar Divided.
  • 2 eggs Large.
  • 0.5 cup milk
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.5 cup all-purpose flour
  • 0.75 cup pecans Chopped.

Equipment

  • 1 sheet pan

Method
 

Boil and mash the squash
  1. Boil the butternut squash for 15 minutes until very tender, then drain well so the mash stays thick. Visual cue: the cubes should easily break when pressed with a fork.
  2. Mash the butternut squash with 1/4 cup melted butter, 1/4 cup brown sugar, eggs, milk, vanilla extract, ground cinnamon, and salt until smooth. Visual cue: no lumps remain and the mixture looks creamy and uniform.
  3. Spread the mashed butternut squash into a greased 9x13-inch baking dish. Visual cue: the top is level and evenly filled.
Make streusel topping and bake
  1. Mix the all-purpose flour, chopped pecans, remaining butter, and remaining brown sugar until a crumbly topping forms. Visual cue: you should see dry crumbs clinging together rather than a paste.
  2. Sprinkle the pecan topping evenly over the squash. Visual cue: the surface is covered with an even layer of golden crumbs.
  3. Bake at 350°F for 35-40 minutes until the topping is golden and the edges bubble. Visual cue: the streusel looks toasted and the casserole gently bubbles around the perimeter.

Notes

For the smoothest texture, mash while the squash is hot and keep mixing until fully uniform. Refrigerate covered up to 4 days; reheat in a 325°F oven until warmed through. Freezing is not recommended due to texture changes after thawing. If you need a dairy-light option, use lactose-free milk and replace half the butter with a neutral oil or plant-butter for a similar bake.