Butternut Squash Casserole

Butternut squash casserole with a creamy mashed filling and a crunchy pecan streusel topping. Southern American-style bake that turns tender orange squash into a smooth, spoonable side with golden, bubbling edges.

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 8 servings

Course: Side Dish

Cuisine: Southern American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Butternut squash casserole

1 butternut squash About 3 pounds, peeled and cubed.
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
1 Dutch oven

Method

Boil and prep the squash

Bring a pot of water to a boil and boil the cubed butternut squash for 15 minutes until very tender. Drain well so the casserole won’t be watery.

Preheat and assemble

Preheat the oven to 350°F and grease a 9x13-inch baking dish. Set it aside while you mash the filling.
Mash the butternut squash with 1/4 cup butter, 1/4 cup brown sugar, eggs, milk, vanilla, cinnamon, and salt until smooth. Spread the mixture into the prepared baking dish.

Make streusel and bake

Mix the all-purpose flour, chopped pecans, remaining butter, and remaining brown sugar until crumbly. Sprinkle the topping evenly over the squash.
Bake for 35 to 40 minutes at 350°F until the topping is golden and the edges bubble. Let it cool briefly before serving for cleaner scoops.

Notes

For the smoothest texture, mash while the squash is hot and be sure to drain well after boiling. Refrigerate leftovers in a covered container up to 4 days. Freeze? Yes—freeze baked casserole portions up to 2 months; thaw in the fridge overnight and reheat at 350°F until hot. For a lighter option, substitute half the butter with a neutral oil or use a plant-based butter with similar melting behavior.