Easy Butternut Squash Casserole | Simple & Delicious Recipe
A cozy, simple casserole combining tender butternut squash with warm spices and a crunchy, buttery topping. Perfect for holidays or any comforting meal, this dish highlights the natural sweetness of the squash with a luscious creamy or nutty crust.
Ingredients
- 2 medium butternut squashes about 4 lbs
- ¼ cup milk or heavy cream
- 2 eggs
- ½ cup sugar
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup chopped pecans or 1 cup shredded cheese Parmesan or Cheddar
- ⅔ cup brown sugar if using pecan topping
- ⅔ cup flour if using pecan topping
- 1 tablespoon olive oil if sautéing vegetables
- Salt and pepper to taste
- Optional: fresh kale or cranberries for added texture and flavor
Instructions
- Preheat oven to 350°F (175°C).
- Peel, seed, and cube butternut squash or roast halves skin-side down until tender (about 1 hour).
- Scoop out cooked squash flesh and mash until smooth.
- In a mixing bowl, combine squash, milk or cream, eggs, sugar, butter, vanilla, cinnamon, and nutmeg; mix well.
- Optional: sauté onions, garlic, and kale or mushrooms in olive oil until softened; fold into squash mixture.
- Pour mixture into a greased 9×13-inch casserole dish.
- For the topping: mix chopped pecans, brown sugar, flour, melted butter, and cinnamon for a crunchy topping or sprinkle shredded cheese and breadcrumbs with sage and nutmeg for a savory crust.
- Sprinkle topping evenly over the casserole.
- Bake uncovered for 30-40 minutes at 350°F until the casserole is set and topping is golden brown.
- Let cool slightly before serving
Notes
- To make a vegetarian version, omit bacon and use vegetable stock when sautéing.
- For a smoother texture, pulse squash in a food processor before mixing.
- Topping can be customized with marshmallows or breadcrumbs for variation.
- This casserole reheats well and can be made a day ahead250
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