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A rounded glass dish with butternut squash placed on a wooden table.
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4.60 from 5 votes

Sweet Butternut Squash Casserole

Butternut Squash Casserole is a special side dish, a creamy casserole with a crunchy texture at the top. Made with fresh butternut squash makes this family favorite perfect for any time of year.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Diet: Halal
Servings: 8
Calories: 318kcal
Author: Amira

Ingredients

  • 2 lb butternut squash peeled and diced
  • ½ cup granulated sugar.
  • A dash of vanilla powder or vanilla extract.
  • 2 large eggs
  • 1 (5oz) can evaporated milk.
  • 4 Tablespoon butter.
  • 1 teaspoon ground cinnamon.
  • ¼ teaspoon ground ginger.
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves

For the topping

  • ½ cup oats.
  • ¼ cup brown sugar.
  • ¼ cup pecan chopped.
  • 2 Tablespoon butter melted.

Instructions

  • Preheat oven to 350F.
  • On a large pot over medium-high mix squash and sugar, cook on medium until fork tender.
  • In your blender, add eggs, butter, milk and vanilla. Blend well to combine.
  • Add all the spices and blend again.
  • Gradually add the cooked squash and blend. Pour the squash mixture in a 9 in round oven dish and bake for 25-30 minutes.
  • Meanwhile mix the topping ingredients in a deep bowl.
  • Sprinkle on top of the casserole then return to oven for 10 more minutes.
  • Let it cool down before serving.

Notes

  • This butternut squash casserole is creamy and silky and to help you get that we used the blender or a food processor. If you want a more textured mixture use a potato masher or a fork.
  • Leftovers keep very well in the refrigerator for up to 7 days in an air-tight container. Or freeze for up to a month.

Make ahead Tips:

  • Cook the butternut squash for up to 5 days ahead then once cool and refrigerate in an air-tight container.
  • You can also make the butternut squash mixture, spread in your baking dish and refrigerate for up to 3 days ahead or even freeze for 1 month.Thaw in the fridge then bake or bake right from frozen ( make sure your baking dish can handle that) and give it a longer time to cook.
  • Also you can prepare the oat streusel mixture and refrigerate in an air-tight container.

Nutrition

Calories: 318kcal | Carbohydrates: 45g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 125mg | Potassium: 577mg | Fiber: 4g | Sugar: 27g | Vitamin A: 12402IU | Vitamin C: 25mg | Calcium: 198mg | Iron: 2mg