Butternut Squash Casserole has a custard-like texture and a sweet vanilla wafer crumb topping. It’s like sweet potato casserole, only better.
Makes a wonderful addition to a Thanksgiving table. This butternut squash casserole is mostly sweet with a hint of savory, offering a creamy, smooth filling topped with a crunchy vanilla wafer and pecan crumb.
It’s simple to prepare. Roast and mash enough butternut squash to yield 3 cups, then mix it with brown sugar, eggs, milk, melted butter, a spoonful of flour, vanilla, and salt. A hand mixer gives the filling a silky, custard-like consistency.
Spread the filling into a greased 7×11-inch casserole dish. For the topping, combine about half a box of coarsely crushed vanilla wafers with chopped pecans, melted butter, brown sugar, and a pinch of cinnamon; then sprinkle it evenly over the squash.
You will likely need two medium butternut squash to get 3 cups cooked and mashed. Cut each squash in half lengthwise, scoop out the seeds, and place the halves cut-side down on a rimmed baking sheet. Roast at 350°F (175°C) for about 40–50 minutes, or until the flesh is very tender.
Measure 3 cups of the cooked squash, then beat it with the brown sugar, eggs, milk, melted butter, flour, vanilla, and salt until very smooth. Pour the mixture into the prepared baking dish, add the topping, and bake until the topping is golden and the filling is set.
This casserole pairs beautifully with roast turkey or baked ham and may become a new favorite at holiday dinners. The contrast of creamy squash and buttery cookie crumb topping makes it especially memorable.
More Holiday Casseroles:
- Pineapple Casserole
- Sweet Potato Casserole with Marshmallows
- Cheesy Green Bean Casserole
Butternut Squash Casserole
Ingredients
- 3 cups cooked, mashed butternut squash
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 tablespoon flour
- 1 teaspoon vanilla
- 1/2 teaspoon salt
Topping
- 1/2 box vanilla wafers, coarsely crushed
- 1/3 cup chopped pecans
- 1/4 cup butter, melted
- 2 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
-
Grease a 7×11-inch casserole dish and preheat the oven to 350°F (175°C).
-
In a large bowl, combine the mashed butternut squash, brown sugar, eggs, milk, melted butter, flour, vanilla, and salt. Beat with a hand-held mixer until smooth, then transfer to the prepared baking dish.
-
In a medium bowl, stir together the crushed vanilla wafers, chopped pecans, melted butter, brown sugar, and cinnamon. Sprinkle the mixture evenly over the squash filling.
-
Bake for 30 minutes, or until the topping is golden and the filling is set. Allow to cool slightly before serving.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Did you make this?
Leave a comment below and tag us @spicysouthernkitchen on social media!
Disclosure: This post contains affiliate links.