Description
A comforting and creamy Butternut Squash Casserole recipe with a brown sugar pecan topping. This sweet and savory side dish is perfect for fall gatherings, Thanksgiving, or weeknight dinners. Try this easy casserole made with roasted squash, maple syrup, and warm spices for a cozy addition to your meal.
Ingredients
2 pounds butternut squash (peeled, seeded, and cubed or halved for roasting)
1/4 cup maple syrup
2 large eggs
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons unsalted butter (melted, divided)
1/3 cup brown sugar
1/2 cup chopped pecans
Instructions
1. Preheat oven to 400°F. Cut butternut squash in half lengthwise and remove seeds. Place face down on a baking sheet and roast for 40-45 minutes, or until fork-tender. Let cool slightly and scoop out the flesh.
2. Reduce oven to 350°F. In a large bowl, mash the roasted squash until smooth.
3. Add maple syrup, eggs, heavy cream, vanilla extract, cinnamon, nutmeg, and salt to the mashed squash. Whisk until fully combined.
4. Pour the mixture into a greased baking dish and smooth the top.
5. In a small bowl, stir together 2 tablespoons melted butter, brown sugar, and chopped pecans.
6. Sprinkle the topping over the squash mixture.
7. Bake for 30-35 minutes until the top is golden and the filling is set.
8. Let the casserole rest for 10 minutes before serving.
Notes
This casserole can be made a day ahead and baked before serving.
If using frozen butternut squash, cook and drain it well before mashing.
You can substitute sweet potatoes for a slightly different flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 13g
- Sodium: 135mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 65mg