Butternut Squash Casserole
8
servings30
minutes30
minutesIngredients
- For the Casserole
4 cups butternut squash, cut into 1-2 inch cubes
2 eggs
1/2 cup milk
1/2 cup white sugar
4 Tbsp softened
1/2 tsp salt
1 tsp vanilla extract
- For the Topping
1/2 cup brown sugar
1/3 cup flour
3 Tbsp softened butter
1/2 cup chopped pecans
Directions
- Put squash in a medium pot and add enough water to cover
- Cook over high heat and boil until tender (about 10 minutes)
- Drain the squash and put in a large mixing bowl
- Add the milk, eggs, white sugar, butter and vanilla to the bowl with the squash and mix until smooth (an electric mixer makes QUICK work of this)
- Pour the squash mixture into a 9×13 casserole dish
- In a small-medium mixing bowl mix the flour and brown sugar, and then cut in the butter with a pastry blender (or whatever) until the mixture resembles coarse crumbs
- Stir in the pecans, and then sprinkle as evenly as you can over the squash mixture
- Bake in a preheated oven at 350F for 30 minutes, or until the topping is lightly brown and the casserole is not jiggly in the middle
We’ve been making this casserole for every holiday for the past 5 years or so. It’s a less sweet dish than sweet potato casserole (but still plenty sweet) and you can pretend it’s healthier because it has squash in it! If someone you know doesn’t like squash, just tell them it’s sweet potatoes, I bet they won’t be able to tell.
If you’re a person that loves the sweet and crunchy topping, you can double JUST the topping (I normally do). If you super hate squash and want to use sweet potatoes, you can do that too. If you need to make this gluten free it totally works with almond flour, coconut flour, and GF flour mix.
Sometimes I add cinnamon, nutmeg, ginger, ground cloves, etc to the topping, if I’m feeling feisty.
Enjoy!
