Name: Butternut Squash Casserole with Butter Pecan Topping Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 butternut squash; 2 Tablespoons butter; 1 Tablespoon brown sugar; ½ teaspoon kosher salt; 3 Tablespoons butter, melted; 2 Tablespoons brown sugar; 1 Tablespoon flour; ½ teaspoon cinnamon; 1½ cups pecans

Description

Butternut Squash Casserole with Butter Pecan Topping is a delicious and comforting American side dish perfect for holiday meals. The recipe features whole roasted butternut squash that is mashed and topped with a sweet and crunchy butter pecan topping. Easy to prepare ahead, this casserole combines simple ingredients for a flavorful and festive dish.

Ingredients

Main Ingredients

1 butternut squash
2 Tablespoons butter
1 Tablespoon brown sugar
½ teaspoon kosher salt

For the Topping

3 Tablespoons butter, melted
2 Tablespoons brown sugar
1 Tablespoon flour
½ teaspoon cinnamon
1½ cups pecans

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Instructions

Prepare the squash: Wash your butternut squash and cut it in half lengthwise. Use a spoon or portion scoop to remove the seed cavity completely.
Season the squash: Spread 1 tablespoon of butter over the cut sides of each squash half. Sprinkle evenly with the kosher salt and brown sugar.
Roast the squash: Place the squash cut side up on a baking sheet and roast in a preheated 375℉ oven for about 1 hour. The time may vary between 45 to 90 minutes depending on the size of the squash. It’s done when the neck is soft when gently squeezed.
Mash the squash: Let the roasted squash cool slightly, then scoop the softened flesh from the skin into a bowl. Mash the flesh thoroughly with a potato masher. Transfer the mashed squash to a casserole dish and smooth the surface with a spoon.
Make the topping: In a medium bowl, mix together the melted butter, brown sugar, flour, cinnamon, and pecans. Stir until well combined.
Top the squash: Pour the pecan topping evenly over the mashed butternut squash in the casserole dish. Spread it out to cover the surface evenly.
Bake the casserole: Bake the casserole at 375℉ for about 20 minutes or until the topping is toasted and golden brown.

Notes

Make Ahead - Roast and mash the squash, then assemble the casserole with the raw topping up to a day in advance. Cover and refrigerate. On the day of serving, bake for 20 minutes, covering with foil and extending baking if not heated through.
The topping is optional - Serve the mashed squash plain, dotted with extra butter for a simpler side dish.
Nut substitution - Pecans can be replaced with walnuts or a combination of walnuts and pecans. Use raw nuts for best results.
Freezing - Leftover casserole freezes well and can be used in baking recipes like chocolate pumpkin muffins or pumpkin waffles as a substitute for canned pumpkin.