0 from 9 votes
Butternut Squash Casserole
My butternut squash casserole is a decadently delicious side dish topped with a sweet pecan streusel ~ everybody loves it!!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8 servings
Calories: 425 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 1/2 lbs cooked butternut squash
- 2 large eggs
- 1/2 cup light brown sugar
- 1/3 cup half and half or cream
- 1/2 cup unsalted butter, melted
- 1/4 tsp fresh grated nutmeg, or more or less to taste
- Salt and fresh ground black pepper
topping
- 1/2 cup all purpose flour
- 1/2 cup light brown sugar
- 4 Tbsp unsalted butter, soft
- 3/4 cup Chopped Pecans
Instructions
- Preheat the oven to 375F. Butter your gratin or casserole dish.
- Put the cooked squash in the bowl of a food processor with the eggs, brown sugar, half and half, and melted butter. Pulse about 25 times, and then run the machine for an additional few seconds to completely puree the mixture. A little texture is ok, don't over-process. Season with the nutmeg, salt, and pepper.
- Turn the puree into your gratin dish and spread out evenly.
- Blend the topping ingredients together in a bowl using your fingers to blend everything together until evenly crumbly. Make sure to break up any clumps of brown sugar. Note: I prefer to do this in my food processor. I first pulse the flour, sugar, and butter together until crumbly, then I add the nuts and pulse a few more times. This results in a very even crumble.
- Sprinkle the mixture evenly over the puree.
- Bake for about 40-45 minutes. If the topping browns too quickly, cover it loosely with foil. It will be done when you notice it has puffed up very slightly, indicating the souffle-like filling is cooked perfectly. Note: if your topping is browning too quickly lay a loose piece of foil over it.
Cup of Yum
Notes
- To cook butternut squash for this recipe:
- Place a large butternut squash, whole, onto a lined baking pan.
- Bake at 400F until the flesh in the thickest part can be pierced easily with the tip of a sharp knife. Note that the thickest part of a butternut squash is in the neck, not the 'hollow' bulb end.
- Slice the cooked squash in half, scoop out the seeds and stringy bits, and then scrape out the flesh.
- Weigh out 1 1/2 pounds for this recipe.
Nutrition Information
Calories
425kcal
(21%)
Carbohydrates
45g
(15%)
Protein
5g
(10%)
Fat
27g
(42%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
96mg
(32%)
Sodium
82mg
(3%)
Potassium
422mg
(12%)
Fiber
3g
(12%)
Sugar
29g
(58%)
Vitamin A
9679IU
(194%)
Vitamin C
18mg
(20%)
Calcium
95mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 425
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 82mg | 3% |
| Potassium | 422mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 9679IU | 194% |
| Vitamin C | 18mg | 20% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.