Butternut Squash Casserole Ii
Elevate your holiday table or cozy weeknight dinner with this decadent Butternut Squash Casserole II, a sweet-and-savory masterpiece that will wow your guests. This creamy casserole starts with velvety mashed butternut squash infused with brown sugar, heavy cream, cinnamon, and a hint of vanilla for a comforting flavor profile. A buttery pecan crumble topping adds delightful crunch and a caramelized finish, making it the ultimate crowd-pleaser. With minimal prep time and a cook time of under an hour, this easy-to-make dish is perfect for busy meal planning. Serve it alongside roasted meats or as a standout vegetarian side. This recipe is proof that butternut squash isn’t just nutritious—it’s irresistibly delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups butternut squash, peeled, seeded, and cubed
- 2 tablespoons water
- 3 tablespoons unsalted butter, melted
- 0.25 cup brown sugar
- 0.25 cup heavy cream
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup pecans, chopped
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar (for topping)
- 2 tablespoons unsalted butter, softened (for topping)
Instructions
Preheat your oven to 375°F (190°C) and grease a 2-quart casserole dish.
Place the cubed butternut squash and 2 tablespoons of water in a large microwave-safe bowl. Cover tightly with plastic wrap and microwave on high for 8–10 minutes, or until the squash is fork-tender. Drain any excess water, then mash the squash until smooth.
In a large mixing bowl, combine the mashed squash, 3 tablespoons of melted butter, 1/4 cup brown sugar, heavy cream, beaten eggs, vanilla extract, cinnamon, and salt. Mix until well combined.
Pour the squash mixture into the prepared casserole dish and spread it evenly with a spatula.
In a small bowl, prepare the topping by combining the chopped pecans, flour, 2 tablespoons brown sugar, and 2 tablespoons softened butter. Use your fingers or a fork to create a crumbly mixture.
Sprinkle the pecan topping evenly over the squash mixture.
Bake in the preheated oven for 40–45 minutes, or until the topping is golden brown and the casserole is set.
Remove from the oven and let cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 1375 mg | 60% | |
| Total Carbohydrate | 172.0 g | 63% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 80.2 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 523 mg | 40% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2828 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
