Butternut Squash Casserole has a custard-like texture and a sweet vanilla wafer crumb topping. It’s like sweet potato casserole, only better.
Makes a great casserole addition to a Thanksgiving meal. Butternut Squash Casserole is both sweet and savory (but mostly sweet) and oh so delicious!
So easy to make. Just mix together 3 cups of cooked and mashed butternut squash, brown sugar, 2 eggs, some milk, melted butter, flour, vanilla, and salt. Use a hand-held mixer to get it very smooth.
Place in a 7×11-inch casserole dish and top with 1/2 a box of crushed vanilla wafers mixed with some chopped pecans, melted butter, brown sugar, and cinnamon.
You’ll probably need 2 butternut squash for this recipe. Cut them in half, scoop out the seeds, and place them cut side down on a rimmed baking sheet. Bake for 40 to 50 minutes, or until very soft.
Measure out 3 cups of the squash and use a hand-held mixer to beat it with the other filling ingredients until smooth.
This casserole goes really well with both roast turkey and ham. It may be your new favorite Thanksgiving casserole. The texture is so creamy and smooth with just the right amount of sweetness. The cookie crumb topping is to die for!
More Holiday Casseroles:
Butternut Squash Casserole
Ingredients
- 3 cups cooked, mashed butternut squash
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 tablespoon flour
- 1 teaspoon vanilla
- 1/2 teaspoon salt
Topping
- 1/2 box vanilla wafers, coarsely crushed
- 1/3 cup chopped pecans
- 1/4 cup butter, melted
- 2 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Grease a 7x11-inch casserole dish and preheat the oven to 350 degrees F.
- In a large bowl, combine butternut squash, brown sugar, eggs, milk, butter, flour, vanilla, and salt. Use a hand-held mixer to beat until smooth.Transfer to prepared baking dish.
- In a medium bowl, stir together all topping ingredients until mixed evenly. Sprinkle on top of butternut squash mixture.
- Bake for 30 minutes.
Notes
Nutrition
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Can this be frozen in advance and then baked day of?
The first time I made this was for my in-laws Easter Dinner. At first, they thought that it was a sweet potatoe casserole and could not believe that it was squash (of course I didn’t tell them until after they are it) . They fell in love with it and now whenever we have a get together, this is what they want me to make. I’ve made it 3 other times and I’m in the process of making it now for my husband’s aunt. She asked me to make it so that she could take it to her church’s Friend’s and Family Day. Thank you for showing how to double and triple the recipe. I’m making enough for 60 people (she goes to a small church). I know that they are going to love it, just like everyone that tastes it loves it. I have already decided that this will be a staple at our Thanksgiving Dinners. 💖