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+ servings

Butternut Squash Casserole

Butternut Squash Casserole has a custard-like texture and a sweet vanilla wafer crumb topping. It's like sweet potato casserole, only better.

Course Side Dish
Cuisine Southern
Keyword squash casserole
Servings 10
Calories 262kcal


  • 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


  • 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


  • 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.


To cook butternut squash, cut in half lengthwise. Place cut side down on a baking sheet lined with foil or parchment paper. Bake at 350 degrees for 45 to 55 minutes, or until soft.


Calories: 262kcal