Description
This comforting Butternut Squash Casserole is a velvety vegetable bake elevated by a crunchy, buttery pecan streusel topping. The perfect balance of a rich, roasted squash base and a sweet, textured crust, this dish is a sophisticated side or a treat for holiday gatherings. It is a wholesome, indulgent-tasting favorite that pairs beautifully with roasted poultry or hearty vegetarian mains, offering warmth and flavor in every bite.
Ingredients
1 large butternut squash (3–4 lbs), halved and seeds removed
1 tablespoon avocado or olive oil
4 large eggs, room temperature
1/2 cup brown sugar
1/4 cup unsalted butter, melted
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1/2 cup pecans, chopped
1/3 cup brown sugar (for topping)
1/4 cup unsalted butter, chilled and cubed
Instructions
Preheat your oven to 400°F (200°C).
Brush squash with oil and roast face down for 45-60 minutes until tender.
Scoop out the flesh and drain in a colander for 20 minutes to remove excess moisture.
Reduce oven heat to 350°F (175°C).
In a bowl, whisk eggs, 1/2 cup brown sugar, melted butter, cinnamon, and nutmeg.
Fold in the drained, mashed squash until smooth.
Pour mixture into a buttered baking dish.
In a separate bowl, mix oats, flour, chopped pecans, 1/3 cup brown sugar, and cubed butter using your fingers until crumbly.
Sprinkle the streusel mixture evenly over the squash base.
Bake for 30-35 minutes until the center is set and the topping is golden brown.
Notes
The squash purée can be prepared and drained up to 3 days in advance and kept in the refrigerator. Ensure the butter for the streusel is cold to achieve the perfect crumbly texture. This dish is purely vegetarian and contains no alcohol or pork products.
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 18g
- Sodium: 145mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 95mg