Roasted Butternut Squash Casserole with a Sweet and Crunchy Pecan Topping

Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Servings: 8 servings
This is a perfect dish for holiday entertaining (Thanksgiving and Christmas), but also easy enough for every day. The sweet squash and crunchy topping means even kids will like this one! Freezes well.

Ingredients

  • 2 medium butternut squash cut in half lengthwise and seeds removed

Topping:

  • 3 Tbsp butter melted
  • 1/2 cup brown sugar
  • 1/2 cup all purpose flour
  • 1/2 cup pecans chopped

For the casserole:

  • 2 eggs
  • 1/4 cup half-and-half cream 10%
  • 2 Tbsp real maple syrup (or substitute 1 tsp. vanilla)
  • 2 Tbsp butter melted
  • 1/2 - 1 tsp salt or to taste

Instructions

  • Preheat oven to 375° F.
  • Cut the squash in half lengthwise and remove the seeds. Place the squash cut side down on a baking sheet and cook in the preheated oven until the squash is soft and can be easily pulled away with a fork, about 50 - 60 minutes.
  • While the squash is roasting, prepare the crunchy topping by combining 3 Tbsp. of melted butter in a bowl with the brown sugar and the flour. Mix with a fork just until it forms a crumbly mixture. Stir in the pecans. Set this aside for now.
  • When the squash is cooked, remove from oven and let cool slightly. With a large spoon, scoop out the squash into a mixing bowl or the bowl of a food processor/stand mixer, discarding the skin. (You should have approximately 7 cups of cooked butternut squash).
  • Lower the oven temperature to 350° and grease an 11 x 7-inch or 8 x 8-inch baking dish (or individual ramekins or jars).
  • Beat, process or stir the squash until smooth, trying to remove as many lumps as possible. Add the eggs, half and half cream, maple syrup (or vanilla), salt , and the remaining 2 Tbsp. of melted butter. Process or stir this until it's well blended.
  • Spoon the mixture into the prepared baking dish (or dishes). Sprinkle the brown sugar/pecan topping mixture over the squash.
  • Bake in preheated 350° oven until squash is bubbling and the topping is lightly brown, about 35 - 40 minutes. Cooking time may vary, depending on the dish size/depth you are cooking it in. If you freeze these, you may want to place a piece of foil loosely over the top at some point during re-heating, to avoid the topping becoming too browned.

Notes

Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

Nutrition Information:

Calories: 314kcal | Carbohydrates: 46g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 62mg | Sodium: 94mg | Potassium: 750mg | Fiber: 4g | Sugar: 20g | Vitamin A: 20240IU | Vitamin C: 39.4mg | Calcium: 127mg | Iron: 2.1mg