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! Single recipe makes approximately 8x8 pan (or about 6 servings). Double the recipe to make a 9x13-inch pan (or about 12 servings). Freezes well.
4cuproasted butternut squash pureefrom 2 small/medium or 1 large butternut squash (approximately)
For the casserole:
2Tbspheavy whipping cream (35% b.f.)or lighter cream such as 10% half and half cream
1Tbspreal maple syrupor substitute 1 tsp. vanilla
1/2 tspfine sea saltor to taste
1/4cuplight brown sugar
1/4cupall purpose flour
1 1/2 Tbspsalted buttermelted
1/4cuppecanschopped (you can chop coarsely or finely, as you like)
Roast the Butternut Squash:
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 , about 50 - 70 minutes, depending on the size of the squash. (Test doneness by pressing on the top of the squash, it should feel soft and yield to light pressure.)
When the squash is cooked, remove from oven, flip over the squash so the cut side is up and let cool slightly. With a large spoon, scoop out the squash into a large bowl. If making ahead, cover and refrigerate or if making immediately, allow to cool to almost room temperature before mixing.
To Make the Casserole:
Preheat oven to 350F.
Lightly grease a baking pan or casserole dish - approximately 8 x 8-inch-ish baking dish (for a single recipe) or a 9x13-inch-ish dish (for a double recipe). Exact size or shape isn't too important. If the squash fits into the dish and is about 1 1/2 - 2 inches high, it's good. (You can also use several smaller dishes, ramekins or even mason jars).
In a large bowl with an electric mixer (or food processor) or in the bowl of a stand mixer, fitted with the paddle attachment, add the roasted butternut squash. Mix at low speed for 1-2 minutes, or until nice and smooth. Add the egg, cream, maple syrup, melted butter and salt and mix until well combined and smooth.
Spoon squash mixture into prepared pan(s). Ideally, it will be about 1 1/2-2-inches thick. You can fill it right up. The squash won't expand or shrink as it cooks, so as long as it fits nicely in the pan, it fine. *If very full, be sure to bake the dish on top of a baking sheet in case some of the liquid in the squash bubbles over.
**You can cover and refrigerate or freeze the uncooked , un-topped casserole at this point, if you like. Refrigerate covered for up to 24 hours or freeze up to 1 month.
Prepare the crunchy topping by stirring together the brown sugar and flour. Pour in the melted butter and stir to combine. Stir in the pecans.
Sprinkle the brown sugar/pecan topping mixture evenly over the squash mixture. *Depending on your size pan/shape, if you feel there isn't enough of the topping, you can double the topping recipe and add more. That said, you don't want too much, as butternut squash is sweet itself, so you don't want too much additional sweet on top.
Bake in preheated 350° oven until squash is bubbling around the edges and the topping is lightly golden, about 40 minutes. Add additional time (5-10 minutes) if the casserole was cold when it went in the oven or is very large/deep.
Remove from oven and let stand a few minutes, before serving.
Baked casserole can be frozen up to 1 month. Left-overs should be refrigerated. Reheat in a 350F oven, loosely covered with a sheet of aluminum foil, to prevent over-browning of the topping. Heat until warmed through.
Be sure to read the Ingredient and Cook's Notes above this Recipe Card, for more tips on making this recipe. You will also find step-by-step photos there, as well.