Description
An oven‑baked roasted butternut squash casserole topped with a sweet, buttery pecan crumble. Smooth, creamy squash filling meets crunchy topping in a comforting side dish perfect for holidays or cozy weeknights.
Ingredients
- 4 cups roasted butternut squash puree (from about 2 small or 1 large squash)
- 1 large egg
- 2 tablespoons heavy whipping cream or half‑and‑half
- 1 tablespoon real maple syrup (or 1 teaspoon vanilla extract as substitute)
- 1 tablespoon salted butter, melted
- ½ teaspoon fine sea salt (or to taste)
- Topping:
- ¼ cup light brown sugar
- ¼ cup all‑purpose flour
- 1 ½ tablespoons salted butter, melted
- ¼ cup chopped pecans (coarsely or finely chopped)
Instructions
- Preheat oven to 375 °F. Cut the squash in half lengthwise, scoop out seeds, place cut‑side down on a baking sheet, and roast for about 50‑70 minutes until tender. Cool slightly and scoop out flesh into a bowl.
- Lower oven temperature to 350 °F. Grease an 8×8‑inch baking dish. In a large bowl, beat the roasted squash with a hand‑mixer until smooth. Add the egg, cream, maple syrup (or vanilla), melted butter, and salt; mix until creamy and well combined. Spoon the mixture into the prepared dish.
- In a small bowl, stir together brown sugar and flour. Add melted butter and chopped pecans, mixing until crumbly. Sprinkle this topping evenly over the squash mixture.
- Bake about 40 minutes, until the edges are bubbling and the topping is golden brown. (If the casserole was refrigerated before baking, add an extra 5‑10 minutes.)
- Let the casserole cool for a few minutes before serving warm.
Notes
- For a nut‑free version: substitute the pecans with rolled oats for a similar crunchy topping.
- For a sweeter, dessert‑style version, double the topping and sprinkle a little cinnamon or nutmeg into the squash mixture.
- To make dairy‑free: use coconut cream (or non‑dairy cream alternative) and vegan butter instead of dairy butter.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Side Dish
- Method: Roasting & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg
