Butternut Squash Casserole
A creamy, slightly sweet and savory casserole combining mashed butternut squash with eggs, dairy, and a crunchy or soft topping — great as a side or hearty vegetarian main.
Equipment
- Large pot (for boiling or steaming squash)
- Mixing Bowl
- Casserole dish (e.g. 9×13 or 8×8)
Ingredients
Squash & base
- 2 lbs butternut squash peeled, seeded, cubed
- ¼ cup butter melted
- ½ cup white sugar
- 2 eggs whipped
- 1 can evaporated milk or regular milk
Topping (optional)
- ½ cup Rice Krispies (or breadcrumbs / pecan streusel)
- ¼ cup melted butter (for topping)
- ¼ cup brown sugar (for topping)
Instructions
- Preheat oven to 350 °F (175 °C).
- Boil or steam the cubed butternut squash until very tender (about 15–20 minutes). Drain and mash until smooth.
- In a bowl, combine the mashed squash, melted butter, sugar, whipped eggs, and evaporated milk. Mix well.
- Transfer the mixture into a greased casserole dish, spreading evenly.
- In a separate small bowl, mix topping ingredients (Rice Krispies / crumbs + melted butter + brown sugar).
- Sprinkle the topping mixture over the casserole base.
- Bake in preheated oven for about 30 minutes, or until the top is golden and the center is set.
- Allow to rest a few minutes before serving.
Notes
You can reduce sugar or omit topping for a less sweet version. You could also add spices like nutmeg, cinnamon, or ginger for warmth. Leftovers store in fridge for several days and reheat well.