There’s something about the combination of cheese and roasted butternut squash that feels like a warm hug on a chilly day. This casserole, with its gooey, melted cheese and perfectly caramelized squash, reminds me of cozy autumn evenings spent with family. It’s like comfort food met a fall harvest festival, and they decided to make magic together.
Steps
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper or foil. Slice the butternut squash lengthwise, remove seeds, and place cut side down on the sheet. Bake until tender, about 45 minutes.
- Once baked, let the squash cool slightly, then scoop out the flesh into a large bowl, discarding the skin. Mash the squash by hand or puree it in a food processor until smooth.
- Stir in whole milk, vanilla extract, sugar, melted butter, and ground cinnamon into the mashed squash. Gently fold in the beaten eggs until everything is well combined.
- Lightly grease a casserole dish and pour the squash mixture in. Bake for about 30 minutes until nearly set.
- While the casserole bakes, prepare the topping by mixing pecans, melted butter, brown sugar, and cinnamon in a small bowl. Spread this mixture evenly over the partially baked casserole.
- Continue baking the casserole with the pecan topping for another 15 minutes until fully set. For a marshmallow topping, remove the casserole after 45 minutes, add marshmallows, and broil until toasted. Serve immediately.
Ingredients
- 2 to 2 1/2 pounds butternut squash (about 4 cups cooked squash)
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup granulated sugar (or packed brown sugar)
- 1/4 teaspoon salt (omit if using salted butter)
- 2/3 cup unsalted butter, melted
- 1/4 teaspoon ground cinnamon
- 2 large eggs, lightly beaten
- 1 cup pecan halves
- 2 tablespoons unsalted butter, melted
- 2 tablespoons packed brown sugar
- 1/8 teaspoon ground cinnamon
- Marshmallows, large or small (optional)
Nutritional Values
Calories: 285kcal | Carbohydrates: 29g | Protein: 3g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 66mg | Potassium: 324mg | Fiber: 2g | Sugar: 21g | Vitamin A: 8462IU | Vitamin C: 16mg | Calcium: 58mg | Iron: 1mg
FAQ
- Can I prepare Butternut Squash Casserole in advance?
- Yes, this dish is perfect for making ahead. You can roast and mash the squash a day before and mix it with milk, vanilla, sugar, butter, cinnamon, and eggs. Store it covered in the refrigerator and bring it to room temperature before baking.
- What are some topping options for this casserole?
- You can top the casserole with a mixture of pecans, melted butter, brown sugar, and cinnamon. Alternatively, marshmallows can be used, either alone or in combination with pecans, for a different flavor and texture.
- How can I add extra flavor to the casserole?
- Enhance the flavor by replacing some sugar with maple syrup, adding fresh orange juice and zest, or increasing the cinnamon to your taste.
- Is butternut squash a healthy ingredient?
- Absolutely. Butternut squash is rich in vitamin A, potassium, beta carotene, and fiber, making it a nutritious choice for both sweet and savory dishes.
- Can I use different types of sugar for this recipe?
- Yes, both granulated sugar and brown sugar work well in this recipe. You can choose based on your preference or even mix them for a unique taste.
Tips
- Prepare in Advance: You can roast and mash the butternut squash a day ahead to save time on the day of your event. Just store the prepared squash mixture in the fridge and bake it when needed.
- Customize the Sweetness: Adjust the sugar level to your taste by starting with 1/2 to 2/3 cup and adding maple syrup for a richer flavor. This allows you to control the sweetness and create a taste that suits your preference.
- Versatile Toppings: Consider making two versions of the casserole by topping one with pecans and the other with marshmallows. This way, you cater to different preferences and add variety to your dish.
- Enhance with Citrus: Add a fresh twist to the casserole by incorporating a couple of tablespoons of orange juice and a bit of orange zest. This can brighten the flavors and complement the squash’s natural sweetness.
Equipment
- Food Processor – Useful for pureeing the butternut squash to achieve a smooth consistency.
- Baking Sheet – To roast the butternut squash.
- Casserole Dish – Required for baking the casserole itself.
- Potato Masher – If you prefer mashing the squash by hand rather than using a food processor.
- Parchment Paper or Aluminum Foil – For lining the baking sheet when roasting the squash.
