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Butternut Squash Casserole with Streusel Topping

Butternut Squash Casserole with Streusel Topping

This light, fluffy Butternut Squash Casserole is a festive addition to any holiday menu! Homemade butternut squash purée gives the filling a silky texture and fresh flavor that sets it apart, and it’s topped with a hearty pecan streusel topping. It may be prepped and assembled entirely in advance to give you more time to spend with your guests!

Author: Flavor the Moments

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 12 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 32 minutes

Servings: 12 servings

Calories: 189 kcal per serving

Ingredients

  • 1 tbsp - oil
  • 1 - butternut squash
  • 4 - eggs
  • ⅓ cup - pure maple syrup
  • ½ cup - milk
  • 4 tablespoons - unsalted butter
  • 2 teaspoons - ground cinnamon
  • 2 teaspoons - vanilla extract
  • a pinch of salt
  • ½ cup - old fashioned rolled oats
  • ½ cup - all purpose flour
  • ⅓ cup - light brown sugar
  • ½ cup - pecan pieces
  • 1 tsp - ground cinnamon
  • ¼ tsp - sea salt
  • 6 tablespoons - unsalted butter

Instructions

  1. Preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil. Rub the butternut squash halves with the oil and place cut side down on the baking sheet. Roast 35-45 minutes or until fork tender.
  2. When cool enough to handle, scoop out the butternut squash flesh and purée in a food processor until smooth. You'll end up with roughly 4 – 4 1/2 cups of purée.
  3. Transfer the purée to a fine mesh sieve lined with cheesecloth placed over a bowl. Cover loosely with plastic wrap and let stand in the refrigerator overnight to allow liquid to drain from the purée.
  4. Preheat the oven 350 degrees F when you're ready to bake the casserole, and spray an 8×8" baking dish with cooking spray.
  5. Beat the butternut squash, eggs, maple syrup, milk, butter, cinnamon, vanilla and salt until smooth, then pour into the prepared baking dish.
  6. Combine the oats, flour, brown sugar, pecans, cinnamon and pinch of salt in medium bowl.
  7. Cut in the cold butter in with a pastry blender, fork, or your fingers, until it's in pea-sized clumps.
  8. Sprinkle the streusel evenly over the top of the butternut squash filling and bake at 350 degrees F for 45 minutes or until the streusel has browned and puffed up in the center.
  9. Cool on a wire rack for about 10 minutes, then serve.

Nutrition

Energy: 189 kcal | Total Fat: 16 g | Saturated: 1 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 91 mg | Total Carbs: 29 g | Fiber: 3 g | Sugars: 14 g | Proteins: 5 g | Sodium: 168 mg | Polyunsaturated: 2 g | Monounsaturated: 3 g

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