Butternut Squash Casserole with Pecan Oat Streusel is everything you love about sweet potato casserole but with butternut squash instead! It’s light and fluffy, with a hearty whole grain streusel to make it an extra special holiday dish.
Happy Thanksgiving Week! I had to get you one last Thanksgiving recipe before the big day, even though I know most people have their Thanksgiving menus planned out already. You never know…this Butternut Squash Casserole with Pecan Oat Streusel could provoke a change in plans…or there’s always Christmas. 🙂
Normally I always serve my Sweet Potato Casserole on Thanksgiving — it’s one of those dishes that people look forward to. I don’t really do the whole marshmallow-sweet potato thing — my sweet potatoes always have a pecan streusel. The thing is, even though I’ve lightened it up considerably, it’s still like eating dessert for me. This butternut squash version is so much lighter and almost makes me want to break tradition this year….but tradition-breaking isn’t too acceptable in these parts on Thanksgiving. I may need to send out a memo asking for permission?
I think one look at this casserole and I’ll have plenty of takers. 🙂
The funny thing is, this Butternut Squash Casserole with Pecan Oat Streusel came about because of some leftover streusel I had from my Pear Ginger Crumble Pie. I accidentally made a ton, so I refrigerated the rest until I could figure out what to make with it. Leftover streusel is always a nice problem to have in my book, and it worked out perfectly to top off this casserole!
I had a large butternut squash lying around, so I halved it, scooped out the seeds, and roasted the halves cut side down until tender. I scooped out the flesh and pureed it from there, and made my filling. You can also use store bought butternut squash puree to save some time, which I find at Whole Foods all the time, or Trader Joe’s this time of year.
Making your own puree may result in the filling having a bit of excess water. If you refrigerate it and strain excess liquid, you won’t have a problem. I’ll admit, I didn’t do that, and when I took a big scoop out of this casserole, there was liquid at the bottom (see the second photo in this post). I blotted it with a paper towel, and that was the end of it. I was so worried the whole thing was going to be watery, but it wasn’t at all. The filling was light, fluffy, butternut squash perfection.
This casserole is perfect for you if you’re not a fan of sweet potatoes, or if you’re looking for a side dish that’s not as heavy but every bit as special. My kids gave this a huge seal of approval, and if they like it, I figure everybody’s gonna like it. Butternut squash satisfaction guaranteed. 🙂
This will be my last post before Thanksgiving as I will be busy prepping and enjoying the holiday with my family. I hope you all have a wonderful Thanksgiving holiday!
More Thanksgiving deliciousness!
- 1 tablespoon extra virgin olive oil
- 1 large butternut squash, halved, seeds removed
- 4 large eggs
- ⅓ cup pure maple syrup
- ½ cup milk (I used skim)
- 2 tablespoons unsalted butter, softened
- ½ teaspoon salt
- ¾ cup old fashioned rolled oats
- ¾ cup all-purpose flour
- ⅓ cup light brown sugar, packed
- ½ cup pecan pieces
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- pinch salt
- 6 tablespoons unsalted butter, cut into small cubes
- Preheat the oven to 375 degrees. Line a rimmed baking sheet with foil. Rub the butternut squash halves with the olive oil and place cut side down on the baking sheet. Roast 35-45 minutes or until fork tender. When cool enough to handle, scoop out the flesh and puree until smooth. Puree may be made in advance, and if excess liquid is visible, strain the puree before preparing the filling.
- Reduce the oven temperature to 350 degrees. Spray an 8x8" baking dish with cooking spray.
- Beat or whisk the butternut squash, eggs, maple syrup, milk, butter, and salt until smooth (or as smooth as possible). Pour into prepared baking dish.
- Combine the oats, flour, brown sugar, pecans, cinnamon, cardamom, and pinch of salt in medium bowl. Cut in the cold butter in with a pastry blender, fork, or your fingers, until it's in pea-sized clumps. Sprinkle over the top of the butternut squash filling and bake at 350 degrees for 30-40 minutes, or until browned and puffed up around the edges and in the center. Cool on a wire rack for about 10 minutes, then serve.
If you don't strain your homemade butternut squash puree, there may be a bit of excess liquid in the bottom of the pan after the first initial scoop, which is what I encountered. I blotted it with a paper towel, and that was the end of it!
The maple syrup may be substituted with granulated sugar, brown sugar, or honey.
Recipe by Flavor the Moments.