Butternut Squash Casserole with Pecan Oat Streusel
Butternut Squash Casserole is light and fluffy, with a hearty pecan oat streusel. This casserole is a delicious addition to your holiday table!
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 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 casserole 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?
Butternut Squash Casserole
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 butternut squash 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. 🙂
More Thanksgiving deliciousness!
Butternut Squash Casserole with Pecan Oat Streusel
For the casserole:
- 1 tablespoon extra virgin olive oil
- 1 large butternut squash halved, seeds removed
- 4 large eggs
- 1/3 cup pure maple syrup
- 1/2 cup milk I used skim
- 4 tablespoons unsalted butter softened
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
For the streusel:
- 1/2 cup old fashioned rolled oats
- 1/2 cup all purpose flour
- 1/3 cup light brown sugar packed
- 1/2 cup pecan pieces
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 6 tablespoons unsalted butter cut into small cubes
Prepare the casserole:
- Preheat the oven to 375 degrees F. 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. Transfer the puree 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 puree.
- Preheat the oven 350 degrees F when you're ready to bake the casserole, and spray an 8x8" baking dish with cooking spray.
- Beat the butternut squash, eggs, maple syrup, milk, butter, cinnamon, vanilla and salt until smooth, then pour into the prepared baking dish.
Prepare the streusel:
- 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 F 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.
- Pro tip: Prepare the butternut squash purée up to 3 days in advance. The streusel may also be made up to a few days ahead.
- Canned butternut squash purée may be used as a time saver, which can be found at Whole Foods or Trader Joe's stores. Each can has about 1 1/2 cups of puree, so you will need roughly 3 cans to make this recipe.
- The maple syrup may be substituted with your favorite sweetener.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.