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!
For the casserole:
For the streusel:
Prepare the casserole:
Prepare the streusel:
Serving Size: 1
Amount Per Serving: Calories: 235 Total Fat: 14g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 83mg Sodium: 133mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 2g Sugar: 11g Sugar Alcohols: 0g Protein: 5g