This Butternut Squash Casserole is a comforting and creamy dish that’s perfect for a cozy dinner or a holiday side. The natural sweetness of the squash is complemented by a buttery crumb topping, adding a delightful texture to each bite. With a hint of cinnamon and a touch of nutmeg, this casserole brings warm autumnal flavors to the table, making it a seasonal favorite. It’s a great way to celebrate the richness of butternut squash, and its easy preparation makes it a go-to dish for any gathering.
Ingredients:
- 1 large butternut squash (about 2-3 lbs), peeled, seeded, and cubed
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 eggs, lightly beaten
For the topping:
- 1/2 cup crushed crackers (such as Ritz)
- 2 tablespoons butter, melted
- 1/4 cup chopped pecans (optional)
Instructions:
- Prepare the squash: Preheat the oven to 350°F (175°C). Steam or boil the cubed butternut squash until tender, about 10-15 minutes. Drain and mash the squash until smooth.
- Combine ingredients: In a large bowl, mix the mashed squash with butter, brown sugar, cinnamon, nutmeg, salt, milk, and beaten eggs. Stir until all ingredients are well combined.
- Prepare the casserole: Transfer the squash mixture into a greased 9×13-inch baking dish.
- Make the topping: In a small bowl, mix the crushed crackers with melted butter and chopped pecans, if using. Sprinkle the topping evenly over the squash mixture.
- Bake: Place the dish in the oven and bake for 30-35 minutes, or until the casserole is set and the topping is golden brown.
- Serve: Let cool slightly before serving. Enjoy this dish warm as a side to your favorite mains!
