Butternut Squash Casserole with Pecan Streusel

Oxmoor House
This savory squash casserole is the perfect side dish for your holiday feast. Let the pecan streusel top it with a touch of sweetness.
8 to 10 servings


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3 (12-oz.) packages frozen cooked butternut squash, thawed (we tested with McKenzie)
1 cup firmly packed light brown sugar
1/2 cup half-and-half
1/4 cup butter, melted
2 large eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 cup firmly packed light brown sugar
3 tablespoons cold butter, cut into pieces
1/2 cup chopped pecans


Prep: 15 Minutes
Cook: 40 Minutes
Other: 5 Minutes

Combine first 10 ingredients in a large bowl; stir well. Place in a lightly greased 11" x 7" baking dish.

Combine flour and 1/4 cup brown sugar. Cut in 3 Tbsp. butter with a pastry blender until crumbly. Stir in nuts. Sprinkle over squash. Bake, uncovered, at 375° for 40 minutes or until edges are lightly browned. Let casserole stand 5 minutes before serving.

Created date

August 2009