Butternut Squash Casserole with Pecan Streusel

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

Yield: 8 to 10 servings
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 5 Minutes


Ingredients

  • 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

Preparation

  1. Combine first 10 ingredients in a large bowl; stir well. Place in a lightly greased 11" x 7" baking dish.
  2. 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.
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