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Many of us have been smitten with sweet potato casseroles. That creamy, autumnal filling with a crunchy topping, the perfect sweet and savory balance. It’s a vegetarian side dish that has enough substance to fill the job of main course for vegetarians at a holiday dinner. And adults and kids alike love it. Well, here is a version of that kind of crumble topped casserole made with silky roasted butternut squash, just as appealing, but a nice twist on a classic favorite.
Butternut Squash with Crunchy Topping
The squash is roasted until super tender, and then mashed with some delicious seasonings. The mixture is spread into a baking dish, and then topped with a crumbly streusel topping that emphasizes the natural sweetness of the squash. It’s perfect for Thanksgiving, Christmas, Hannukah, any time you need a pretty, festive crowd-pleasing side dish.
Make Ahead Butternut Squash Casserole
You can make the filling up to two days ahead of time, and spread it in the pan. Cover with plastic wrap and store in the refrigerator. Likewise the streusel topping can be make a couple of days ahead of time and stored in a bowl or container in the fridge. Bring the butternut squash mixture to room temperature while you preheat the oven, and sprinkle the streusel over the top. Bake and serve hot. If you want to make it ahead of time, it can be reheated for about 20 minutes in a 350 degree oven until hot throughout, and the top has re-crisped.
Ingredients for Streusel Topped Butternut Squash Casserole
Butternut Squash – the roasting brings out the natural sweetness of the squash, and pureeing it or mashing it gives it a smooth texture.
Butter – butter adds more flavor and silkiness to the butternut mixture
Orange liqueur – you can use Cointreau, Grand Marnier or Triple Sec to add a great pop of or flavor along with withy orange juice – the alcohol will burn off as it cooks, so no worries about serving it to kids or those who are eschewing liquor.
Brown sugar – either light or brown sugar will work! Just a bit to heighten the sweetness of the casserole.
Orange zest and juice – the perfect notes of sweetness and tartness.
Salt and pepper – do not skip these seasonings! The salt amplifies flavor, and the pepper is a nice foil to the sweetness of many of the other ingredients.
Streusel Topping – a simple combo of flour, brown sugar, kosher salt and butter makes up the crumbly topping
Butternut Squash Casserole: A crumble topped vegetarian casserole made with silky roasted butternut squash. Perfect for any holiday meal!
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How to Make Butternut Squash Casserole
Preheat the oven to 400 degrees. Line a rimmed baking sheet with foil or parchment paper. Place the squash halves cut side down on the baking sheet. Bake the squash for about 1 1/4 to 1 ½ hours until they are completely soft inside; a sharp knife should be able to slide in with almost no resistance at all. Remove from the oven and let sit until cool enough to handle, 20 to 30 minutes.
Scoop out the flesh from the butternut squash. Either run the squash through a food mill or a ricer, or mash in a large bowl until smooth. Blend in the melted butter, orange liqueur, brown sugar, orange zest and juice and salt until the mixture is smooth. Transfer the squash mixture to a 1 ½ to 2-quart shallow baking dish.
Make the Streusel Topping. In a small bowl stir together the flour, brown sugar and salt. Use your fingers to blend in the bits of chilled butter, rubbing everything together until it is crumbly but with pea-sized bits still present. Distribute the topping evenly over the squash.
Bake for about 30 minutes until the topping has turned golden brown and the squash is hot throughout. Let sit for 10 minutes before serving.
What to Serve with Butternut Squash Casserole:
Other Butternut Squash Recipes:
- Roasted Butternut Squash Soup
- Roasted Squash with Salsa Verde and Whipped Feta and Ricotta
- Maple Roasted Butternut Squash
- Black Lentil and Butternut Squash with Provencal Vinaigrette
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Butternut Squash Casserole
Ingredients
- 2 butternut squash (about 4 pounds), halved lengthwise and seeded
- ¼ cup unsalted butter , melted
- 2 tablespoons orange liqueur , such as Cointreau, Grand Marnier or Triple Sec
- 2 tablespoons light or dark brown sugar
- Finely grated zest and juice of 1 orange
- 1 teaspoon kosher salt
For the Streusel Topping:
- ⅔ cup all-purpose flour
- ½ cup light or dark brown sugar
- ½ teaspoon kosher salt
- ¼ cup (½ stick) unsalted butter , chilled, cut into small pieces
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with foil or parchment paper
- Place the squash halves cut side down on the baking sheet. Bake the squash for about 1 ¼ to 1 ½ hours until they are completely soft inside; a sharp knife should be able to slide in with almost no resistance at all. Remove from the oven and let sit until cool enough to handle, about 30 minutes.
- Scoop out the flesh from the butternut squash. Either run the squash through a food mill or a ricer, or mash in a large bowl until smooth. Blend in the melted butter, orange liqueur, brown sugar, orange zest and juice and salt until the mixture is smooth. Transfer the squash mixture to a 1 ½ to 2-quart shallow baking dish.
- Make the Streusel Topping. In a small bowl stir together the flour, brown sugar and salt. Use your fingers to blend in the bits of chilled butter, rubbing everything together until it is crumbly but with pea-sized bits still present. Distribute the topping evenly over the squash.
- Bake for about 30 minutes until the topping has turned golden brown and the squash is hot throughout. Let sit for 10 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
