Butternut Squash Casserole
on Nov 21, 2022, Updated Oct 10, 2023
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A streusel crumble-topped vegetarian casserole made with silky roasted butternut squash. Perfect for any holiday meal!
Many of us have been smitten with sweet potato casseroles. That creamy, autumnal filling with a crunchy topping is 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.
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, and any time you need a pretty, festive, crowd-pleasing side dish.
You can serve this dish up as part of a holiday meal as a side dish to Classic Baked Ham and Easy Creamed Spinach, but any roasted protein (like Roasted Chicken or Dijon and Honey Pork Tenderloin) will be terrific next to this casserole. Or just pair it with a robust salad like Autumn Salad or Winter Salad for a vegetarian meal.
Table of Contents
Butternut Squash Casserole: A crumble topped vegetarian casserole made with silky roasted butternut squash. Perfect for any holiday meal!
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Ingredients
- Butternut squash – The roasting brings out the natural sweetness of the squash, and pureeing it or mashing it gives it a smooth texture.
- Unsalted 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 orange flavor along with the 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 – The perfect notes of sweetness and tartness. I like to use both the juice and the zest.
- Streusel Topping – A simple combo of flour, brown sugar, kosher salt, and butter makes up the crumbly topping
How to Make Butternut Squash Casserole
- Prep your baking sheet: Preheat the oven to 400 degrees. Line a rimmed baking sheet with foil or parchment paper
- Roast the squash: 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.
- Create the butternut squash filling: 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. Distribute the topping over the squash.
- Bake the casserole: 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.
How to Prepare Butternut Squash for Butternut Squash Casserole
- Cut the top from the squash.
- Slice the squash lengthwise.
- Scoop out the seeds.
- Place the squash cut side down on the prepared baking sheet.
Make-Ahead and Storing Leftovers
You can make the filling up to 2 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 made a couple of days ahead and stored in a 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 all the way through 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.
What to Serve With Butternut Squash Casserole
More 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
- You can make the filling up to 2 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 made a couple of days ahead of time and stored in a 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 all the way through 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.
