Description
This Mashed Butternut Squash Casserole is a comforting and sweet side dish perfect for holiday dinners or cozy family meals. Creamy mashed butternut squash is combined with eggs, sugar, butter, and warm spices, then topped with a crunchy, buttery cornflake and pecan crust for a delicious contrast in textures.
Ingredients
Scale
Casserole
- 2 cups cooked mashed butternut squash
- 3 eggs
- 3/4 cup sugar
- 1/3 cup butter, softened
- 1/3 cup whole milk
- 1/2 tsp ground ginger
- 1/2 tsp coconut flavoring
Topping
- 3/4 cup crushed cornflakes
- 6 Tbsp packed brown sugar
- 1/4 cup chopped pecans
- 2 Tbsp melted butter
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) and lightly spray an 8×8-inch or 9×9-inch baking pan with cooking spray to prevent sticking.
- Mix Casserole Ingredients: In a large bowl, combine the cooked mashed butternut squash, eggs, sugar, softened butter, whole milk, ground ginger, and coconut flavoring. Stir well until all ingredients are thoroughly blended and smooth. Pour this mixture evenly into the prepared baking pan.
- Prepare Topping: In a separate bowl, mix together the crushed cornflakes, brown sugar, chopped pecans, and melted butter until the dry ingredients are well coated and clusters form. Set this mixture aside for later.
- Bake Casserole: Place the filled baking dish in the preheated oven and bake uncovered for 35 minutes. This initial baking firms up the custard-like base.
- Add Topping and Continue Baking: Remove the casserole from the oven and evenly sprinkle the cornflake topping over the surface. Return the dish to the oven and bake for an additional 10 minutes until the topping is golden brown and crispy.
- Serve: Allow the casserole to cool slightly before serving warm. This dish makes a perfect sweet side or dessert during cooler months.
Notes
- You can substitute brown sugar in the topping with white sugar if preferred, but brown sugar gives a richer flavor.
- If you want a nut-free version, omit the pecans or replace with toasted sunflower seeds.
- For a dairy-free version, use plant-based milk and butter alternatives.
- Make sure to cook and mash the butternut squash well ahead of time for ease of preparation.
- The coconut flavoring adds a subtle tropical note; if unavailable, vanilla extract can be used as an alternative.
