Description
Tender squash cubes are boiled then whipped into a velvety, sweet-spiced mash, spread under a golden pecan and panko crust. Each bite offers a balance of creamy squash, warm cinnamon notes, and crisp, nutty topping.
Ingredients
- 2 lb butternut squash
- 3 tbsp butter
- 1/3 cup brown sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup milk
- 1/2 cup chopped pecans
- 1/4 cup panko breadcrumbs
Instructions
- Preheat the oven to 375 F and lightly grease a 9×13 inch baking dish
- Peel the squash, remove the seeds, and cut into 1 inch cubes
- Place the squash cubes in a large pot and cover with water then bring to a boil
- Cook the squash until tender when pierced with a fork then drain well
- Mash the drained squash in a bowl then stir in butter, brown sugar, vanilla extract, cinnamon, nutmeg, salt, eggs, and milk until smooth
- Spread the squash mixture evenly in the prepared baking dish
- In a small bowl combine pecans and panko breadcrumbs then sprinkle evenly over the casserole
- Bake for 25 to 30 minutes until the topping is golden and the casserole is set
Notes
- Roast the squash instead of boiling for deeper roasted flavor
- Omit pecans and increase panko breadcrumbs for a nut free version
- Prepare the casserole the night before and refrigerate until baking
- Leftovers reheat covered in the oven to retain moisture