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Butternut Squash Casserole with Streusel Topping

Butternut Squash Casserole with Streusel Topping Bliss

This Butternut Squash Casserole with Streusel Topping celebrates seasonal flavors, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling Time 10 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Casserole Ingredients
  • 2 tablespoons Olive Oil Coats the squash for roasting.
  • 1 large Butternut Squash Main ingredient.
  • 2 Eggs Can use flax eggs for a vegan option.
  • 1/4 cup Pure Maple Syrup Can substitute with honey or agave syrup.
  • 1/2 cup Milk (Dairy/Non-Dairy) Almond or oat milk can be used.
  • 1/4 cup Unsalted Butter Can substitute with vegan butter.
  • 1 teaspoon Ground Cinnamon Add nutmeg for a twist.
  • 1 teaspoon Vanilla Extract Enhances sweetness.
  • 1 teaspoon Salt Balances flavors.
Streusel Topping Ingredients
  • 1 cup Old-Fashioned Rolled Oats Use gluten-free oats for gluten-free version.
  • 1/2 cup All-Purpose Flour Substitute with gluten-free flour if needed.
  • 1/3 cup Light Brown Sugar Coconut sugar can be used as a substitute.
  • 1/2 cup Pecan Pieces Can use walnuts as an alternative.
  • 1 pinch Salt Enhances flavor.
  • 1/4 cup Cold Unsalted Butter For the streusel topping.

Equipment

  • oven
  • mixing bowl
  • Blender
  • 9x13 inch baking dish
  • baking sheet

Method
 

Preparation Steps
  1. Preheat the oven to 375°F (190°C). Cut the butternut squash in half lengthwise and rub the cut sides with olive oil.
  2. Place the squash, cut side down, on a baking sheet lined with parchment paper or foil. Bake for 35-45 minutes until tender.
  3. Once cooled, scoop the flesh into a blender and puree until silky smooth.
  4. Lower oven temperature to 350°F (175°C). In a bowl, whisk together the squash puree, eggs, maple syrup, milk, melted butter, cinnamon, vanilla, and salt.
  5. Pour the filling into a greased 9x13-inch baking dish.
  6. In a separate bowl, combine oats, flour, brown sugar, pecans, cinnamon, and salt. Cut in butter until crumbs form.
  7. Sprinkle streusel topping over the casserole filling. Bake for 45 minutes until golden brown.
  8. Allow the casserole to cool for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 200mgPotassium: 450mgFiber: 4gSugar: 10gVitamin A: 4500IUVitamin C: 30mgCalcium: 100mgIron: 1mg

Notes

Prep ahead by making puree up to three days in advance. For best flavor, use homemade butternut squash puree.

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