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    Home » Holidays » Thanksgiving

    Oct 11, 2020 · Modified: Dec 1, 2021 by Melinda O'Malley Keckler · This post may contain affiliate links · this blog generates income via ads.

    Cookie Crumb Casserole

    Jump to Recipe Print Recipe

    Though cookie looms large in the title, this is a delicious way to serve butternut squash during your holiday meal. Cookie Crumb Casserole is a versatile and favorite side dish at Thanksgiving, but options abound with this recipe. Let the dish live up to its yummy name and serve it as a rustic dessert casserole. (Scroll down for the details.) The crushed cookies on top add just the right amount of crunchy sweetness to the squash. This a special side dish or dessert you'll make year after year. 

    A scoop of casserole with chicken, cranberries and a sprig of rosemary.
    Oven-baked butternut squash with a sweet, crunchy cookie topping. Delicious!

    What You'll Need

    • butternut squash
    • butter
    • eggs
    • vanilla
    • fresh ginger
    • cinnamon
    • ground cloves
    • nutmeg
    • vanilla wafers
    • gingersnap cookies
    Diced butternut squash spread out in a glass baking dish on a placemat.
    This is my favorite short cut to take, buy butternut squash from the grocery store peeled, sliced and diced.

    Preparing Butternut Squash

    Here's where I like to take a big time shortcut. I either buy the squash pre-sliced in large wedges in the produce section at the grocery store or I buy the squash already peeled, sliced and diced. This is an especially helpful shortcut during the holidays when there's a lot of baking happening in the kitchen. But, if you prefer to use a whole squash, here's the best option I've found for preparing it:

    • Rinse the squash and pierce the skin multiple times with a fork.
    • Cut off each end of the squash, the stem and the bottom.
    • Place in the microwave for 5-10 minutes on high, depending on the wattage of your microwave. You'll want the squash slightly softened but not fully cooked.
    • Allow the squash to cool, then use a potato peeler or sharp knife to peel the skin. It should come off easily.
    • Dice the squash and cook again, according to this recipe.
    Baked butternut squash, mashed lightly.
    Bake the butternut squash until it's softened. Then use a potato masher or a fork to create a semi-smooth consistency. A few lumps are fine!
    Unbaked butternut squash mixture in a casserole dish.
    Even before baking, the ingredients in this casserole offer a scrumptious aroma. Classic fall comfort food.

    Dessert Option

    It's pretty rare to find a recipe that's as versatile as this one. Once chilled, Cookie Crumb Casserole is delicious served as a dessert. It reminds my family of pumpkin pie. We don't often think of a casserole as a dessert, but this is most certainly the exception. Serve with a big spoon so folks can dish up as much as they want, or use a cookie cutter to create a beautiful single serving. A dollop of whipped cream is the perfect garnish.

    Dessert portion of cookie crumb casserole on a plate with whipped cream on top.
    Chill and serve with a dollop of whipped cream, Cookie Crumb Casserole becomes a dessert favorite.
    Baked cookie crumb casserole with a large serving spoon.

    Tips

    Vanilla wafers are commonly found in any grocery store and although many of us will make homemade gingersnaps, I don't recommend using a homemade cookie as the topping for this recipe. A store-bought gingersnap will be much more crunchy than what we make at home. With this recipe, that distinctive cookie crunch is what makes the topping so special. To create the crumbs from the store bought cookies, just place them in a zip top plastic bag, seal and use a rolling pin to crush the cookies until they look like coarse crumbs.

    • Gingersnaps and vanilla wafers placed next to crushed cookies and on a dish.
      Two classic cookie flavors combine to create the most delicious topping.
    • Gingersnaps and vanilla wafers crushed and on a dish.
      No need to create a fine powder. Be sure leave plenty of crunchy chunks when you create the topping.

    Related Recipes

    Here are some other recipes that are perfect for a holiday meal, or anytime you are looking for a great collection of flavors, textures and food traditions.

    Blue Cheese and Rosemary Scalloped Potatoes are a show stopper. If your family likes blue cheese, they will love this recipe.

    Most of us also have plenty of leftovers after a big holiday meal. That's where Turkey Pot Pie comes in handy. The filling is similar to hearty stew and there's only one crust. It's easy!

    But let's not forget about how we start a holiday meal. This recipe for Cranberry Brie Bites is an impressive appetizer with vibrant colors and the perfect combination of sweet and savory flavors. 

    And since we are talking about butternut squash, try my Butternut Squash Mac and Cheese. It's cheesy, silky and made with seasonings that are just slightly nutty.

    The Inspiration

    The recipe for Cookie Crumb Casserole was inspired by one I found in Taste of Home magazine about 20 years ago. Over the years, folks would tell me it reminds them of pumpkin pie, which is why I like to serve it is as a dessert too. It is a sweet addition to the dinner table, but at Thanksgiving when there are so many savory choices, I love what this dish adds to the traditional spread of turkey and stuffing.

    A scoop of casserole with chicken, cranberries and a sprig of rosemary.

    Cookie Crumb Casserole

    Though cookie looms large in the title, this is a delicious way to serve butternut squash during your main meal. But options abound with this recipe. Let the dish live up to its yummy name and serve it as a rustic dessert casserole.
    5 from 56 votes
    Print Rate Pin Recipe
    Prep Time: 40 minutes
    Cook Time: 1 hour
    Servings: 10
    Calories: 292kcal
    Author: Melinda O'Malley Keckler

    Ingredients 

    • 3 lbs butternut squash if you buy pre-sliced or cubed squash from the grocery store it makes prep a cinch
    • ¾ cup milk
    • 6 tablespoons butter softened
    • 3 eggs beaten
    • ½ teaspoon vanilla
    • 1 teaspoon fresh ginger grated
    • ¾ cup sugar
    • 3 tablespoons flour
    • ½ teaspoon cinnamon
    • ⅛ teaspoon cloves
    • ⅛ teaspoon nutmeg

    Cookie Crumb Topping

    • ⅓ cup vanilla wafer crumbs about 9 wafers crushed
    • ⅓ cup gingersnap cookie crumbs about 6-7 cookies, crushed
    • ¼ cup brown sugar
    • 2 tablespoon butter melted

    Instructions

    • Preheat oven to 350°
    • Cook butternut squash in the microwave, about 20-30 minutes on high until very tender. If using squash that's already sliced and cubed from the grocery store, cooking time is about 15 minutes in the microwave.
      Place cooked squash in a large bowl and mash with a potato masher until smooth.
      In a 4-cup glass measuring cup, add milk, softened butter, eggs, fresh ginger and vanilla and mix well. Add to squash.
      Combine dry ingredients and add to the same bowl.
      Place squash mixture in a greased 2-quart baking dish. At this point, you can cover the dish and refrigerate a day or two before you plan to serve it and until you are ready to bake the casserole, it's a nice time-saver on Thanksgiving day.
    • Cover and bake 45 minutes.
    • While casserole bakes, place vanilla wafers and gingersnap cookies in a zip lock plastic bag and roll with a rolling pin until crushed and the texture of crumbs, you'll need ⅔ cup of cookie crumbs. Add ¼ cup brown sugar and 2 tablespoons melted butter to the cookie crumbs and combine.
    • Crumble cookie crumb topping ingredients over the hot squash and return the baking dish to the oven. Bake uncovered for 15-20 minutes additional or until hot and bubbly.
    • Serves 6-8 as a side dish
    Did you make this recipe? Scroll up and leave a star rating.Tap @crinkledcookbook and follow me today.

    Nutrition

    Calories: 292kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 75mgSodium: 69mgPotassium: 542mgFiber: 3gSugar: 26gVitamin A: 14846IUVitamin C: 29mgCalcium: 103mgIron: 2mg

    Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.

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    More Thanksgiving

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    • Marbled Pumpkin Cheesecake Bars

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    1. Debra says

      November 23, 2022 at 6:01 pm

      5 stars
      What a fun idea...love the added sweetness from the cookies on top. This is going to be a great addition to our feast tomorrow...and it was so easy to make!

      Reply
    2. Rachael says

      November 22, 2022 at 6:49 pm

      5 stars
      Yum! Amazing thanksgiving or fall side I’m adding into my rotation.

      Reply
    3. nancy says

      November 22, 2022 at 5:42 pm

      5 stars
      wow i'm drooling looking at this Cookie Crumb Casserole recipe. I can't wait to make this on the weekend! my kid will love it

      Reply
    4. Melissa Jensen says

      October 14, 2020 at 2:05 am

      Dang-a-lang! Sounds delish!

      Reply
      • melindakkeckler says

        October 14, 2020 at 4:05 am

        Hi Melissa! Aww, cute. Dang-a-lang!! I can't decide whether I like it best as a side or a dessert. It's truly so good both ways. 🙂 Thanks!

        Reply

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