Butternut Squash Casserole
Butternut Squash Casserole is a delicious, hearty way to serve butternut squash with a holiday meal. It's a wonderful combination of savory and sweet thanks to a buttery topping made with crunchy gingersnaps and crisp vanilla wafers.
Servings: 10
Calories: 292kcal
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°
Prepare Butternut Squash
- Cook butternut squash in the microwave, for 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.
Combine the Ingredients
- In a 4-cup glass measuring cup, add milk, softened butter, eggs, fresh ginger and vanilla and mix well. Add to the butternut squash in the large bowl. Stir to blend.
- Combine the sugar, flour and spice ingredients and add to the same bowl. Stir to blend.
- Place the 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.
Prepare Topping
- While the casserole bakes, place the 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.
- Remove the casserole from the oven. Crumble the 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
Notes
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. Serve alongside Elegant Green Bean Casserole and Sweet Corn Pasta Salad for a winning side dish menu!
Nutrition
Calories: 292kcal | Carbohydrates: 45g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 75mg | Sodium: 69mg | Potassium: 542mg | Fiber: 3g | Sugar: 26g | Vitamin A: 14846IU | Vitamin C: 29mg | Calcium: 103mg | Iron: 2mg
