Delicious Baked Butternut Squash Casserole with Pecan and Marshmallow Topping
Dive into the cozy, comforting embrace of our Baked Butternut Squash Casserole, perfect for any family gathering or holiday feast. This dish combines the natural sweetness of butternut squash with a crunchy pecan streusel and a golden marshmallow topping, baked to perfection. It’s a delightful twist on traditional sweet potato casserole that will leave your guests asking for seconds!
Baked Butternut Squash Casserole
4
servings30
minutes55
minutes450
kcal1
hour25
minutesDive into the cozy, comforting embrace of our Baked Butternut Squash Casserole, perfect for any family gathering or holiday feast. This dish combines the natural sweetness of butternut squash with a crunchy pecan streusel and a golden marshmallow topping, baked to perfection. It’s a delightful twist on traditional sweet potato casserole that will leave your guests asking for seconds!
Ingredients
- Butternut Squash
5 pounds peeled and cubed
1 cup Water
3/4 cup Chopped Walnuts
10 tablespoons Unsalted Butter melted and divided
3/4 cup Light Brown Sugar divided
1/2 cup plus 1 tablespoon All-Purpose Flour
Kosher Salt
2 large Eggs lightly beaten
1/3 cup Whole Milk
1 teaspoon Orange Zest
1 teaspoon Vanilla Extract
1/2 teaspoon Ground Cinnamon
1 cup Marshmallows
- Alternative Ingredients:
Butternut Squash: Replace with acorn squash or pumpkin
Walnuts: Substitute with pecans or almonds for different nutty flavors
Whole Milk: Use almond milk or coconut milk for a dairy-free version
Directions
- Place cubed butternut squash and water into a 6-qt Instant Pot®. Set to manual high pressure for 8 minutes. Once done, perform a quick release as per the manufacturer’s instructions.
- In a bowl, mix together walnuts, 5 tablespoons melted butter, 1/4 cup brown sugar, flour, and a pinch of salt. Refrigerate this mixture.
- Drain the cooked squash and return to the pot. Mash until smooth and then incorporate the remaining butter and brown sugar along with eggs, milk, orange zest, vanilla extract, cinnamon, and a generous pinch of salt.
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Spread the squash mixture into the prepared dish and evenly top with the chilled streusel. Bake for about 40 minutes until nearly set. Top with marshmallows and bake for another 10-15 minutes until they are golden.
- Enjoy this warm casserole fresh out of the oven.
Equipment
- instant pot
- Mixing bowls
- potato masher
- baking dish
Nutrition Facts
- Calories: 450kcal
- Fat: 21g
- Saturated Fat: 10g
- Cholesterol: 96mg
- Sodium: 300mg
- Potassium: 530mg
- Carbohydrates: 60g
- Fiber: 7g
- Sugar: 25g
- Protein: 6g
- Vitamin A: 350IU
- Vitamin C: 35mg
- Calcium: 10mg
- Iron: 15mg
FAQ – Baked Butternut Squash Casserole
How do you keep squash casserole from getting watery?
Drain Thoroughly: After cooking the squash, drain it well to remove excess moisture.
Roast Instead of Boil: Roasting the squash instead of boiling can help reduce moisture content.
Use a Thickener: Add a small amount of flour or cornstarch to the squash mixture to absorb excess liquid.
Avoid Overmixing: Overmixing can release more moisture from the squash. Mix gently to combine ingredients.
How does Gordon Ramsay cook butternut squash?
While we can’t speak for Gordon Ramsay, respectfully, nobody can. But here’s what I would do:
Roast butternut squash to bring out its natural sweetness.
Here’s a simple method he might use:
Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare Squash: Peel and cut the butternut squash into cubes. Toss with olive oil, salt, pepper, and fresh herbs like thyme or rosemary.
Roast: Spread the squash on a baking sheet in a single layer. Roast for 25-30 minutes, turning halfway through, until tender and caramelized.
Do you have to peel butternut squash before baking?
Yes, it is generally recommended to peel butternut squash before baking, especially if you are cubing it for recipes like casseroles or roasted dishes. The skin can be tough and fibrous. However, if you are roasting squash halves or slices, you can leave the skin on and scoop out the flesh after baking.
Can you make squash casserole ahead of time?
Yes, squash casserole can be made ahead of time. Prepare the casserole as directed, but do not bake it. Cover and refrigerate for up to 24 hours. When ready to bake, let the casserole sit at room temperature for about 30 minutes, then bake as directed.
What are some variations of squash casserole?
You can vary squash casserole by changing the type of squash, nuts, or additional ingredients:
Squash: Use acorn squash, pumpkin, or a mix of different winter squashes.
Nuts: Substitute walnuts with pecans, almonds, or hazelnuts.
Add-ins: Add dried cranberries, raisins, or a sprinkle of nutmeg for extra flavor.
How do you store leftover squash casserole?
Store leftover squash casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through or in the microwave.
