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Butternut Squash Casserole
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Prep Time:
15 minutes
Total Time:
55 minutes
Irresistible butternut squash casserole with sweet brown sugar, butter, and crunchy pecans - a Thanksgiving must-have!
Ingredients:
  • 3 packages (12 oz each) frozen cooked butternut squash, thawed
  • 1 cup packed light brown sugar
  • 1/2 cup half-and-half
  • 1/4 cup butter, melted
  • 2 eggs, slightly beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1/4 cup packed light brown sugar
  • 3 tablespoons cold butter
  • 1/2 cup chopped pecans
Instructions:
  • Preheat oven to 375°F and generously coat a 2-quart casserole dish with cooking spray.
  • Combine squash, 1 cup brown sugar, half-and-half, melted butter, eggs, salt, cinnamon, allspice, cloves, and vanilla in a large bowl until mixture is well combined. Transfer mixture into a casserole dish.
  • Combine flour and 1/4 cup brown sugar in a small bowl. Use a pastry blender or fork to blend in butter until crumbly. Mix in pecans and sprinkle over the squash mixture.
  • Bake without a cover for 40 minutes or until edges turn golden brown. Allow it to rest for 5 minutes before serving.

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