Butternut Squash Casserole with Caramelized Crust

Name: Butternut Squash Casserole with Caramelized Crust
Total time: 75 min
Yield: 6
Ingredients: 1 butternut squash; 1 cup white sugar; 1.5 cups milk; 1 teaspoon vanilla extract; 1 pinch salt; 2 tablespoons all-purpose flour; 3 eggs; 0.25 cup unsalted butter, melted; 1 (5 ounce) package vanilla wafer cookies, crushed; 0.5 cup unsalted butter, melted; 1 cup packed brown sugar

This delightful side dish features tender butternut squash enveloped in a velvety custard and topped with a crunchy, buttery brown sugar crust. Perfect for elevating your holiday roasts.

Recipe Info

Prep Time

75 min

Difficulty

Easy

Servings

Nutrition

calories320calories

carbohydrates49g

fat14g

protein4g

Side Dish American

Ingredients

1 butternut squash

1 cup white sugar

1.5 cups milk

1 teaspoon vanilla extract

1 pinch salt

2 tablespoons all-purpose flour

3 eggs

0.25 cup unsalted butter, melted

1 (5 ounce) package vanilla wafer cookies, crushed

0.5 cup unsalted butter, melted

1 cup packed brown sugar

Directions

Preheat your oven to 425°F (220°C).

Microwave the butternut squash on high for 2 to 3 minutes. Cut it in half, scoop out the seeds and cube the flesh. Then, bring a large pot of water to a boil and cook the squash until tender, approximately 15 minutes. Drain the squash and mash it.

In a 9x13-inch casserole dish, combine the mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs, and 1/4 cup melted butter. Mix well.

Bake in the preheated oven for about 45 minutes or until the custard is set.

While the casserole bakes, prepare the crunchy topping: In a medium bowl, mix together the crushed vanilla wafer cookies, 1/2 cup melted butter, and brown sugar. Once the casserole is cooked, crumble the mixture over top and return it to the oven for an additional 5 to 10 minutes to achieve a beautifully browned crust.

Serve warm and enjoy!