Butternut Squash Casserole with Streusel Topping

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Butternut squash casserole with streusel topping is a yummy side dish for the holidays. It’s easy to make and tastes great. You’ll love how the sweet streusel topping balances the squash flavor.

This recipe serves 15 people and takes about 1 hour and 15 minutes to make. The casserole has mashed butternut squash mixed with milk, sugar, and eggs. On top, there’s a crunchy layer made from crushed vanilla wafers, margarine, and brown sugar. It’s comfort food that your whole family will enjoy.

Exact Ingredients List

Here’s what you’ll need to make this yummy butternut squash casserole:

For the casserole:

• 1 medium butternut squash
• 1 cup white sugar
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons all-purpose flour
• 3 eggs
• 1/4 cup melted margarine

For the topping:

• 8 ounces vanilla wafers, crushed (about half a 16-ounce package)
• 1/2 cup melted margarine
• 1 cup brown sugar

Make sure you have all these ingredients ready before you start cooking. The butternut squash is the star of this dish, so pick a good one! Look for a squash that feels heavy for its size and has a matte, tan color.

Remember to melt the margarine for both the casserole and topping. You can do this in the microwave or on the stovetop. Just be careful not to burn it!

This recipe makes about 15 servings, perfect for a big family dinner or potluck. Get ready for a tasty, comforting meal that everyone will love!

Instructions

Preheat your oven to 425°F. Start by softening the butternut squash in the microwave for 2-3 minutes. Cut it in half, scoop out the seeds, and dice into cubes.

Boil a large pot of water. Add the squash cubes and cook for 15 minutes until tender. Drain and mash the squash.

Put 3 cups of mashed squash in a 9×13-inch casserole dish. Mix in:

• 1 cup white sugar
• 1-1/2 cups milk
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons flour
• 3 eggs
• 1/4 cup melted margarine

Stir these ingredients gently to combine. Bake for 45 minutes at 425°F. Keep an eye on it near the end.

While it’s baking, make the topping. In a bowl, mix:

• 1/2 package crushed vanilla wafers
• 1/2 cup melted margarine
• 1 cup brown sugar

Take the casserole out when it’s set. Sprinkle the topping over it. Pop it back in the oven for a few minutes to brown.

Let it cool for 2-3 minutes before serving. Enjoy your yummy butternut squash casserole!

Possible Substitutes List

Can’t find butternut squash for your casserole? No worries! You have some tasty options to try instead. Here’s a list of veggies that can work well in place of butternut squash:

• Acorn squash
• Sugar pumpkin
• Buttercup squash
• Hubbard squash
• Sweet potato
• Pumpkin
• Carrots
• Delicata squash

Each of these subs will bring its own flavor to your dish. Sweet potato or pumpkin might be the closest match in taste and texture. Carrots can add a nice sweetness too.

For the topping, you can swap out vanilla wafers for:

• Graham crackers
• Gingersnaps
• Plain breadcrumbs

If you’re out of margarine, try using butter or coconut oil. They’ll work just as well in both the filling and topping.

Need a milk sub? Almond milk or coconut milk can be great dairy-free options. They’ll add a subtle nutty flavor to your casserole.

Remember, these swaps might change the taste a bit. But they’ll still give you a yummy dish to enjoy!

How To Make It Diabetes-Friendly

To make this butternut squash casserole more diabetes-friendly, you can make a few simple changes. Start by cutting the sugar in half. Use 1/2 cup of white sugar instead of 1 cup in the casserole filling.

Replace regular milk with unsweetened almond milk. This swap reduces carbs and calories. For the topping, use crushed nuts like almonds or pecans instead of vanilla wafers. They add crunch without extra sugar.

Try these swaps for the sweeteners:

• Replace white sugar with a sugar substitute like stevia or monk fruit
• Use a sugar-free brown sugar alternative in the topping

To boost fiber, leave the skin on the squash. Just wash it well before cooking. The extra fiber helps slow sugar absorption.

Consider adding spices like cinnamon or nutmeg. They enhance sweetness without adding carbs. You can also mix in some Greek yogurt for protein and creaminess.

Remember to watch your portion sizes. A smaller serving lets you enjoy this treat while managing blood sugar. Pair it with lean protein and non-starchy veggies for a balanced meal.

Tips, Tricks & Storing

You can make this casserole ahead of time. Prepare the squash mixture and store it in the fridge for up to 2 days. When ready to bake, let it come to room temperature first.

For extra flavor, try adding a pinch of cinnamon or nutmeg to the squash mixture. You can also swap the vanilla wafers for graham crackers in the topping.

To save time, use pre-cut butternut squash from the grocery store. Just steam it until tender before mashing.

Leftovers will keep in the fridge for 3-4 days. Reheat individual portions in the microwave for 1-2 minutes.

For a healthier version, try using less sugar and swapping the margarine for coconut oil. You can also use almond milk instead of regular milk.

If you want to freeze the casserole, bake it without the topping. Let it cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge, add the topping, and bake until hot and bubbly.