Butternut Squash Casserole with Waffle Cone Topping
Creamy butternut squash casserole with a lightly sweet filling and crunchy waffle cone topping made with brown sugar, cinnamon, and nutmeg. A homemade holiday side dish that is perfect alongside your mains!
Servings: 16 servings
Equipment
- 9 x 13-inch baking dish
- nonstick cooking spray
Ingredients
Butternut Squash Filling
- 1 whole butternut squash 3½–4 pounds, peeled, seeded, and cut into ½-inch pieces
- ½ cup granulated sugar
- ¼ cup butter melted
- 1½ cups milk
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 3 large eggs
Crunchy Waffle Cone Topping
- 6 waffle cones crushed
- ¼ cup butter melted
- ¼ cup brown sugar
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
Instructions
- Prepare the squash. Peel the butternut squash, remove the seeds, and cut into ½-inch cubes. I recommend wearing kitchen gloves because freshly cut butternut squash can leave a sticky residue on your hands.
- Boil the squash. Place the squash in a large pot and add enough water to cover it by at least 1 inch. Bring to a boil over medium-high heat, then continue boiling for approximately 10 minutes, or until fork-tender. My pot took about 10 minutes to reach a boil, so allow approximately 20 minutes total for this step.
- Mash and mix. Drain the squash thoroughly and return it to the pot. Mash until smooth. Let cool slightly if still very hot, then add granulated sugar, ¼ cup melted butter, milk, vanilla extract, flour, and eggs. Mix until evenly combined.
- Bake the casserole. Preheat oven to 425°F. Grease a 9 x 13-inch baking dish with nonstick cooking spray. Transfer the squash mixture to the prepared dish and spread evenly. Bake for 45 minutes.
- Prepare the topping. While the casserole bakes, combine the crushed waffle cones, ¼ cup melted butter, brown sugar, nutmeg, and cinnamon in a bowl. Stir until the mixture is crumbly and evenly coated. For a different topping, substitute approximately 2 cups of crushed vanilla wafers or sugar cookies for the waffle cones.
- Finish baking. After 45 minutes, remove the casserole from the oven and sprinkle the waffle cone mixture evenly over the top. Return to the oven for another 5 minutes.
- Rest and serve. Remove from the oven and let stand for a few minutes before serving warm.