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Butternut Squash Casserole with Gingersnap and Vanilla Wafer Crumb Topping Recipe

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  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 6-8 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Description

This Butternut Squash Casserole is a comforting and flavorful side dish perfect for holidays or cozy dinners. Tender butternut squash is mashed and blended with spices, eggs, and milk, then baked until set and topped with a crunchy, sweet cookie crumb topping made from vanilla wafers and gingersnap cookies. The casserole offers a delightful balance of creamy texture and spiced sweetness that pairs wonderfully with savory main courses.

Ingredients

Main Ingredients

  • 3 lbs butternut squash (pre-sliced or cubed for ease)
  • 3/4 cup milk
  • 6 tablespoons butter (softened)
  • 3 eggs (beaten)
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon fresh ginger (grated)
  • 3/4 cup sugar
  • 3 tablespoons flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg

Topping Ingredients

  • 1/3 cup vanilla wafer crumbs (about 9 wafers, crushed)
  • 1/3 cup gingersnap cookie crumbs (about 6-7 cookies, crushed)
  • 1/4 cup brown sugar
  • 2 tablespoons butter (melted)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it's ready for baking the casserole once the squash mixture is prepared.
  2. Prepare Butternut Squash: Cook the butternut squash in the microwave on high until very tender. For fresh, whole squash, microwave for 20-30 minutes; if pre-sliced or cubed, cook for about 15 minutes. Once cooked, place the squash in a large bowl and mash it smoothly using a potato masher.
  3. Combine Wet Ingredients: In a 4-cup glass measuring cup, mix together the milk, softened butter, beaten eggs, grated fresh ginger, and vanilla extract until well combined. Add this mixture to the mashed butternut squash and stir thoroughly.
  4. Add Dry Ingredients: In the same large bowl, add sugar, flour, cinnamon, cloves, and nutmeg. Stir everything together until all ingredients are evenly blended into the squash mixture.
  5. Transfer and Store: Grease a 2-quart baking dish and pour the squash mixture into it. At this stage, you may cover and refrigerate the dish for a day or two if you want to prepare ahead of time before baking.
  6. Bake the Casserole: Cover the baking dish and bake in the preheated oven for 45 minutes to allow the flavors to meld and the mixture to set.
  7. Prepare the Topping: While the casserole bakes, place the vanilla wafers and gingersnap cookies in a zip-lock bag and crush them with a rolling pin until fine crumbs are formed, measuring about 2/3 cup combined. In a bowl, mix these crumbs with brown sugar and melted butter until well coated.
  8. Add the Topping: Remove the casserole from the oven and evenly sprinkle the cookie crumb topping over the hot squash mixture.
  9. Finish Baking: Return the casserole to the oven uncovered and bake for an additional 15-20 minutes until the topping is golden, hot, and bubbly.
  10. Serve: Let the casserole cool slightly before serving. This dish serves 6-8 as a side and is perfect for holiday meals or comforting dinners.

Notes

  • You can prepare the casserole up to two days in advance. Just cover and refrigerate before baking.
  • Using pre-cut squash reduces cooking and prep time significantly.
  • Adjust spices like cinnamon, cloves, and nutmeg to taste for a milder or stronger spice profile.
  • The topping adds a delightful sweet crunch; feel free to experiment with other cookie crumbs if desired.
  • Microwaving the squash is a quick alternative to boiling or roasting, but you can also roast the squash for deeper flavor before mashing.

Find it online: https://ivysrecipes.com/butternut-squash-casserole-with-gingersnap-and-vanilla-wafer-crumb-topping-recipe/