Everyone loves my butternut squash casserole, which is a rich and creamy side dish finished with a sweet pecan streusel.
– 1 1/2 lbs cooked butternut squash – 2 large eggs – 1/2 cup light brown sugar – 1/3 cup half and half or cream – 1/2 cup unsalted butter, melted – 1/4 tsp fresh grated nutmeg, or more or less to taste – salt and fresh ground black pepper TOPPING – 1/2 cup all purpose flour – 1/2 cup light brown sugar – 4 Tbsp unsalted butter, soft – 3/4 cup chopped pecans
Heat the oven to 375F. Butter your casserole or gratin. Mix the cooked squash, eggs, brown sugar, half-and-half, and melted butter in a food processor.
After 25 pulses, run the machine for a few seconds to purée the mixture. Allow some texture without overprocessing. Add nutmeg, salt, and pepper.
Spread the purée evenly in the gratin dish. Finger-blend the topping ingredients in a bowl until crumbly.
Break up brown sugar clumps. I like using my food processor. I pulse flour, sugar, and butter until crumbly, then add nuts and pulse again. This causes an even crumble.
Evenly sprinkle the mixture over purée. Bake for 40–45 minutes. Wrap the topping loosely in foil if it browns quickly.
When it puffs slightly, the souffle-like filling is cooked. Note: Cover your topping with loose foil if it browns too soon.