Easy Butternut Squash Casserole Recipe

Name: Easy Butternut Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium (about 3 lb. each) butternut squash, halved lengthwise and seeded; 2 large eggs, lightly beaten; 3/4 cup packed light brown sugar; 1/2 cup heavy cream; 2 tablespoons unsalted butter, melted; 1 tablespoon pure maple syrup; 2 teaspoons cornstarch; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon kosher salt; Cooking spray; 2 cups miniature marshmallows

Servings: persons

2 medium (about 3 lb. each) butternut squash, halved lengthwise and seeded
2 large eggs, lightly beaten
3/4 cup packed light brown sugar
1/2 cup heavy cream
2 tablespoons unsalted butter, melted
1 tablespoon pure maple syrup
2 teaspoons cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
Cooking spray
2 cups miniature marshmallows

1
Preheat oven to 350u00b0F. Place butternut squash halves, cut side down, on a baking sheet. Bake in preheated oven until tender when pierced with a fork, about 50 minutes. Let stand at room temperature until cool enough to handle, about 15 minutes. Scoop flesh from squash into a large bowl; mash with a potato masher, or puree in a food processor, until smooth. (Discard squash shell.)
2
Add eggs, brown sugar, heavy cream, melted butter, maple syrup, cornstarch, cinnamon, nutmeg, ginger, and salt to squash in bowl; stir until combined. Spoon mixture into a 13- x 9-inch baking dish coated with cooking spray. Bake, uncovered, at 350u00b0F until set, about 40 minutes. Remove from oven; sprinkle with marshmallows.
3
Increase oven temperature to high broil. Return baking dish to oven; broil until marshmallows have browned, 2 to 3 minutes. Serve immediately.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 medium (about 3 lb. each) butternut squash, halved lengthwise and seeded, 2 large eggs, lightly beaten, 3/4 cup packed light brown sugar, 1/2 cup heavy cream, and more.

Yes, Easy Butternut Squash Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Butternut Squash Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions