Butternut Casserole

This butternut squash casserole lands somewhere between a savory side dish and a dessert. Mashed squash gets enriched with butter, brown sugar, beaten egg, and evaporated milk, then baked until the custard sets and the toasted almonds on top turn golden.

The evaporated milk is what gives this a richer, creamier taste than regular milk would. It’s concentrated, so you get more dairy flavor and body in less liquid, which prevents the casserole from being watery.

Draining the boiled squash thoroughly before mashing is the step most people rush. Waterlogged squash dilutes the custard and makes the casserole loose and soupy instead of firm and sliceable. Mash it well and let it sit in the colander for a few minutes to drip dry.

Chef Tips

• Boil the squash until very tender, almost falling apart. Undercooked pieces leave lumps in the mash.
• Use packed brown sugar. The molasses in it pairs naturally with butternut squash and deepens the caramel flavor.
• Toast the sliced almonds before placing them on top. Pre-toasting ensures they stay crunchy rather than softening during the bake.
• The casserole is done when the center is set and doesn’t jiggle when you shake the dish.

Variations

• Add a teaspoon of cinnamon and a pinch of nutmeg for a more pie-like flavor.
• Swap the almonds for crushed pecans or a streusel topping of butter, flour, and brown sugar.
• Use sweet potatoes instead of butternut squash for a Southern-style casserole.