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Ingredients
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Squash Base
Crunchy Topping
Garnish (optional)
Method
Squash Base
- 1
Prepare and roast squash
Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out seeds, then peel and cut into 1-inch cubes. Toss squash cubes with 1 tablespoon melted butter and spread in a single layer on a rimmed baking sheet lined with parchment. Roast until fork-tender and lightly caramelized, about 25–30 minutes, turning once halfway through. Remove from oven and reduce oven temperature to 375°F (190°C).
- 2
Mash and season
Transfer roasted squash to a large bowl. Add remaining 2 tablespoons softened butter, brown sugar, maple syrup, kosher salt, black pepper, cinnamon, and nutmeg. Mash with a potato masher or fork until mostly smooth with some texture (or pulse briefly in a food processor for a silkier finish).
- 3
Finish base
Whisk the heavy cream and the egg together, then stir into the mashed squash until combined. Taste and adjust seasoning (add a pinch more salt or a touch more maple syrup if desired). Spoon the mixture into a lightly greased 9x9-inch (or similar 2–2.5 quart) baking dish, smoothing the top with a spatula.
Crunchy Topping
- 4
Make the topping by combining panko breadcrumbs, rolled oats, chopped pecans, and 2 tablespoons brown sugar in a medium bowl. Pour the 3 tablespoons melted butter over the dry mix and stir until evenly moistened and clumps form. Stir in sea salt and optional fresh thyme leaves. Taste a small pinch to check salt/sweet balance and adjust if needed.
- 5
Evenly sprinkle the topping mixture over the prepared squash in the baking dish, pressing lightly so it adheres.
- 6
Bake the casserole at 375°F (190°C) until the topping is golden brown and the filling is bubbling around the edges, about 20–25 minutes. If the topping browns too quickly, tent loosely with foil for the last 5–10 minutes. For extra crispness, broil for 1–2 minutes at the end—watch closely to prevent burning.
Finish and Serve
- 7
Remove the casserole from the oven and let rest 5–10 minutes to set. Garnish with chopped fresh parsley and extra pecans if using. Serve warm as an entrée or side.