Butternut Squash Casserole with Vanilla Wafer Topping
A Southern-Inspired Sweet Side with Crunchy Cookie Crumble
This cozy casserole brings together the smooth, naturally sweet flavor of butternut squash with a nostalgic vanilla wafer topping that’s buttery, crisp, and caramelized. Flavored with orange zest, vanilla, and a hint of raw sugar, it bakes into a custard-like texture that walks the line between dessert and side dish—perfect for Thanksgiving or a Sunday roast.
Ingredients
For the Casserole
3 cups | 720g | butternut squash purée
½ cup | 100g | granulated sugar (or turbinado/raw sugar)
1 cup | 240g | whole milk
1 teaspoon | 5g | vanilla paste, extract or bean
1 teaspoon | 2g | orange zest
¼ teaspoon | 1.5g | salt
2 tablespoons | 16g | all-purpose flour
3 | 150 g | large eggs
¼ cup | 57g | unsalted butter, melted
For the Topping
1 cup | 120g | crushed vanilla wafers (about 1½ cups whole cookies)
¼ cup | 57g | unsalted butter, melted
1 cup | 200g | light brown sugar
Instructions
Preheat oven to 425°F (220°C). Butter a 6-cup casserole dish.
Make the Topping
In a stand mixer fitted with the paddle attachment, add about 1½ cups whole vanilla wafers. On low speed, crush the cookies until you have about 1 cup of crumbs.
Add the melted butter and brown sugar to the mixer bowl and mix on low until fully combined. Transfer to a separate bowl and set aside.
Make the Casserole
Without cleaning the bowl, add the eggs and beat on low speed until yolks and whites are fully combined.
Add the butternut squash purée, sugar, milk, vanilla paste, orange zest, salt, flour, and melted butter. Mix on low until smooth and fully combined.
Pour the mixture into the prepared casserole dish. Bake for 45 minutes, or until the center is set.
Sprinkle the prepared topping evenly over the hot casserole. Return to the oven and bake for an additional 10–15 minutes, until the topping is golden and caramelized.
Cool at least 10 minutes before serving.
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