• Melinda O'Malley Keckler

Cookie Crumb Casserole

Without question, this is my kids' favorite side dish at Thanksgiving. Though "cookie" looms large in the title, this is a yummy version of a fall favorite - butternut squash. The crushed cookies are found in the topping and believe me, that crunchy sweetness makes this a special side dish you'll make year after year.

Butternut squash is absolutely scrumptious with this cookie topping.

Cookie Crumb Casserole

Crinkled Cookbook

3 lbs butternut squash (if you buy pre-sliced or cubed squash from the grocery store it makes prep a cinch)

3/4 cup milk

6 tbsp butter, softened

3 eggs, beaten

1/2 tsp vanilla

3/4 cup sugar

3 tbsp flour

1/2 tsp cinnamon

1/8 tsp cloves

1/8 tsp nutmeg


1/2 cup vanilla wafer crumbs

1/4 cup brown sugar

2 tbsp butter, melted

Preheat oven to 350°

Cook butternut squash in the microwave (about 20-30 minutes) until very tender. Place cooked squash in a large bowl and mash with a potato masher until combined and smooth. In a 4-cup glass measuring cup, add milk, softened butter, eggs and vanilla and mix well. Add to squash. Combine dry ingredients and add to the same bowl. Place squash mixture in a greased 2-quart baking dish. At this point, you can cover the dish and refrigerate a day or two before you plan to serve it and until you are ready to bake the casserole, it's a nice time-saver on Thanksgiving day.

Cover and bake 45 minutes.

While casserole bakes, place vanilla wafers in a zip lock bag and roll with a rolling pin until crushed and the texture of crumbs, you'll need 1/2 cup of cookie crumbs. Add 1/4 cup brown sugar and 2 tbsp melted butter and combine.

Crumble topping ingredients over hot squash and return to the oven. Bake uncovered for 15-20 minutes or until hot and bubbly.

Serves 6-8 as a side dish

I first found this recipe in a Taste of Home magazine about 20 years ago. My kids changed the name to Cookie Crumb Casserole. Some folks tell me it reminds them of pumpkin pie, and it IS a sweet addition to the dinner table, but at Thanksgiving when there are so many savory choices, I just love what this dish adds to the traditional spread of turkey and stuffing. Let me know what you think! Log in below and leave a comment or post to Instagram using this hashtag: #crinkledcookbook XO


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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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