Butternut Squash Casserole Recipe With Brown Sugar

Butternut Squash Bake with Spiced Brown Sugar Crumb Topping

The Spruce / Diana Rattray

  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
232 Calories
6g Fat
44g Carbs
3g Protein
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Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 232
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 16%
Cholesterol 11mg 4%
Sodium 478mg 21%
Total Carbohydrate 44g 16%
Dietary Fiber 4g 15%
Protein 3g
Calcium 111mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This flavorful butternut squash makes a great side dish for the holidays or serves the casserole along with any family meal. The brown sugar and cinnamon oat topping complement the squash perfectly. It is a fabulous side dish to serve with ham or roast pork.

Winter squashes can be difficult to peel and cut, but we find a y-peeler makes peeling much easier. Use a large, sharp knife to cut, and make sure the squash is stable on the cutting board and won't roll when you begin to slice.

Ingredients

  • 1 medium butternut squash (about 2 1/2 pounds)
  • 2/3 cup light brown sugar (packed)
  • 1/2 teaspoon cinnamon
  • 1 scant teaspoon salt
  • 1 tablespoon flour
  • 2 tablespoons rolled oats (quick or old-fashioned)
  • 3 tablespoons butter (chilled)

Steps to Make It

  1. Butter an 11x 7-inch baking dish or a shallow 2-quart casserole dish. Heat oven to 350 F.

  2. Quarter the squash lengthwise and cut off ends. Peel it and scoop seeds out, scraping with a spoon to get the extra fibers. Slice thinly and put the slices in a large bowl.

  3. In a medium bowl, combine the brown sugar, cinnamon, nutmeg, and salt. Mix with a fork. Measure 3 tablespoons of the brown sugar and spice mixture and sprinkle over the squash slices; toss to coat. Turn the squash into the prepared baking dish.

  4. Into the remaining brown sugar mixture, add the flour and oats. Cut in the butter with a fork, fingers, or pastry blender until well combined. Sprinkle the crumb mixture over the squash. Cover tightly with foil and bake for 45 to 55 minutes, or until the squash is fork-tender. Remove the foil and bake for about 10 minutes longer.

  5. Serve with ham, pork roast, or your main dish of choice and enjoy!