|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 4g||15%|
|*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.|
This flavorful butternut squash makes a great side dish for the holidays or to serve as a casserole along with any fall family meal. The brown sugar and cinnamon oat topping complement the naturally sweet squash perfectly. Use vegan margarine instead of butter to easily make the dish vegan and dairy free.
Winter squashes like butternut squash 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.
Lightly sweet and creamy butternut squash pairs nicely with salty, savory dishes. Serve the casserole with ham, roast pork, or roast turkey, and savory side dishes like green beans or Brussels sprouts.
- 1 medium butternut squash (about 2 1/2 pounds)
- 2/3 cup light brown sugar (packed)
- 1 scant teaspoon salt
- 1/2 teaspoon cinnamon
- 2 tablespoons rolled oats (quick or old-fashioned)
- 1 tablespoon flour
- 3 tablespoons butter (chilled)
Gather the ingredients.
Preheat the oven to 350 F. Butter an 11x7-inch baking dish or a shallow 2-quart casserole dish.
Quarter the squash lengthwise and cut off the ends. Peel it and scoop the seeds out, scraping with a spoon to get the extra fibers. Slice thinly and put the slices in a large bowl.
In a medium bowl, combine the brown sugar, salt, and cinnamon. Mix with a fork. Measure 3 tablespoons of the brown sugar and spice mixture and sprinkle over the squash slices; toss to coat. Add the squash to the prepared baking dish.
Add the oats and flour to the remaining brown sugar mixture. Cut in the butter with a fork, your 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 to crisp the topping.
You can prep the butternut squash up to a day ahead of time. Cut, peel, seed, and slice the squash and store in an airtight container in the fridge.
Do I Need to Peel Butternut Squash Before Roasting?
Butternut squash has a tough skin and, while technically edible once cooked, it is typically removed before eating. If you're roasting a whole or half squash and plan to puree it (for dishes like soup), you can simply scoop the tender flesh out of the peel and leave it behind. For recipes like this that call for sliced or cubed butternut squash, it's best to peel the vegetable beforehand. A Y-peeler or sharp paring knife works best.