|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 servings|
|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 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.
- 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)
Butter an 11x 7-inch baking dish or a shallow 2-quart casserole dish. Heat oven to 350 F.
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.
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.
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.
Serve with ham, pork roast, or your main dish of choice and enjoy!