|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||50%|
|Saturated Fat 15g||75%|
|Total Carbohydrate 60g||22%|
|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.|
If you have a butternut squash left over from your market haul and are not sure what do with it, look no further! This butternut squash casserole is a simple combination of mashed butternut squash with eggs, maple syrup, and spices. Then the mashed butternut squash is baked with a crunchy brown sugar and pecan topping.
This recipe is super easy to assemble and doesn't require much time. Consider making it for your next holiday dinner or an everyday meal. It's also a nice balance of sweet and savory, that it could even work for an autumnal brunch. When paired with some pork and maple sausages or a harvest veggie frittata, this casserole would fit right in.
If you want to, this casserole can be prepared ahead of time (even the night before if you are making it for brunch). Make and prepare the casserole filling and topping, but do not place the topping on the casserole. Once you are ready to bake it, add the topping and proceed with the recipe. Be sure to use real maple syrup. It has a much better flavor than any syrup substitute.
Store any leftover casserole in a sealed container in the refrigerator for 4 to 5 days. To reheat it, either scoop individual portions onto a microwave-safe plate and heat or place the room temperature casserole into a warm oven. You may want to cover it with foil while it warms to prevent the top from becoming too brown. If you had the casserole for dinner, consider eating leftovers for breakfast. Add some scrambled eggs or top the casserole with a fried egg.
- 1 large butternut squash
- 2 tablespoons maple syrup
- 1/4 cup granulated sugar
- 1 large egg
- 2 tablespoons milk (or half-and-half)
- 2 tablespoons melted butter
- 1/4 teaspoon ground cinnamon
- Dash salt
- For the Topping:
- 1/3 cup light brown sugar (packed)
- 1/4 cup all-purpose flour
- 1/4 cup melted butter
- 1/2 to 3/4 cup pecans (chopped)
Peel the butternut squash; scoop out the seeds and soft pulp and discard. Cut the squash into 1 1/2-inch pieces. Steam over simmering water for about 15 to 20 minutes, until tender. Remove the squash to a large bowl and let it cool slightly.
Heat the oven to 350 F.
Butter a 1 1/2-quart casserole dish.
Transfer the squash mixture to the prepared casserole.
Combine the topping ingredients and sprinkle over the squash.
Bake in the preheated oven for about 30 minutes or until the casserole is hot and the topping is golden brown.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.