This butternut squash casserole is a simple combination of mashed butternut squash with eggs, maple syrup, and spices.
The mashed butternut squash is baked with a crunchy brown sugar and pecan topping. It's an easy casserole to bake; it's perfect for a holiday dinner or everyday meal.
- 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.
- Beat the squash with the maple syrup and 1/4 cup of granulated sugar. Add the beaten egg, milk, and 2 tablespoons of melted butter. Add the cinnamon and a dash of salt, to taste. Blend well.
- 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.
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|Nutritional Guidelines (per serving)|
|Total Fat||39 g|
|Saturated Fat||15 g|
|Unsaturated Fat||16 g|
|Dietary Fiber||4 g|