|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 13g||64%|
|Total Carbohydrate 79g||29%|
|Dietary Fiber 13g||47%|
|Total Sugars 41g|
|Vitamin C 52mg||258%|
|*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. (You can also use other kinds of squash, such as hubbard or Cinderella pumpkins).
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 four to five 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 sugar
1 large egg
2 tablespoons milk, or half-and-half
2 tablespoons unsalted butter, melted
1/4 teaspoon ground cinnamon
1 dash salt
For the Topping:
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.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of foodborne 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.