The Busy Moms' Recipe Box: Butternut Squash Casserole

Tuesday, October 17, 2017

Butternut Squash Casserole

It's time for the "parade of squash" as my husband calls it. Fall is when my CSA pick-ups are filled with squash of different shapes, sizes, and colors. I love squash and all its nutritional benefits. Filled with Vitamin A, B6, and C, as well as fiber and potassium, butternut squash provides a healthy punch in a small package.

I usually make soup from the butternut squash, but I wanted to try something different. This creamy casserole appeared to be a great side for a big holiday feast. After trying it, I know it will be a great sweet addition to our Thanksgiving table in the same way that the baked pineapple has become a Christmas staple.

The original recipe I found recommended peeling and cubing the squash; then, boiling it for about 15 minutes. I don't have time to cube that squash so I'll be halving it and roasting it with a bit of water until it's tender. Roasting will take longer, but I can do other work as it bakes. Additionally, I cut the sugar amount from 1/2 cup since I know how sweet butternut squash can be. Another option would be to trade sugar for maple syrup to change the flavor.
A few other recipes included toppings of Rice Krispies mixed with butter or Nilla Wafers mixed with butter and browned to add a finished look for the table. When I reheated too long in the microwave (oops!), I added some applesauce which was delicious too.

INGREDIENTS:

1 large butternut squash, roasted
1/4 cup sugar
2 eggs
2 T butter
1 t vanilla extract
1/4 t cinnamon, ground
1/4 t nutmeg, ground
1 cup pecans

DIRECTIONS:

Preheat oven to 350 degrees Fahrenheit. Prepare a 1 1/2 quart baking dish with cooking spray.
Scoop inside of roasted squash.
Add to bowl, beat.
Add other ingredients. Mix well.
Place in prepared dish. Bake for 35 minutes.