Butternut Squash Casserole
User Reviews
5
6 reviews
Excellent
Butternut Squash Casserole
Report
My butternut squash casserole is a decadently delicious side dish topped with a sweet pecan streusel ~ everybody loves it!!
Share:
Ingredients
- 1 1/2 lbs butternut squash cooked
- 2 large egg
- 1/2 cup light brown sugar
- 1/3 cup half and half or cream
- 1/2 cup unsalted butter melted
- 1/4 tsp nutmeg fresh grated, or more or less to taste
- salt fresh ground black pepper
- black pepper fresh ground black pepper
topping
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 4 Tbsp unsalted butter softened
- 3/4 cup pecans chopped
Instructions
- Preheat the oven to 375F. Butter your gratin or casserole dish.
- Put the cooked squash in the bowl of a food processor with the eggs, brown sugar, half and half, and melted butter. Pulse about 25 times, and then run the machine for an additional few seconds to completely puree the mixture. A little texture is ok, don't over-process. Season with the nutmeg, salt, and pepper.
- Turn the puree into your gratin dish and spread out evenly.
- Blend the topping ingredients together in a bowl using your fingers to blend everything together until evenly crumbly. Make sure to break up any clumps of brown sugar. Note: I prefer to do this in my food processor. I first pulse the flour, sugar, and butter together until crumbly, then I add the nuts and pulse a few more times. This results in a very even crumble.
- Sprinkle the mixture evenly over the puree.
- Bake for about 40-45 minutes. If the topping browns too quickly, cover it loosely with foil. It will be done when you notice it has puffed up very slightly, indicating the souffle-like filling is cooked perfectly. Note: if your topping is browning too quickly lay a loose piece of foil over it.
Notes
- To cook butternut squash for this recipe:
- Place a large butternut squash, whole, onto a lined baking pan.
- Bake at 400F until the flesh in the thickest part can be pierced easily with the tip of a sharp knife. Note that the thickest part of a butternut squash is in the neck, not the 'hollow' bulb end.
- Slice the cooked squash in half, scoop out the seeds and stringy bits, and then scrape out the flesh.
- Weigh out 1 1/2 pounds for this recipe.
Nutrition Information
Show Details
Calories
425kcal
(21%)
Carbohydrates
45g
(15%)
Protein
5g
(10%)
Fat
27g
(42%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
96mg
(32%)
Sodium
82mg
(3%)
Potassium
422mg
(9%)
Fiber
3g
(12%)
Sugar
29g
(58%)
Vitamin A
9679IU
(194%)
Vitamin C
18mg
(20%)
Calcium
95mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 82mg | 3% |
| Potassium | 422mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 9679IU | 194% |
| Vitamin C | 18mg | 20% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
