Maple Butternut Squash Casserole
D. Rattray
At a Glance
Course : Side Dish
Special : Easy, Egg-Free, Few Ingredients, Quick
Type of Prep : Bake
Cuisine : U.S. Regional
Occasion : Boxing Day, Christmas, Fall, Family Dinner, Thanksgiving, Winter
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Butternut squash casserole recipe, baked with maple syrup, butter, and a simple pecan and brown sugar topping.
INGREDIENTS:
- 1 medium butternut squash
- 2 tablespoons maple syrup
- 2 tablespoons butter
- dash salt
- 1/3 cup chopped pecans
- 1 to 2 teaspoons brown sugar
PREPARATION:
Cut butternut squash up and remove seeds and pulp. Cut into 1 1/2-inch pieces. Steam for about 15 to 20 minutes, until tender. Remove and let cool slightly. Remove peel and put squash into a bowl; mash with butter and maple syrup. Stir in a little cinnamon and a dash of salt, to taste.
Transfer squash mixture to a buttered 1-quart casserole. Combine pecans and brown sugar; sprinkle over the squash. Bake at 350° for about 25 to 30 minutes.
Serves 4.
Serves 4.
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