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Maple Butternut Squash Casserole


Butternut Squash Bake With Pecans

Maple Butternut Squash Casserole

D. Rattray
Butternut squash casserole recipe, baked with maple syrup, butter, and a simple pecan and brown sugar topping.


  • 1 medium butternut squash
  • 2 tablespoons maple syrup
  • 2 tablespoons butter
  • dash salt
  • 1/3 cup chopped pecans
  • 1 to 2 teaspoons brown sugar


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.

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