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Butternut Squash Bake With Cinnamon Brown Sugar Crumb Topping

User Rating 5 Star Rating (1 Review)

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Butternut Squash Bake, Casserole

Butternut Squash Bake

Diana Rattray
This butternut squash makes a great side dish for the holidays, or serve this casserole along with any family meal. A Y-peeler makes peeling the squash easy.

Cook Time: 1 hour

Total Time: 1 hour

Yield: Serves 6 to 8

Ingredients:

  • Butter for greasing pan
  • 1 medium butternut squash, about 2 1/2 pounds
  • 2/3 cup light brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1 scant teaspoon salt
  • 1 tablespoon flour
  • 2 tablespoons rolled oats, quick or old-fashioned
  • 3 tablespoons cold butter

Preparation:

Butter an 11x7-inch baking dish or shallow 2-quart casserole dish. Heat oven to 350°.

Quarter the squash lengthwise and cut off ends.Peel and scoop seeds out. Slice thinly and put in a large bowl.

In a medium bowl, combine the brown sugar, cinnamon, nutmeg, and salt. Combine with a fork. Measure 3 tablespoons of the brown sugar mixture and sprinkle over the squash slices; toss to coat. Turn squash into the prepared baking dish.

Into the remaining brown sugar mixture, add the flour and oats. Cut in the butter until well combined. Sprinkle the crumb mixture over the squash. Cover tightly with foil and bake for 45 to 55 minutes, or until the squash is fork tender. Remove the foil and bake for 10 minutes longer.
Serves 6 to 8.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Delicious!, Member keolaokekai808

Made this squash recipe for Easter dinner. It was fantastic! Left out the cinnamon because I didn't have any and it was still awesome. I served it as a side dish but it is definitely sweet enough to use as a dessert.

4 out of 4 people found this helpful.

Related Video
How to Peel and Cut a Butternut Squash

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