Butternut Squash Cassarole


Ingredients

  • Casserole
    • 2 pounds butternut squash (2 to 2 1/2 pounds or 4 cups cooked squash)
    • ¼ c whole milk
    • 1 t vanilla extract
    • 1 c granulated sugar (or brown sugar, packed)
      • (optional) 1 t maple syrup, potentially removing 1/4 c sugar
    • 1/4t salt (omit if using salted butter)
    • 2/3 c unsalted butter, melted
    • 1/4 t ground cinnamon
    • 2 large eggs, lightly beaten
    • (optional) 1-2 T orange juice and/or 1 t orange zest
  • Topping
    • 1 cup pecan halves
    • 2 tablespoon unsalted butter, melted
    • 2 tablespoons brown sugar, packed
    • ⅛ teaspoon ground cinnamon
    • marshmallows, large or small (optional)

Instructions

  • Cook Squash
    • Preheat oven to 350°F. Line a baking sheet with parchment paper or foil.
    • Cut butternut squash in half, lengthwise. Scoop out seeds.
    • Place the squash cut side down on baking sheet. Bake ~45 minutes, until squash is tender when pierced with a fork. Allow to cool enough to handle.
  • Cook Casserole
    • Lightly spray casserole dish with cooking spray.
    • While still warm, scoop out butternut flesh and transfer to a large mixing bowl (discard skin/shell).
    • Mash squash with potato masher, or mix in food processor, until no chunks remain.
    • Add the milk, vanilla, sugar, butter and cinnamon and stir until combined.
    • Add lightly beaten eggs. Fold together or process until blended. A few lumps are fine.
    • Pour mixture into baking pan and bake until almost set, ~30 minutes.
  • Add Topping
    • In a small bowl combine pecans, melted butter, brown sugar and cinnamon. Stir until coated.
    • Sprinkle mixture over casserole and continue baking until set, ~15 minutes more.
  • Marshmallows (optional, with or instead of pecans)
    • If using marshmallows, finish 45 minute bake, then remove casserole from oven.
    • Top with marshmallows while preheating the oven broiler on high. Toast until melted and browned (this happens very quickly).

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