Sweet Butternut Squash Casserole

Sweet Butternut Squash Casserole

It’s that time of year–Super Bowl Season. No, I’m not talking about the football season. I’m talking about the period between November 1 and January 1 that involves cooking and baking like they’re contact sports. I love Christmas and Thanksgiving season. They make me happy, especially with all of the food. This year, I started a few days early as a result of being stuck inside due to the hurricane (I’m happy to report that we did NOT lose power this time). After many rounds of “Itsy Bitsy Spider” (appropriate theme for the weather and time of year), I started singing “Jingle Bells” for Ben yesterday, and then went into a slight panic. Thanksgiving and Christmas are so soon! I need new recipes! So, this afternoon, seeing as I had a butternut squash just begging to get eaten, I decided to take a spin on a classic sweet potato dish. It’s pretty delish, if I do say so myself.

The upside of this dish for a holiday is that it takes very little actual effort. The downside, is that you make it in an oven. This is only a downside if you don’t have a huge oven (me) or don’t have a double oven (also me). However, because you’re making it in a glass dish, you can make it ahead of time and then it re-heats rather nicely in the old microwave.

Sweet Butternut Squash Casserole

 1 hr 10 minutes (5 minutes hands-on time)

1 Medium Butternut Squash (approximately 1 ½ lbs)

2 Tb unsalted butter, divided

1 ½ tsp cinnamon

½ tsp nutmeg

½ tsp salt

dash of cloves

1 tsp vanilla

¼ cup+ 2 Tb flour, divided

¾ cup brown sugar, divided

1 egg

½ cup of rolled oats

  1. Preheat the oven to 400.
  2. Cut the squash in half and remove the seeds.
  3. Place the halves (cut side down) on a baking sheet and roast for 40 minutes. Once you have removed the squash, turn down the heat to 375.
  4. Remove the flesh from the skin and mash in a medium bowl with one Tb of butter.
  5. Add in the cinnamon, nutmeg, salt, cloves, vanilla, ¼ cup of flour, egg, and ½ cup of brown sugar. Stir until well-combined.
  6. Pour the mixture into a greased 8”x8” glass pan.
  7. Place the remaining softened 1 Tb of butter in a small bowl. Add in the remaining flour, brown sugar, and rolled oats. With a fork, mix the ingredients together until they are like a coarse streusel.
  8. Spread evenly over the top.
  9. Bake for 25 minutes and allow to rest for 5 minutes before serving.

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