Butternut Squash Casserole
You must try this butternut squash casserole- it turned out SO scrumptious! I followed the advice of reviewers who said to add some spices, and it turned out like a butternut squash crisp or pie, because when I ate it cold just now, it tasted like one of the best pumpkin pies I've ever had. DEFINITELY would work as a dessert, served cold, or Thanksgiving-type side dish, served hot. And it's that delicious crunchy/chewy topping that makes it better than a pie crust!
Here's how I made it:
Cut the squash in half lengthwise & remove seeds. Place the halves face down in a baking dish and bake at 375 degrees for 45 min. to 1 hour. Remove and scoop out flesh with a large spoon- rind should peel off easily. In a large bowl, mash squash with a potato masher until really smooth, and remove any stringy squash pieces that you may see. Add the remaining casserole filling ingredients. Also, add:
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
Stir mixture by hand, until smooth, before pouring into the baking dish. Don't bake yet!
For the topping, use a little more than 3/4 cup, rather than 1 cup of brown sugar, so it's not overly sweet. Sprinkle the topping evenly over the casserole before baking the whole thing for 45 minutes. The topping will get dark brown on points, but it won't overcook. Enjoy!
3 users found this review helpful
Sep. 16, 2014