Description
A decadent and wholesome autumn side dish that features tender roasted butternut squash mashed with warm spices like cinnamon and nutmeg, then topped with a sweet, crunchy blend of pecans and oats. This casserole offers a perfect balance of earthy flavor and natural sweetness, making it a crowd-pleasing addition to any holiday table or cozy family dinner.
Ingredients
4 cups butternut squash, cubed
1/3 cup brown sugar, packed
4 tablespoons unsalted butter, melted
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup pecans, finely chopped
1/4 cup old-fashioned rolled oats
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Arrange the cubed squash on a large parchment-lined baking sheet.
Roast the squash cubes for 25 minutes or until tender.
Transfer the roasted squash into a large mixing bowl.
Mash the squash gently using a fork or potato masher.
Stir in half of the brown sugar, the maple syrup, and the cinnamon.
Spread the squash mixture evenly into a greased baking dish.
In a small bowl, combine the remaining brown sugar, oats, pecans, and melted butter.
Sprinkle the topping mixture over the squash.
Bake for an additional 20 minutes until the top is golden and crunchy.
Notes
Ensure the squash is peeled and trimmed properly for the best texture. For a nut-free variation, you can substitute the pecans with sunflower seeds. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 45
- Category: Recipes
- Method: Baking
- Cuisine: American Comfort
Nutrition
- Serving Size: 1/8th of casserole
- Calories: 210
- Sugar: 14g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 10mg