Crusty Pecan, Maple Syrup Butternut Squash Casserole

Total Time
25mins
Prep 20 mins
Cook 5 mins

Ingredients Nutrition

Directions

  1. Cook squash in boiling salted water until tender.
  2. Drain.
  3. Meanwhile, put pecans in blender container.
  4. Cover and run on low until coarsely chopped; empty into a small bowl; reserve.
  5. Put squash, sugar, and cinnamon into blender container.
  6. Cover and run on low until squash is pureed.
  7. Empty into 1-quart flame-proof casserole; top with chopped nuts and drizzle with syrup.
  8. Place under the broiler for 3-5 minutes or until glazed and browned.
Most Helpful

Made this casserole today with pumpkin squash. Followed the directions exactly. Results were good tasting , but had a consistency of baby food! Any suggestions? Have made wonderful butternut souffles, but those recipes included flour and eggs. What is supposed to hold this together??

lchaim October 30, 2014

The best butternut squash recipe I have found. My kids even love it.

Wildblu3 January 12, 2010

This recipe sounded so much better than it tasted for me. I normally am a big fan of butternut squash, so expected to love this, but it just didn't quite hit the mark for me. Maybe with some tweaking I think this could be an awesome recipe. Maybe some salt, or nutmeg?

francoroni November 26, 2009