Crusty Pecan, Maple Syrup Butternut Squash Casserole

Recipe by Teresa Johnson
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READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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