Coffee with the Chicken Ladies

This Butternut Squash Casserole Recipe is easy and delicious and a great addition to your Thanksgiving menu. Roasting the squash caramelizes it, making it even more delicious and easy to work with. You’ll need two of your fresh eggs, as well as pecans or walnuts and optional marshmallows. As always, we include gluten and dairy free substitutions.

We talk you through making this Butternut Squash Casserole on Episode 206 of our podcast. If you enjoy this dish, you may also enjoy our recipes for Veggie Harvest Strata, Jackie’s Corn Pudding, and Chrisie’s Sweet Potato Casserole.

Butternut Squash Casserole

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Ingredients Method

Ingredients

  

• 2 pounds butternut squash about 4 cups of cooked squash
• ¼ cup whole milk or creamy plant milk
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar
• ½ cup brown sugar packed
• ¼ teaspoon salt * omit the salt if using dairy free or salted butter
• ⅔ cup unsalted butter or plant butter melted
• ¼ teaspoon ground cinnamon
• 2 large eggs lightly beaten
• For the topping:
• 1 cup walnut or pecan halves
• 2 tablespoon unsalted butter melted
• 2 tablespoons brown sugar packed
• ⅛ teaspoon ground cinnamon
• marshmallows large or small (optional)

Method

 

1. Preheat oven to 350°F. Line a baking sheet with aluminum foil and set aside.
2. Cut the butternut squash in half, lengthwise. Scoop out the seeds and feed to your chickens. Place the squash cut side down on the prepared baking sheet. Bake for about 45 minutes or until the squash is tender when pierced with a fork. Allow the squash to cool enough to handle.
3. Lightly spray a casserole dish with vegetable cooking spray. Set aside.
4. While still warm, scoop out the butternut flesh and transfer to a large mixing bowl. . Mash the squash with a potato masher, or puree in a food processor until no chunks remain. Add the milk, vanilla, sugar, butter and cinnamon and stir until combined. Add the lightly beaten eggs. Fold together or process until blended. A few lumps are fine.
5. Pour the mixture into the prepared baking pan. Bake until almost set, about 30 minutes. While the casserole is baking, prepare the topping.
6. In a small bowl combine the nuts, melted butter, brown sugar and cinnamon. Stir until coated. Remove the baking dish from the oven and sprinkle the pecan mixture over the squash. Continue baking until set, about 15 minutes more.
7. If using marshmallows, cook the casserole for 45 minutes then remove from the oven. Top with marshmallows while preheating the oven broiler on high. Toast the marshmallow topping until melted and browned. Watch carefully as this happens quickly. Serve immediately