Monday, May 14, 2012

Butternut Squash Casserole

Not sure why I am posting this Fall recipe now...except that I am craving some creamy squash and I don't have any. So rather than pout and throw a hissy of some sort I decided to 'cook virtually' by posting this recipe and then drooling over it. is very good...even if it is NOT Fall.

Butternut Squash Casserole

2 lbs. fresh butternut squash
1 Tbsp. olive oil
½ tsp. ground black pepper, or to taste
1 Tbsp. butter
¾ cup coconut milk (or heavy cream)
1 egg
¼ cup Pecans, toasted, and chopped finely
½ tsp. ground ginger
½ tsp. Cinnamon
½ tsp. salt


½ cup Pecans, toasted, coarsely chopped
¼ cup brown sugar, packed
2 Tbsp. flour, all-purpose
¼ tsp. ginger, ground
½ tsp. cinnamon
2 Tbsp.  butter, melted
1 tsp. molasses

Preheat oven to 400°F. Peel the squash with a vegetable peeler, then halve lengthwise. Using a spoon, scoop out and discard seeds. Carefully, cut into chunks.

Toss with oil, salt and pepper. Transfer to a large baking sheet lined with foil or parchment paper and spread out in a single layer. Roast, tossing occasionally, until just tender and golden brown, about 30 minutes.

Remove from oven and cool. Reduce oven to 350°F. Butter a one quart casserole dish; set aside. Whisk the coconut milk, egg, nuts, ginger, cinnamon and salt in small mixing bowl; set aside.

When the squash is cool enough to handle, transfer to a large bowl and mash with a fork or potato masher. Add to the squash to egg/milk mixture and whisk. Pour mixture into prepared dish.

In a small bowl, blend together Topping: the chopped nuts, brown sugar, flour, ginger, cinnamon and melted butter. Sprinkle evenly over squash mixture. Bake for 35-40 minutes until golden brown.
Tip: You can add some unsweetened coconut to the topping if you would like, or make the recipe with sweet potatoes instead. Also most any nut will work...but in this I love pecans!

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