My name is Kelly and I am a slightly off kilter, unorganized chaotic home cook. I love to try new foods, exotic and ethnic flavors, nifty kitchen gadgets, and new restaurants. I am blessed with an open-minded family who lets me experiment endlessly when it comes to food. I love food, recipes and fun...
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. Yes....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)
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!