That said, if you love a sweeter squash side dish, feel free to double up the topping and add more.Ī single batch recipe will make a roughly 8×8 pan or several smaller dishes. I like this casserole with not too much topping, so it doesn’t get too sweet. The crunchy, sweet topping with pecans just takes it up a notch for special occasions or makes every day meals feel special. I just put in a bit of maple syrup, for the flavour. Bake and enjoy! Recipe Tipsīutternut squash is naturally fairly sweet that you don’t need to add any sugar to the squash part itself. Don’t add the topping until ready to bake and allow a bit of extra baking time if the casserole is cold going into the oven).įinally, mix up the simple topping (flour, brown sugar, melted butter and pecans) and scatter over the top of the casserole. (You can do to this point a bit ahead and cover and refrigerate, to bake later. You can fill the pan right up, as it won’t expand during baking. Use a pan where the squash mixture will be about 1 1/2 – 2 inches in height in the pan. Add the remaining casserole ingredients (egg, cream, maple syrup and melted butter) and mix until combined. Step 2: Mix casserole, top and bake – Measure out the required amount of butternut squash puree and mix in a bowl with an electric mixer or a stand mixer until smooth. For holiday cooking, I like to roast a day ahead, then I cover and refrigerate until I want to mix up the casserole.) Remove from the oven, flip over and scoop out the cooked squash. Scoop out and discard the seeds and membrane, then place the squash cut side down on a baking sheet.īake the squash for 50-70 minutes (depending on size) or until the squash is soft. Start by cutting the squash in half lengthwise. ![]() Step 1: Roast the butternut squash – The first step in making this casserole is to roast off the butternut squash. You will also need – butter, all purpose flour, egg, salt. Alternately, you can use a lighter cream. You only need a bit and the extra thickness of the heavy cream works nicely. If you don’t have any maple syrup, substitute vanilla, instead, as suggested in the Recipe Card.īrown Sugar – I generally use light brown sugar, but dark brown sugar will also work.Ĭream – for best results, I love using heavy, whipping cream. Pure maple syrup is best, if you have it or maple-flavoured pancake syrup would also work. Maple Syrup – Maple syrup will give a great note of flavour to the casserole. ![]() Just use the amount of puree you have to guide how much additions and toppings to add to it. I’ve included cup measurements in the Recipe Card for extra guidance.
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