Description
A delicious butternut squash casserole topped with a crunchy pecan mix.
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 1 cup heavy cream
- 1 cup shredded cheese
- 1/2 cup brown sugar
- 1 cup pecans, chopped
- 1/4 cup butter, melted
- 1 teaspoon cinnamon
- Salt to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Boil butternut squash until tender, about 15 minutes.
- Drain and mash the squash.
- In a bowl, mix the squash with heavy cream, cheese, brown sugar, cinnamon, and salt.
- Transfer mixture to a baking dish.
- In another bowl, mix chopped pecans with melted butter.
- Spread the pecan mixture over the squash.
- Bake for 25-30 minutes or until golden brown.
Notes
- Ensure the squash is fully cooked for best texture.
- You can use other nuts if desired.
- Adjust sugar to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Butternut Squash Casserole, Pecan Topping, Thanksgiving Side Dish