Butternut Squash Casserole with Pecan Streusel Recipe Print Page

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Side Dishes

Butternut Squash Casserole with Pecan Streusel

As an option, you can use canned pumpkin puree or yams instead of the squash in this recipe.

Oxmoor House MAY 2008

Yield: 8 to 10 servings
Cook time:40 Minutes
Prep time:15 Minutes
Other:5 Minutes

Ingredients

3 (12-oz.) packages frozen cooked butternut squash, thawed (we tested with McKenzie)
1 cup firmly packed light brown sugar
1/2 cup half-and-half
1/4 cup butter, melted
2 large eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 cup firmly packed light brown sugar
3 tablespoons cold butter, cut into pieces
1/2 cup chopped pecans

Preparation

Combine first 10 ingredients in a large bowl; stir well. Place in a lightly greased 11" x 7" baking dish.

Combine flour and 1/4 cup brown sugar. Cut in 3 Tbsp. butter with a pastry blender until crumbly. Stir in nuts. Sprinkle over squash. Bake, uncovered, at 375° for 40 minutes or until edges are lightly browned. Let casserole stand 5 minutes before serving.

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Butternut Squash Casserole with Pecan Streusel recipe