Winter Squash Casserole

Any winter squash would work in this spicy-sweet side dish. Though you start with a lot of squash, it cooks down in the preliminary roasting. Even the small amounts of currants and pecans contribute to the dish's hefty seven grams of fiber per serving.


8 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 227
Caloriesfromfat 30 %
Fat 7.7 g
Satfat 3.1 g
Monofat 3.1 g
Polyfat 1 g
Protein 3.4 g
Carbohydrate 39.2 g
Fiber 8.4 g
Cholesterol 11 mg
Iron 125 mg
Sodium 116 mg
Calcium 2.1 mg


10 cup (1-inch) cubed peeled butternut squash (about 8 pounds)
2 teaspoons olive oil
1/4 cup fresh orange juice
2 tablespoons brown sugar
2 tablespoons brandy
1 tablespoon butter
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup dried currants
Cooking spray
2 tablespoons all-purpose flour
2 tablespoons whole wheat flour
2 tablespoons chilled butter, cut into small pieces
3 tablespoons chopped pecans


Preheat oven to 400°.

Arrange squash pieces in a single layer on a jelly-roll pan. Drizzle with oil, stirring to coat. Bake at 400° for 1 hour and 20 minutes or until squash is tender and beginning to brown, stirring every 20 minutes.

Transfer squash to a bowl. Add juice, sugar, brandy, 1 tablespoon butter, cinnamon, and salt. Mash mixture with a potato masher until combined and fairly smooth. Stir in currants. Scrape squash mixture into an 8-inch square baking dish coated with cooking spray.

Combine flours in a small bowl; cut in 2 tablespoons chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans. Sprinkle pecan mixture evenly over squash mixture. Bake at 400° for 30 minutes or until thoroughly heated and topping begins to brown. Serve warm.