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.

Yield: 8 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 227
  • Calories from fat: 30%
  • Fat: 7.7g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1g
  • Protein: 3.4g
  • Carbohydrate: 39.2g
  • Fiber: 8.4g
  • Cholesterol: 11mg
  • Iron: 125mg
  • Sodium: 116mg
  • Calcium: 2.1mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. 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.
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