Happy almost Thanksgiving everyone!!!! I was hoping to have more than just one measly Thanksgiving recipe before the big day but rest assured this is a good one!
Sweet Butternut Squash Casserole!! It could almost be a dessert, but I think having a sweet side helps cut through most of the other savory dishes that accompany a typical Thanksgiving feast. This dish is fantastic because it’s pretty low maintenance. You can cook up the squash a day or two ahead of schedule and within 15 minutes or so have the whole thing in the oven and cooked pretty quickly!
This squash works great as a base for a sweeter side like this. Of course as we saw in our Fall Harvest Roasted Veggies, it can be great for savory as well. But for sweet, we will be using; butter, brown sugar, honey and cinnamon for a flavor that lays the foundation for this casserole. Add in an egg for structure, bit of salt to elevate the flavors and our star player is set.
However, this isn’t nearly enough! The butternut needs a little variety in texture for the topping. Enter…the crumble topping. It’s very similar to what you may find on some cobblers and Dutch apple pie. We add this as it creates a different texture that prevents it from being boring. And who wants boring? I went with this kind of topping because it’s a great way to add texture to something sweet while still ensuring that it isn’t overpowering.
I haven’t gone over how to ‘cut in’ butter and you’ll need to do this for the topping. So here is a quick rundown:
Basically, cutting in butter is the process of coating tiny balls of butter with flour and other ingredients. What happens when these little coated butter balls is the butter melts and cooks the flour leaving behind the sweet crumbles topping.
The process to do this is to first make sure you have cold butter and either two forks or a pastry blender (or your fingers if you’re feeling bold). For our recipe, it’s just flour and brown sugar. Mix those two together first, then add the cold butter (that’s cubed) and begin mashing with the fork or pastry blender. Again, you can pinch with your fingers but you must move quickly because your body heat can melt the butter and the crumble won’t work out. Once the mixture resembles course sand, you can go ahead and top off your butternut squash.
So that’s how and why you do that! Moving on, you’ll bake it off until golden brown and just when it’s about finished…BAM, we are going to brown some marshmallows for gooey goodness on top. I know, I know we talked about not overpowering the squash here, but I think the marshmallows (which are ultimately optional) do add a third layer of texture, color and sweetness that rounds this dish out.
Marshmallows or not, it’s sure to be a winner and will accompany your Thanksgiving meal well! Hopefully if you’re scratching for something different to bring to the table you take a look at this recipe! Let me know what ya think! Happy Thanksgiving everyone!
Sweet Butternut Squash Casserole
A sweet side (or dessert) dish great for the Fall Holiday Season.
- 1 Butternut Squash (about 2 lb)
- 1 T Vegetable Oil
- 1/2 C Packed Brown Sugar
- 2 T Honey
- 1 egg, lightly beaten
- 1/8 t salt
- 1/2 t cinnamon
- 2 T Melted Butter
- 3/4 C all-purpose flour
- 4 T butter, cold, cubed
- 1 C marshmellows
- Step 1 Preheat oven to 375F
- Step 2 Slice butternut squash in half, scoop out pulp and seeds.
- Step 3 Evenly spread vegetable oil on a baking sheet lined with aluminum foil. Place butternut squash skin side up and bake in oven for 30-45 minutes or until pairing knife effortlessly slides through the skin.
- Step 4 Let cool for about 30 minutes or store for up to two nights in a air tight container.
- Step 5 Before beginning second part have oven pre-heated to 375F
- Step 6 Scoop out all of the butternut flesh and discard skin. Mash with fork until even in texture. Add 1/4c brown sugar, honey, salt, cinnamon, egg and melted butter. Mix evenly.
- Step 7 Place into 4×9 casserole dish and begin to prepare topping.
- Step 8 Mix flour and remaining 1/4 cup of brown sugar. Cut in butter with two forks or a pastry blender until mixture resembles coarse sand.
- Step 9 Place topping evenly over squash in casserole dish until covered (but not heaping). It’s possible you may have some leftover, that’s okay, don’t over do it.
- Step 10 Place in oven on middle rack for about 20 minutes. After 20 minutes move to top rack and cook for another 10 minutes or until topping is golden brown.
- Step 11 Remove from oven, add marshmallows and cook on top rack until marshmallows are golden brown (check every couple minutes or so).
- Step 12 Cool for about 5 minutes, cut into squares, serve and enjoy!