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Use a pan where the squash mixture will be about 1 1/2 – 2 inches in height in the pan. Add the remaining casserole ingredients (egg, cream, maple syrup and melted butter) and mix until combined. Step 2: Mix casserole, top and bake – Measure out the required amount of butternut squash puree and mix in a bowl with an electric mixer or a stand mixer until smooth. For holiday cooking, I like to roast a day ahead, then I cover and refrigerate until I want to mix up the casserole.)

Remove from the oven, flip over and scoop out the cooked squash. Scoop out and discard the seeds and membrane, then place the squash cut side down on a baking sheet.īake the squash for 50-70 minutes (depending on size) or until the squash is soft. Start by cutting the squash in half lengthwise. Step 1: Roast the butternut squash – The first step in making this casserole is to roast off the butternut squash. You will also need – butter, all purpose flour, egg, salt. Alternately, you can use a lighter cream. You only need a bit and the extra thickness of the heavy cream works nicely. If you don’t have any maple syrup, substitute vanilla, instead, as suggested in the Recipe Card.īrown Sugar – I generally use light brown sugar, but dark brown sugar will also work.Ĭream – for best results, I love using heavy, whipping cream. Pure maple syrup is best, if you have it or maple-flavoured pancake syrup would also work. Maple Syrup – Maple syrup will give a great note of flavour to the casserole. Just use the amount of puree you have to guide how much additions and toppings to add to it. I’ve included cup measurements in the Recipe Card for extra guidance.

Get the Recipe: Roasted Butternut Squash Casseroleīutternut Squash – butternut squash comes in a wide variety of sizes, but as a general guideline, you will need two small for a single recipe or one really big one.

Why you’ll love this butternut squash casserole.

Remove from oven and cool for 5 minutes before serving. Return to the oven until the topping is nicely browned, approximately 10 minutes. Remove squash from the oven and top with the bacon-pecan mixture. Preheat oven to 400☏ and grease a 9x13” baking dish with 1 tablespoon melted coconut oil. You could even add some cooked ground beef. If you are big meat eaters, add some browned sausage, shredded chicken or leftover turkey into the dish. Slivered almonds also work well in this recipe.Ĭhange the spices for nutmeg and ginger if you want or to make it a bit spicier, add a dash of cayenne pepper into the mix. You can swap the pecans for chopped walnuts if you prefer their taste. If you have any unused butternut squash after making the recipe, you can also store or freeze it to keep it fresh longer. You can store the leftovers in an airtight container in the fridge for 3-4 days once it has fully cooled. Season with salt and black pepper, as desired, and toss to combine. Once cooled, discard the paper towels and add the remaining tablespoon of coconut oil, chopped pecans, honey, cinnamon, and ground cloves.

Blot off remaining grease on top and set aside to cool for 5-10 minutes. Transfer the bacon to a small mixing bowl lined with paper towels to absorb excess grease. Cook, stirring occasionally until the bacon is cooked through and crispy, approximately 8-10 minutes. While the butternut squash mixture is roasting, heat a large sauté pan over medium heat and add the bacon. Place in the preheated oven to roast just until the butternut squash is fork-tender, around 25-30 minutes. Transfer the butternut squash mixture onto the prepared baking dish and spread into an even layer. Season with salt and black pepper, to taste, and toss to combine. Set aside.Ĭombine the butternut squash, apples, red onion, 2 tablespoons melted coconut oil, sage, and thyme in a large mixing bowl. Preheat oven to 400☏ and grease a 9×13″ baking dish with 1 tablespoon melted coconut oil. 6 slices thick-cut bacon, chopped into ½-inch pieces.Acorn squash What you need to make Apple Butternut Squash Casserole