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Butternut Squash Casserole

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0 Comments
  • Prep Time 15 min
  • Total Time 55 min
  • Servings 10

This delicious butternut squash casserole made with maple syrup, butter and pecans is the perfect side dish for a Thanksgiving meal.

Ingredients

3
packages (12 oz each) frozen cooked butternut squash, thawed
1
cup packed light brown sugar
1/2
cup half-and-half
1/4
cup butter, melted
2
eggs, slightly beaten
1/2
teaspoon salt
1/2
teaspoon ground cinnamon
1/4
teaspoon ground allspice
1/4
teaspoon ground cloves
1
teaspoon vanilla
1/4
cup Gold Medal™ all-purpose flour
1/4
cup packed light brown sugar
3
tablespoons cold butter
1/2
cup chopped pecans

Directions

  • 1 Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
  • 2 In large bowl, stir together squash, 1 cup brown sugar, the half-and-half, melted butter, eggs, salt, cinnamon, allspice, cloves and vanilla until well blended. Spoon into casserole.
  • 3 In small bowl, mix flour and 1/4 cup brown sugar. Cut in butter, using pastry blender or fork, until crumbly. Stir in pecans. Sprinkle over squash mixture.
  • 4 Bake uncovered 40 minutes or until edges are lightly browned. Let stand 5 minutes before serving.

Expert Tips

You can use canned pumpkin or sweet potatoes instead of the squash in this recipe.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
,
% Daily Value
Total Fat
14g
14%
(Saturated Fat
7g,
7%
),
Sodium
220mg
220%;
Total Carbohydrate
46g
46%
(Dietary Fiber
2g
2%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 2 Other Carbohydrate; 3 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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