A Delicious 3 Spice Butternut Squash Casserole: A Flavorful Fall alternative to Sweet Potatoes.
Sometimes, you want a side dish on your fall holiday table that has a little pizazz, but is not the same old thing. I feel this way about my sweet potato casserole.
I absolutely love it, but it is packed with butter, brown sugar and a sweetened pecan topping.
I know it is calorie laden. Lordy, it is good though.
Enter the humble butternut squash. It’s not particularly pretty, but underneath that pale skin, is a gorgeous, sweet gourd filled with fiber, vitamins and other nutrients. I add brown sugar/maple syrup, eggs, three warm spices and a splash of vanilla. Bake in a beautiful casserole dish and you have a side dish that is simple, but packed with yumminess.
Why this recipe works:
- Roasting the Squash brings out tons of great taste. I much prefer this method to boiling or microwaving.
- It is very forgiving. Add as much sugar or maple syrup as you prefer to sweeten. Over the years, I have really cut back on my sugar, but feel free to indulge and add more sweetness.
- It can be made ahead. Make up to 24 hours in advance. Store covered in the fridge.
- You can add all kinds of toppings like candied pecans or walnuts, oatmeal crumble or leave unadorned like I prefer.
- All the ingredients are very simple: butter, eggs, spices, vanilla, a splash of cream and sugar.
Other Pine & Palm Kitchen Autumn Side Dishes to try:
- Sweet Potato Pecan Casserole
- Roasted Brussel Sprouts, Pecans and Squash
- Garlic Roasted Mushrooms with Herb Butter
- Kale & Sugar Snap Pea Veggie Skillet
- Shaved Brussel Sprouts Winter Salad
- Southern Cornbread Stuffing
How to make this recipe:
- Slice and Roast the squash, cut side down on a sheet pan covered with parchment paper
- Scoop out the cooked squash and add in spices, vanilla, melted butter, cream and eggs
- Butter a casserole dish- 9″ x 13″ or a 2 quart deep dish like the one pictured here. I prefer a deep dish- it just looks a bit fancier.
- Bake the casserole for 30 minutes. You want the top to be a little tiny bit crispy.
Equipment you will need:
- Large rimmed sheet pan- buy my favorite HERE
- Parchment paper
- A potato masher
- Deep 1.5 or 2 quart casserole or gratin dish
- Roast the squash cut side down, the little bits of charred flesh make great flavor and texture in your dish.
- Use fresh spices– Check your spices every fall to make certain they are no more than 6 months old.
- Use the highest quality vanilla you can buy. This is no time to skip- vanilla delivers a great deal of vibrant taste.
- Alway line your baking sheet with parchment paper. Foil will stick to the squash and spraying with cooking spray or oil will create a smokey mess in your kitchen. Here is the parchment paper I recommend .