Simple Mashed Butternut Squash Casserole Recipe
A Pine & Palm Kitchen family favorite for your autumn table
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Servings: 8 servings
Calories: 361kcal
Ingredients
- 1 large Butternut squash - about 1 1/2-2 lbs
- 1 TBSP olive oil
- 4 TBSP unsalted butter , melted
- ½ cup light brown sugar
- ½ tsp kosher salt
- 1 tsp nutmeg
- 1 tsp ground ginger
- 1 tsp cinnamon
- 2 large eggs
- ½ cup heavy cream
- 2 TBSP pure maple syrup - not pancake syrup
- 1 tsp vanilla extract We prefer Wild Montana Foods Vanilla
Instructions
- Pre heat the oven to 400 degrees. On a large cutting board with a heavy knife, cut the squash in half. Remove the fiber and seeds (set seeds aside to roast for a snack). Brush the cut side of the squash with the olive oil. Place the cut side down on a rimmed baking sheet lined with parchment paper. Roast for 30 minutes or until the skin of the squash can be easily pierced with a fork and is soft all the way through.
- Reduce the oven temp to 350 degrees. Butter a 9" x 13" casserole or a 2 qt dish well. Set aside.
- Let the squash cool slightly until you can handle it with your hands. Peel the skin off the squash- it should come right off. Place the squash into a large bowl and mash slightly.
- Add the roasted squash, melted butter, light brown sugar, salt, nutmeg, ginger, cinnamon, eggs, heavy cream, maple syrup and vanilla. Mash and mix all together until the squash and ingredients are well incorporated.
- Place the mixture into the prepared baking dish. Bake at 350 degrees fro 30 minutes.
Notes
- If you cannot safely cut the squash in half, you can absolutely roast it whole. Just add about 10-15 minutes to the baking time. The squash will easily cut in half once fully cooked.
- Be sure to check that your spices are fresh. Old spices ( more than 3-6 months old) will not bring that warm flavor you desire for this dish.
- Use only real maple syrup for this recipe and not pancake syrup.
Nutrition
Calories: 361kcal