![]() Storage Notesĭue to the egg in the casserole, you should refrigerate the unbaked casserole if you aren’t baking immediately after mixing. I find it will generally cook off during baking or re-heating in the oven. The only side-affect of freezing is a bit of additional liquid in the squash layer. This casserole freezes well, both before and after baking or with or without the topping. Alternately, you can quickly re-heat any left-overs in the microwave. Re-heat the baked casserole in in a moderate 350F oven, loosely covered with foil (to prevent the crumble and nuts from over-browning) until warmed through. Add a bit of extra time in the oven if it is going into the oven cold (5-10 minutes). I refrigerate it covered (without the topping) until ready to bake, then simply add the topping and bake. Then I just have to mix it up and add to the casserole dish. You can make this ahead for holiday cooking by roasting the squash off a day or two ahead and keeping it in the fridge until the big day. I personally like a little thicker casserole, so I aim for about 1 1/2-2 inches for the squash layer. If it fits in the pan, it’s fine (it won’t increase in size as it bakes, but won’t decrease either). The pan you use to bake it isn’t critical. If you want to feed a crowd, double or triple the recipe and bake up in a 9×13 or larger casserole. That said, if you love a sweeter squash side dish, feel free to double up the topping and add more.Ī single batch recipe will make a roughly 8×8 pan or several smaller dishes. ![]() I like this casserole with not too much topping, so it doesn’t get too sweet. The crunchy, sweet topping with pecans just takes it up a notch for special occasions or makes every day meals feel special. I just put in a bit of maple syrup, for the flavour. Bake and enjoy! Recipe Tipsīutternut squash is naturally fairly sweet that you don’t need to add any sugar to the squash part itself. Don’t add the topping until ready to bake and allow a bit of extra baking time if the casserole is cold going into the oven).įinally, mix up the simple topping (flour, brown sugar, melted butter and pecans) and scatter over the top of the casserole. (You can do to this point a bit ahead and cover and refrigerate, to bake later. ![]() You can fill the pan right up, as it won’t expand during baking. 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. ![]()
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