Maple Pecan Butternut Squash Casserole
Bring warmth to your Thanksgiving table with this Maple Pecan Butternut Squash Casserole. Sweet butternut squash is roasted to perfection, then mixed with a luscious maple syrup and topped with a crunchy pecan streusel. A delightful side dish that balances the flavors of fall.
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Equipment
- Baking dish
- Mixing bowls
- Cutting board and knife
- Oven
Ingredients
- 1 Large Butternut Squash Peeled and cubed
- 1/2 cup Pure Maple Syrup
- 1/4 cup Unsalted Butter Melted
- 1 tsp Ground Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Salt
Pecan Streusel Topping
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar packed
- 1/4 cup unsalted Butter chilled and cubed
Instructions
- Preheat the Oven:Preheat your oven to 375°F (190°C).
- Prepare the Squash:Peel and cube the butternut squash.
- Roast the Squash:Place the butternut squash cubes in a baking dish.In a bowl, mix melted butter, maple syrup, cinnamon, nutmeg, and salt.Pour the mixture over the squash, ensuring even coating.Roast in the preheated oven for 30-35 minutes or until the squash is tender.
- Prepare the Pecan Streusel:In a bowl, combine chopped pecans, flour, brown sugar, and chilled butter.Mix until crumbly.
- Top and Bake:Sprinkle the pecan streusel over the roasted butternut squash.Return to the oven and bake for an additional 15 minutes or until the streusel is golden brown.
- Serve:Allow the casserole to cool slightly before serving.
