Ingredients
Casserole
- 3 lb butternut squash, peeled, seeded, and cubed
- 1 tbsp olive oil
- 2 tbsp unsalted butter, melted
- 2 tbsp pure maple syrup
- 2 large eggs
- 1/3 cup whole milk
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3/4 tsp kosher salt, divided
- 1/4 tsp black pepper
Pecan Oat Topping
- 3/4 cup chopped pecans
- 1/2 cup old-fashioned rolled oats
- 1/4 cup light brown sugar
- 2 tbsp all-purpose flour
- 3 tbsp unsalted butter, melted
- Pinch of salt
Instructions
- Preheat the oven to 425°F. Toss the butternut squash with olive oil and about ¼ teaspoon salt.
- Spread on a baking sheet and roast for 30–35 minutes, turning once, until completely tender.
- Reduce oven temperature to 375°F. Lightly grease a 2½-quart casserole dish.
- Mash the roasted squash in a large bowl.
- Whisk together 2 tablespoons melted butter, maple syrup, eggs, milk, cinnamon, nutmeg, remaining salt, and black pepper.
- Stir the mixture into the mashed squash and spread evenly in the casserole dish.
- Combine pecans, oats, brown sugar, flour, and a pinch of salt. Stir in 3 tablespoons melted butter.
- Sprinkle topping evenly over the squash.
- Bake for 25–30 minutes, until hot and golden on top.
- Rest for 10 minutes before serving.
Notes
For make-ahead preparation, assemble the squash filling up to 24 hours in advance and refrigerate. Keep the topping separate and add it immediately before baking.
Approximate nutrition per serving:
Calories 300 | Protein 5g | Carbohydrates 34g | Fat 18g | Fiber 4g | Sugar 14g | Sodium 230mg
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian