Crusty Pecan Maple Syrup Butternut Squash Casserole Recipes

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CRUSTY PECAN, MAPLE SYRUP BUTTERNUT SQUASH CASSEROLE



Crusty Pecan, Maple Syrup Butternut Squash Casserole image

Make and share this Crusty Pecan, Maple Syrup Butternut Squash Casserole recipe from Food.com.

Provided by Teresa Johnson

Categories     Fruit

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 medium butternut squash, pared, seeded and cut up
3/4 cup pecans
1/3 cup sugar
1/2 teaspoon cinnamon
2 tablespoons maple syrup

Steps:

  • Cook squash in boiling salted water until tender.
  • Drain.
  • Meanwhile, put pecans in blender container.
  • Cover and run on low until coarsely chopped; empty into a small bowl; reserve.
  • Put squash, sugar, and cinnamon into blender container.
  • Cover and run on low until squash is pureed.
  • Empty into 1-quart flame-proof casserole; top with chopped nuts and drizzle with syrup.
  • Place under the broiler for 3-5 minutes or until glazed and browned.

BUTTERNUT SQUASH WITH MAPLE SYRUP



Butternut Squash with Maple Syrup image

I love this roasted butternut squash because it's marvelous served hot or cold and it's loaded with flavor from garlic, ginger and leeks. -Marie Willette, Bellows Falls, Vermont

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 10 servings.

Number Of Ingredients 10

1 medium butternut squash, peeled and cut into 1-inch cubes (about 12 cups)
4 tablespoons olive oil, divided
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh gingerroot
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, optional
2 medium leeks (white portion only) or 1/2 large sweet onion, finely chopped
1/3 cup maple syrup
1 cup jarred roasted sweet red peppers, coarsely chopped

Steps:

  • Preheat oven to 425°. In a large bowl, toss squash with 2 tablespoons oil, salt and pepper; divide between 2 ungreased 15x10x1-in. baking pans. Roast 35-45 minutes or until tender, stirring occasionally and switching position of pans halfway through baking., In a skillet, heat remaining oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute. Add leeks; cook and stir 3-4 minutes longer or until tender. Stir in maple syrup; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until syrup is slightly reduced., Place squash in a large bowl. Add red peppers and leek mixture; toss to combine.

Nutrition Facts : Calories 178 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 7g fiber), Protein 2g protein. Diabetic Exchanges

SQUASH CASSEROLE WITH CRUNCHY PECAN TOPPING



Squash Casserole with Crunchy Pecan Topping image

My mom always made this at Thanksgiving, and it was loved by everyone! It is a great alternative to candied yams or sweet potato casserole. If you don't use all the topping, you can freeze the rest for future use.

Provided by Lana

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h50m

Yield 8

Number Of Ingredients 10

3 acorn squash, halved and seeded
5 tablespoons butter, softened
½ cup brown sugar
½ cup all-purpose flour
½ cup chopped pecans
2 eggs
½ cup white sugar
¼ cup half-and-half
1 teaspoon vanilla extract
½ teaspoon salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Roast the squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor.
  • Meanwhile, prepare the topping by mixing 2 1/2 tablespoons butter in a bowl with the brown sugar and flour until crumbly. Stir in the pecans. Set aside until needed.
  • Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking dish.
  • Beat or process the squash until smooth. Add the eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well blended. Spoon the mixture into the prepared baking dish. Sprinkle the brown sugar topping mixture over the squash.
  • Bake squash in preheated oven until topping is lightly brown, about 40 minutes.

Nutrition Facts : Calories 343.4 calories, Carbohydrate 51.7 g, Cholesterol 68.4 mg, Fat 14.9 g, Fiber 6.4 g, Protein 4.8 g, SaturatedFat 6 g, Sodium 226.1 mg, Sugar 26.3 g

BUTTERNUT SQUASH AND PECAN CASSEROLE



Butternut Squash and Pecan Casserole image

This recipe was given to me by my aunt and is now a standard in my home by request for holidays and potlucks. It's yummy onion flavor and nut topping go great with ham or turkey.

Provided by emoon

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 1h

Yield 8

Number Of Ingredients 10

2 cups mashed, cooked butternut squash
½ cup chopped onion
½ cup mayonnaise
½ cup shredded Cheddar cheese
¼ cup white sugar
1 egg
½ cup cracker crumbs
¼ cup chopped pecans
¼ cup sunflower seeds
¼ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix butternut squash, onion, mayonnaise, Cheddar cheese, sugar, and egg in a casserole dish.
  • Combine cracker crumbs, pecans, and sunflower seeds in a bowl; sprinkle over squash mixture. Pour melted butter over crumb topping.
  • Bake in the preheated oven until casserole is bubbling and crumb topping is browned, about 45 minutes.

Nutrition Facts : Calories 313 calories, Carbohydrate 20.3 g, Cholesterol 51.1 mg, Fat 24.6 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 7.4 g, Sodium 176.4 mg, Sugar 8.2 g

MAPLE-ROASTED SQUASH WITH PECANS



Maple-roasted squash with pecans image

Squash makes a great accompaniment to a roast main course. Flavour with earthy rosemary and add some nuts for crunch

Provided by Sarah Cook

Categories     Side dish

Time 1h

Number Of Ingredients 5

3 rosemary sprigs
2 tbsp sunflower oil
3 tbsp maple syrup
1 large butternut squash , peeled, deseeded and cut into wedges
50g salted roasted pecan

Steps:

  • Heat oven to 200C/180C fan/gas 6. Finely chop the leaves from 2 rosemary sprigs and mix with the oil, maple syrup and plenty of seasoning. Toss with the butternut squash on a large baking tray and roast for 20 mins.
  • Roughly chop the pecans so they stay pretty chunky. Break the remaining rosemary sprig into shorter sprigs, then scatter with the pecans over the squash, and toss together, turning over the squash wedges. Return to the oven for another 20 mins until the squash is tender and caramelising at the edges. Serve straight away, or at room temperature.

Nutrition Facts : Calories 183 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

MAPLE MASHED BUTTERNUT SQUASH WITH PECANS



Maple Mashed Butternut Squash With Pecans image

This is a wonderful squash dish. It is full of wonderful fall flavor and has a really neat texture from the chopped pecans.

Provided by submrnfamily

Categories     Vegetable

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 5

3 lbs butternut squash, peeled,cooked,and mashed
1/4 cup butter
1/4 cup real maple syrup
1/2 cup chopped toasted pecans
1/4 cup chopped whole pecans

Steps:

  • Puree the squash with the butter and maple syrup until smooth.
  • Fold in the chopped pecans.
  • Place in a greased casserole.
  • Sprinkle the whole pecans on the top of the dish.
  • This dish can be refrigerated for up to two days at this point.
  • Bake at 350 degrees for 20-25 minutes to warm through and lightly toast the whole pecans.

BUTTERNUT SQUASH CASSEROLE



Butternut Squash Casserole image

This delicious butternut squash casserole made with maple syrup, butter and pecans is the perfect side dish for a Thanksgiving meal.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 10

Number Of Ingredients 14

3 packages (12 oz each) frozen cooked butternut squash, thawed
1 cup packed light brown sugar
1/2 cup half-and-half
1/4 cup butter, melted
2 eggs, slightly beaten
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon vanilla
1/4 cup Gold Medal™ all-purpose flour
1/4 cup packed light brown sugar
3 tablespoons cold butter
1/2 cup chopped pecans

Steps:

  • Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
  • In large bowl, stir together squash, 1 cup brown sugar, the half-and-half, melted butter, eggs, salt, cinnamon, allspice, cloves and vanilla until well blended. Spoon into casserole.
  • In small bowl, mix flour and 1/4 cup brown sugar. Cut in butter, using pastry blender or fork, until crumbly. Stir in pecans. Sprinkle over squash mixture.
  • Bake uncovered 40 minutes or until edges are lightly browned. Let stand 5 minutes before serving.

Nutrition Facts : Calories 320, Carbohydrate 46 g, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg

MAPLE BUTTERNUT SQUASH BAKE



Maple Butternut Squash Bake image

Maple syrup and granola are the perfect complement to sweet butternut squash in this easy side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 6

Number Of Ingredients 9

1 medium butternut squash, peeled, seeded and cut into 1-inch pieces (5 to 6 cups)
1/4 cup real maple syrup
2 tablespoons butter, softened
2 tablespoons milk
1/4 teaspoon salt
1 1/2 to 2 cups Cascadian Farm™ organic maple brown sugar granola (from 17-oz box), crushed
1/3 cup packed brown sugar
1/3 cup chopped pecans
2 tablespoons butter, melted

Steps:

  • Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
  • In 4-quart saucepan or Dutch oven, place squash and enough water to cover. Heat to boiling; reduce heat to medium-low. Cook uncovered 15 to 20 minutes or until tender; drain. Stir in syrup, softened butter, milk and salt. Mash with potato masher or electric mixer until smooth. Spoon mixture into casserole.
  • In medium bowl, mix granola, brown sugar, pecans and melted butter. Sprinkle over squash mixture.
  • Bake uncovered 25 to 30 minutes or until thoroughly heated and topping is golden brown.

Nutrition Facts : Calories 360, Carbohydrate 58 g, Fat 3, Fiber 5 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg

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