Get the Recipe:Basketweave Butternut Squash Casserole
Easy and delicious, this pretty butternut squash casserole is a perfect side dish for your holiday table. Tender butternut squash slices are topped with a brown sugar and pecan streusel. Can be made ahead, too!
4 1/2 lbs.butternut squash, or two smaller squash, totalling about 4 1/2 pounds
1Tablespoonbutter, melted
2Tablspoonsmaple syrup
Salt and freshly ground pepper
Topping:
3Tablespoonsbutter, melted
1/2cupbrown sugar, packed
1/2cupall purpose flour
1/2cuppecans, chopped
Garnish:
Fresh thyme sprigs and/or fresh thyme leaves
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Instructions
Preheat oven to 425F.
Cut squash in half lengthwise. Using a vegetable peeler, peel the squash, peeling completely and making sure to peel through the white underlayer, to the nice orange flesh. Place peeled halves cut side down onto a baking sheet.
Bake in preheated 425F oven for 20 minutes. Remove from oven and allow to cool about 5 minutes, or until cool enough to handle. Remove squash to a cutting board and cut in to 1/8-inch thick slices.
*As the slices from the seed end of the squash will be taller than those from the top of the squash, you can trim the taller ones by trimming about 1/2-inch from the bottom, or enough to make them the same height as the rest.
Reduce oven temperature to 400F.
In a 9x13 pan, arrange butternut squash slices in a basketweave pattern, placing 5 or 6 slices going in one direction and then another 5 or 6 slices in another direction. If you get to a point where they won't fit flat, you can trim to fit.
In a small bowl, stir together the melted butter and maple syrup. Brush squash slices with butter/maple mixture, then season generously with salt and freshly ground pepper.
Prepare the topping by stirring together all the topping ingredients in a small bowl until crumbly. Scatter topping over squash, separating the squash slices slightly as you work, allowing some of the topping to fall between the slices. Scatter over-top as well, but try not to hide the pretty pattern of the squash slices.
Place pan into 400F oven and bake for 40-50 minutes, or until squash is tender. Time will vary depending on how thick your slices are. Be sure to taste test a piece from the centre of the pan to be sure squash is tender.
Notes
You can make and bake this up to a day ahead. Allow to cool slightly, then cover and refrigerate. Remove from refrigerator for 30 minutes before re-heating until warmed through in a 350F oven, about 20-30 minutes.Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailedtips, variations and substitution suggestions for this recipe!