Butternut Squash Casserole
Courtesy of Bob & Alice Bull
Ingredients
Ingredients:
- 6 or 7 pounds Butternut Squash
- 1 cup Brown Sugar
- 3/4 cup Heavy Cream
- 5 tablespoons melted Butter
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 2 cups Miniature Marshmallows
Nut Streusel
- 1 cup chopped Pecans or Walnuts
- 1/2 cup Brown Sugar
- 1/4 cup All-Purpose Flour
- 1 teaspoon Ground Cinnamon
- 1/4 cup firm Butter
Directions:
- Cut squash into quarters, remove seeds and scrape out the strings. Place cut side down in glass baking dish with 1/4" water.
- Bake them in a preheated 375 degree oven for 40 to 50 minutes or until they are tender. When cool enough to handle, scrape out the insides and use an electric mixer on high speed to beat the squash until mashed and smooth.
- Add sugar, cream, butter, cinnamon, and salt and mix well with the beater until all the ingredients are incorporated. Pour this mixture into an 9" X 13" baking dish.
- Preheat oven to 350 degrees.
- Make the streusel by chopping nuts. A coarse chop is fine.
- Combine the flour, brown sugar, Pecans, and cinnamon in a small bowl. Cut the cold butter into the dry mixture using a pastry knife or a fork. You should have a crumbly mixture with pea-size bits. Sprinkle streusel over the squash mixture and pop it into the oven for 70 to 80 minutes or until the top begins to brown slightly.
- When you remove the casserole from the oven immediately spread the marshmallows over the top. Let this sit for about 10 minutes. The heat from the casserole will melt the marshmallows, and then it's ready to serve.
Makes 10 to 12 servings.
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