Description
Our easy Squash Casserole recipe is a delicious side dish that is full of flavor and perfect for this holiday season!
Ingredients
Scale
- 2 medium buttercup squash
- 1/2 cup butter, room temperature
- 1/4 – 1/2 cup brown sugar, divided, sub coconut sugar
- 1/4–1/2 cup unsweetened almond milk, sub reg. milk
- pinch of kosher salt
- 1/2 cup pecans, chopped
Instructions
- Prep: Preheat oven to 375 degrees F.
- Roast Squash: Cut each squash into quarters and use a spoon to scoop out the strings and seeds to discard. Place the squash quarters on a large baking sheet and bake for 50-55 minutes or until very tender.
- Scoop: Let squash cool at room temperature until you are able to hold them in your hand. Use a spoon to scoop the squash meat out of the outside shell and into a large bowl.
- Mix: Add butter, 1/4 cup brown sugar, unsweetened almond milk and salt to the bowl of squash. Use a potato masher or electric mixer to fully combine everything. If you feel the mixture is still a bit dry, add additional splashes of milk and combine until the desired texture is reached. Taste and add any additional brown sugar, as desired.
- Bake: Place squash mixture in a 9×13 baking dish and sprinkle the top with remaining brown sugar and the chopped pecans. Cover with aluminum foil and bake at 375 degrees F for 20-30 minutes. Remove foil and continue baking for 5-10 minutes.
- Serve: Let cool slightly and enjoy!
Notes
- Dairy-Free: simply use a plant-based butter.
- Storage: leftover squash can be stored in an airtight container in the fridge for 4-5 days.
Nutrition
- Serving Size: 4 oz
- Calories: 116
- Sugar: 4.2 g
- Sodium: 109.5 mg
- Fat: 11 g
- Carbohydrates: 4.8 g
- Protein: 0.6 g
- Cholesterol: 20.3 mg