A couple of weeks ago I made a butternut squash casserole that I thought was pretty good. I took it to a church carry-in and hoped for the best. A lot of people thought it was made with sweet potatoes and turned their noses up when they found out it was butternut squash.
I did receive one compliment from a woman who said it was different, but good. She isn’t someone who will say she likes something when she really doesn’t, so I felt like it must not be too bad. Therefore, I am sharing the recipe with you today. :)
I first tried a variation of the roasted butternut squash recipe from Dishin & Dishes. (That post has a great way to cut up a butternut squash that was much easier than trying to use a peeler.) Then I made a crumble mixture to put over the top and baked it a little longer. Here are the details.
Ingredients
- 1 Butternut Squash
- 1 Tablespoon Olive Oil
- 2 Tablespoons Maple Syrup
- 1/2 teaspoon Salt
- 3/4 Cup Flour
- 1/2 Cup Brown Sugar
- 1/4 Cup Olive Oil
Instructions
- Peel, remove seeds, and cut the butternut squash into chunks (about 1 inch).
- Coat the butternut squash chunks with 1 Tablespoon of olive oil and 2 Tablespoons of maple syrup.
- Place the squash in a greased or parchment paper lined baking dish.
- Bake in a 375 degree oven for 30 minutes or until tender.
- Meanwhile, in a bowl combine the salt, flour, brown sugar, and additional olive oil to make the crumble mixture.
- Mix well.
- When squash is tender, remove from the oven, and sprinkle the crumble mixture over the top.
- Bake an additional 15-20 minutes.
Notes
To make this dish gluten-free use gluten-free flour. I used a combination oat flour made by grinding gluten-free oats in a blender.
Update: I roasted the butternut squash in melted bacon grease at 400 degrees for 30 minutes or until tender. This added a very good flavor to the squash. Then I added the topping and baked as per the original recipe.
I haven't done so, but I think pumpkin or sweet potatoes might lend themselves to this recipe if butternut squash was not available.
