So this was the second dish I made for thanksgiving dinner. I love squash, it’s one of my favourite vegetables, and I think it’s so comforting as a fall dish. The brown sugar and pecans make it even more festive. One of my friends actually made almost the exact same dish, but with sweet potato, so I think it’s safe to say that if you want, you can substitute for sweet potatoes instead. Regrettably, I have very few photos of this dish before it was devoured. With all the rushing around in the kitchen, and the chaos of a dozen dinner guests, the poor squash was forgotten. But trust me, it tastes better than it looks, as long as you’re the type of person who likes the taste of fall 🙂
- 2 butternut squash
- 4 tablespoons maple syrup
- 4 tablespoons butter
- 2/3 cup chopped pecans
- 2 tablespoons brown sugar
Poke the butternut squash with a fork, and microwave for a few minutes. This will soften the squash so that it’s easier to cut. I like this trick because elsewise, it’s a bit scary to be applying large amounts of force to a vegetable that’s rolling around your cutting board with a large, sharp knife. And let’s be honest, with my history involving knives, the microwaving was essential. When the squash is a little soft, cut off the peel, scoop out the seeds, and cut into small cubes. Steam the pieces of squash until soft. I did this by laying them out in a dish with a small amount of watering, covering it, and microwaving. Add the maple syrup and butter to the squash pieces, and mash. Season with salt, and spread out in a dish. Mix the pecans and brown sugar, and sprinkle evenly over the squash. Bake for about 30min at 350C!
I prepared this dish in advance, and refrigerated it. When the thanksgiving turkey was done, I quickly popped it in the oven. By the time we had let the turkey rest (about 15min) and then carved it (another 15min), the maple butternut squash casserole was done! It could probably do with even less cooking time, since the squash is already cooked from the steaming.