Maple Pecan Winter Squash Casserole for the Holidays

Easy Maple Pecan Winter Squash Casserole topped with brown sugar and pecans makes a lovely side dish for the holidays.

The addition of a little maple sweetness plus warm spices and crunchy pecans compliment the vibrant winter squash beautifully for a healthy side dish that goes well with any main.

It can easily be prepared partially or mostly ahead of time for a holiday meal. Just reheat while the turkey, goose or ham is resting and dinner is done.

Ingredients for Maple Pecan Winter Squash Casserole

winter squash - use any squash you prefer: pumpkin, acorn, butternut, delicata, etc.

eggs - or egg substitute

maple syrup - real maple syrup is best

butter - or butter flavor coconut oil

brown sugar - a little goes a long way in this dish and really adds to the topping

flour - this is the binder of the topping

nutmeg - I love fresh nutmeg, but if you prefer you can go with cinnamon or cloves or mace or a little of them all.

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Recipe

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Ingredients

 

• 3-4 pounds winter squash (pumpkin, butternut squash, acorn squash, etc.)
• 3 eggs (lightly beaten)
• ½ cup maple syrup
• ½ cup butter (melted)
• salt and pepper
• nutmeg

Topping:

• ½ cup brown sugar
• ¼ cup butter (softened)
• ¼ cup all-purpose flour
• ¾ cup chopped pecans

Instructions

 

• Peel and chop the squash into 1 inch pieces, place in a stock pot and cover with water. Bring to a boil and cook until fork tender. Drain and mash the squash.
• Preheat oven to 375°F.
• Add eggs, maple syrup, butter and butter to the mashed squash and mix until combined. Season to taste with nutmeg, salt and pepper. Spoon into a 3 quart casserole or 13 x 9 inch pan.
• In a small bowl, combine topping ingredients and crumble over the top.
• Bake at 375°F until heated throughout, about 40-45 minutes.

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