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.
Best Holiday Casseroles
The Dinner Table Group has a host of casserole recipes to share with you that are perfect for the holidays or any time.
- 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
- ½ cup brown sugar
- ¼ cup butter (softened)
- ¼ cup all-purpose flour
- ¾ cup chopped pecans
- 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.