A delicious warm dish to try during the cold nights, or even at Thanksgiving! It has a delicious crunchy topping that complements the smooth, rich texture of the inside. There is a hint of sweet and salty that bring out the individual flavors of the butternut squash and garlic/onion mixture, respectively. This casserole is a healthier version of your typical sweet potato casserole…as it doesn’t have as much sugar (or marshmallows!). I highly recommend it! It is delicious as leftovers, as well!
(I found this recipe in a Taste of Home magazine at the gym! Yes, food magazines are my #1 choice of reading material at the gym. What better motivation? 🙂 )
1 large butternut squash (5-6 lbs)
1 onion, diced
2 tbsp butter
2 tsp salt (I cut this down to 1 1/4 tsp salt)
1/2 tsp pepper
3 minced garlic cloves
2-3 tbsp brown sugar or honey
3 eggs, lightly scrambled
1/2 cup cranberries (fresh, frozen, or dried)
3/4 cup pecans or walnuts
4-5 sliced of bread
2 tbsp butter
1. Preheat oven to 350. Grease a 9×13 baking dish. Peel and chop the butternut squash. Put in a large pot and cover with water. Bring to a boil. Simmer for 10-15 minutes, or just until it is tender.
2. Saute the onions in the butter until they are translucent. Add the garlic and cook for another minute.
3. When the squash is done, drain and place the squash into a large bowl. Mash.
4. Add the onion and garlic mixture. Mix together.
5. Combine eggs, salt, sugar, and pepper in a separate dish.
6. Add the egg mixture to the butternut squash and mix until evenly distributed.
7. Chop the walnuts/pecans and cranberries. Then fold into the squash mixture.
8. Pour the squash mixture into a greased 9 x 12 pan.
9. For the topping, chop up the bread (I used 2 slices of Rudis Whole Grain and 2 pieces of cinnamon raisin). Place in a bowl and stir in the melted butter.
10. Distribute on top of the unbaked casserole.
Casserole with kale chips!
Cheers and happy evolving!