Winter Squash Casserole Recipe

Name: Winter Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 cup (1-inch) cubed peeled butternut squash (about 8 pounds); 2 teaspoons olive oil; 1/4 cup fresh orange juice; 2 tablespoons brown sugar; 2 tablespoons brandy; 1 tablespoon butter; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 cup dried currants; Cooking spray; 2 tablespoons all-purpose flour; 2 tablespoons whole wheat flour; 2 tablespoons chilled butter, cut into small pieces; 3 tablespoons chopped pecans

Servings: persons

10 cup (1-inch) cubed peeled butternut squash (about 8 pounds)
2 teaspoons olive oil
1/4 cup fresh orange juice
2 tablespoons brown sugar
2 tablespoons brandy
1 tablespoon butter
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup dried currants
Cooking spray
2 tablespoons all-purpose flour
2 tablespoons whole wheat flour
2 tablespoons chilled butter, cut into small pieces
3 tablespoons chopped pecans

1
Preheat oven to 400u00b0.
2
Arrange squash pieces in a single layer on a jelly-roll pan. Drizzle with oil, stirring to coat. Bake at 400u00b0 for 1 hour and 20 minutes or until squash is tender and beginning to brown, stirring every 20 minutes.
3
Transfer squash to a bowl. Add juice, sugar, brandy, 1 tablespoon butter, cinnamon, and salt. Mash mixture with a potato masher until combined and fairly smooth. Stir in currants. Scrape squash mixture into an 8-inch square baking dish coated with cooking spray.
4
Combine flours in a small bowl; cut in 2 tablespoons chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans. Sprinkle pecan mixture evenly over squash mixture. Bake at 400u00b0 for 30 minutes or until thoroughly heated and topping begins to brown. Serve warm.

4334

kcal

Calories

479

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 10 cup (1-inch) cubed peeled butternut squash (about 8 pounds), 2 teaspoons olive oil, 1/4 cup fresh orange juice, 2 tablespoons brown sugar, and more.

Yes, Winter Squash Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Winter Squash Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions