Butternut squash is one of the highlights of fall in our home! This side dish is a little reminiscent of sweet potato casserole, but even better. Even if you don’t like butternut squash, you might be surprised and love this!
- 1 c. finely chopped pecans
- ½ c. brown sugar substitute (I make mine by mixing 1 tsp. molasses with 1 c. Gentle Sweet)
- ½ c. oatmeal (or Briana's baking blend)
- 1 tsp. cinnamon
- 2 Tbsp. soft butter
- 8 c. cooked butternut squash, mashed
- 1¼ c. half and half
- ½ c. butter, melted
- 4 eggs
- 1 Tbsp. vanilla
- 2 tsp, Gentle Sweet
- Mix topping ingredient together in a small bowl with a fork. Set aside. In a larger bowl, combine squash ingredients and mix well. Pour into a greased 13 x 9 inch pan and sprinkle on topping. Bake at 350 for 45 - 50 minutes.
I have made this both with oatmeal in the topping and with Briana’s Baking Blend . Both work well. The oatmeal gives it a more coarse texture, while the baking blend makes finer crumbs. We use to serve a traditional version of this recipe with our Thanksgiving dinner every year. When we started Trim Healthy Mama, it was something I was determined to alter to fit our healthier eating habits.
Every fall I buy lots of winter squash ahead. The kids help me to cut it up, bake and mash it. Then we freeze it in 8 cup bags so that we can enjoy this casserole throughout the winter. And every year we run out. Lol! I hope you enjoy it as much as we have!