Seasons and Suppers · by Jennifer Maloney★ 4.8 (5)
Roasted Butternut Squash Casserole
NUTRITION · PER SERVING120M COOK
CAL 14%·PRO 9%
CARBS 27G39% OF CAL
5G FIBER7G OTHER15G TOTAL SUGAR
FAT 18G58% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash with a sweet and crunchy pecan topping, baked in a casserole. Rich comfort food that works for holiday tables or everyday meals.
sideamericancasserole⚙️ food processor🥧 baking dish🥣 mixer🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cup roasted butternut squash puree (from 2 small/medium or 1 large butternut squash (approximately))
- 1 large egg
- 2 Tablespoon heavy whipping cream (35% b.f.) (or lighter cream such as 10% half and half cream)
- 1 Tablespoon real maple syrup (or substitute 1 tsp. vanilla)
- 1 Tablespoon salted butter (melted )
- 1/2 teaspoon fine sea salt (or to taste)
- 1/4 cup light brown sugar
- 1/4 cup all purpose flour
- 1 1/2 Tablespoon salted butter (melted)
- 1/4 cup pecans (chopped (you can chop coarsely or finely, as you like))
At a glance
PER SERVING · TIME 120M
CAL 14%·PRO 9%
CARBS 27G39% OF CAL
5G FIBER7G OTHER15G TOTAL SUGAR
FAT 18G58% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 45m
- Sodium
- 592mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 633mg
- Calcium
- 107mg
- Iron
- 0.81mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 592MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.