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BUTTERNUT SQUASH WITH APPLES AND PECANS – HOLIDAY CASSEROLE

December 14, 2018

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Butternut SquashThis large casserole makes the perfect holiday side dish or potluck option. Try this healthy recipe and visit Healthy Hands Cooking to learn about our instructor opportunity and healthy cooking classes.

 

 

 

 

 

 

BUTTERNUT SQUASH WITH APPLES AND PECANS – HOLIDAY CASSEROLE

This large casserole makes the perfect holiday side dish or potluck option.

Makes: 20-30 servings

Time: 2 hours

Ingredients

  • 12Cups Butternut Squash, cubed
  • 5Cups Apples, Gala, cubed (skin left on)
  • 1Cup water
  • 1/2Cup Melted butter (1 stick melted)
  • 1/3Cup Organic Maple Syrup (plus 3 tablespoons optional)
  • 1Teaspoon Cinnamon
  • 1/2Teaspoon Nutmeg
  • 1/4Teaspoon Salt
  • 2Cups Pecans, raw, plain

Directions

Preheat oven to 400 degrees.

In a large, tinfoil, 9 x 13 casserole dish, combine the squash, apples, and water.

Bake for 1 1/2 hours gently stirring mixture occasionally and until tender.

While roasting, toast pecans in a shallow non-stick pan over low heat until lightly browned.  (You can add a touch of cooking spray if desired). Set aside.

Remove squash mixture from oven and carefully drain water.

Meanwhile, melt butter in a microwave glass measuring cup or bowl.  Stir in maple syrup, cinnamon, nutmeg, and salt.

In a large bowl, lightly toss squash mixture with maple syrup liquid.

Place squash back in the casserole dish and cover with toasted pecans.

Drizzle a few tablespoons of maple syrup on top (optional).

Bake 10 more minutes until heated through.

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Author

Jan Pinnington

Jan Pinnington is the founder of Healthy Hands Cooking.