Maple-Butternut Squash Casserole
Yield: serves about 10 people
I made this up as an alternative to candied yams for Thanksgiving. My husband took it to a potluck at work and everyone raved about it!
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- 1 large or 2 small butternut squash, cubed
- 1 cup dried fruit (cranberries/blueberries, apricots, etc)
- 1/2 cup melted butter
- 1 cup maple syrup
- 1/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger (dried or fresh)
- 1/4 teaspoon ground cloves
- sliced raw almonds
Instructions:Preheat oven to 350°F.
Blend together melted butter, maple syrup, and all seasonings, except the almonds. Mix the cubed squash and dried fruit and place in a 13x9" pan or casserole dish. Pour syrup mixture over the squash and stir to coat all pieces.
Place dish in center of oven and bake for about 45 minutes or until squash is tender.
Sprinkle the almonds on top of casserole and then put under the broiler for about 5 minutes or until almonds start to brown.