Butternut Squash Recipes » Recipe List » Butternut Squash Crisp

Butternut Squash Crisp

Beaten eggs combined with squash, white sugar, baking powder, vanilla, sea salt and unsalted butter. Mixture transferred into prepared baking dish. Casserole is baked in hot oven until squash is soft. Topping prepared from salted butter, cornflakes, brown sugar and chopped pecans. Squash sprinkled with topping and casserole is finished baking.

Ingredients -

3 Large Eggs
3 cups Cooked Butternut Squash, mashed
1-1/2 cups Sugar
2 teaspoons Baking Powder
1 teaspoon Vanilla
1/2 teaspoon Sea Salt
1/2 cup Softened Unsalted Butter

Topping:
1/2 cup Salted Butter, melted
3 cup Cornflakes, crushed
1/2 cup Brown Sugar, packed
1/2 cup Pecans, chopped

Preparation:

1. Preheat the oven to 400 degrees.

2. Thoroughly beat the eggs until combined.

3. In a medium mixing bowl, put the eggs, squash, sugar, baking powder, vanilla, salt and butter.

4. Mix well.

5. Butter a medium baking dish and pour in the squash mixture.

6. Bake until set which takes about 25 minutes.

7. Remove from the oven and cover with the topping. (recipe follows)

Topping:

1. In a medium bowl, mix together the butter, cornflakes, brown sugar and pecans. Mix well.

2. Cover the butternut squash with the topping and return to oven.

3. Continue baking for another 10 to 15 minutes.

Butternut Squash Recipe Tips
Steaming

	Cut butternut squash in half lengthwise and remove seeds. Place halves, cut side down in steamer basket. Steam 22-25 minutes.

Butternut Squash Recipe Tips
Remove Seeds

	Cut butternut squash in half lengthwise and remove seeds and fibers. Peel both halves with vegetable peeler. Discard seeds and peels.