Butternut Squash & Sweet Potato Casserole
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This Butternut Squash & Sweet Potato Casserole features mashed sweet potatoes and buttery spiced squash with a sweet streusel crumble on top. While this dish takes some time in the oven, the actual hands-on prep time is very minimal.
Total Time
1 Hour 50 Minutes
Serving Size
8 Servings
1
small butternut squash
1/4
cup butter, softened
1
egg, lightly beaten
1/2
teaspoon cinnamon
1/4
teaspoon ground nutmeg
1/2
cup firmly packed light brown sugar
1
(23-ounce) container HORMEL® mashed sweet potatoes
STREUSEL TOPPING
1/2
cup cold butter, cut into small cubes
3/4
cup firmly packed brown sugar
1/2
cup all-purpose flour
1
cup coarsely chopped pecans
1
Heat oven to 350°F.
2
Cut butternut squash in half and scoop out seeds.
3
Place on baking sheet, cut sides down and bake 1 hour or until tender.
4
Let stand 10 minutes; scoop out flesh. Mash with potato masher until smooth.
5
Stir in butter, egg, cinnamon, nutmeg, brown sugar and sweet potatoes.
6
Transfer mixture to lightly greased 11-x 7-inch baking dish.
7
In medium bowl, combine butter, brown sugar, flour and pecans.
8
Using pastry cutter, cut butter into mixture until coarse crumbs appear.
9
Sprinkle mixture evenly over sweet potato mixture.
10
Bake 40 minutes.
Calories
460
Protein
5g
Carbohydrates
66g
Saturated Fat
8g
Fat
21g
Cholesterol
45mg
Sodium
240mg
Sugars
40g
Product information not available.
