Butternut Squash Casserole

A healthy twist on a traditional holiday side dish

A healthy twist on your traditional holiday side dish, this sweet and savory side dish is sure to be a family favorite year after year! With 150 percent of your daily vitamin A needs and 30 percent of your daily fiber, you can take pride in nourishing your guests as you celebrate this holiday season.

Sweet Butternut Squash Casserole with Candied Pecan Topping 

Serves 10

1 large butternut squash, peeled, deseeded and cut into small cubes

3 tablespoons butter, melted (can substitute with coconut oil)

3 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon allspice

¼ teaspoon ground ginger

½ teaspoon salt

Candied pecan topping 

1 cup pecan pieces

2 tablespoons butter (can substitute with coconut oil)

2 tablespoons brown sugar (can substitute with 1 teaspoon ground cinnamon to avoid added sugar)

Heat oven to 400 F. Combine squash, spices and 3 tablespoons melted butter in a large mixing bowl. Toss to coat.

Lay squash flat on a baking sheet and bake for 30 minutes. Remove squash if you start to see any burnt edges. Squash should be tender when done. 

While the squash bakes, prepare the topping by heating 2 tablespoons of butter in a small pan over medium heat. Add the pecans and toss to coat. Add sugar, and stir to coat the pecans. Remove from heat onto wax paper to cool. 

Remove squash from oven and transfer to a 9X13-inch baking pan (if you are making ahead of time) or serving dish. Top with candied pecans. 


To reheat, place in a hot oven for 5 to 10 minutes with a loose piece of foil over the top.

Nutrition (per serving, including butter and brown sugar)

206 calories, 14.7 g fat, 4.4 g saturated Fat, 15 mg cholesterol, 163 mg sodium, 20.3 g carbohydrates, 7.3 g fiber, 2.4 g protein 

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