Butternut Squash Casserole
Warm, comforting, and full of fall flavor, this butternut squash casserole brings together tender squash and rich, creamy goodness for a cozy seasonal side dish. Made with Nature’s Yoke eggs, it’s a delicious addition to any holiday table.
Ingredients
Casserole:
- 4 cups butternut squash - cooked*
- 1/4 cup heavy whipping cream
- 1 cup dark brown sugar - packed
- 2/3 cup Natures Yoke Sea Salted Butter - melted
- 1/4 cup all-purpose flour
- 2 large Natures Yoke Omega-3 Free Range eggs - room temperature
- 1 Tablespoon fresh ginger - grated
- 1/2 Tablespoon vanilla extract
- 1/2 Tablespoon cinnamon
Garnish:
- 1 large jar of marshmallow fluff
Quick Candied Almonds:
- 1/4 cup almond slivers
- 1 Tablespoon brown sugar
- 1/2 Tablespoon Natures Yoke Sea Salted Butter
- 1 teaspoon all-purpose flour
Instructions
- Pre-heat oven to 350° F.
- Butter a 10 inch, deep dish, pie plate. Note: the pie plate should have a minimum of 2 inch high sides. A 9x9 baking pan can also be used.
- In a small sauté pan, add all the candied almond ingredients. Sauté together, mixing often, until the coating sticks to the almonds. Remove from pan and set on a plate to cool completely. Any coating that separates from the almond can still be used and will be delicious sprinkled on top.
- In a large mixing bowl add all the casserole ingredients and stir until completely combined. You can also use a potato masher if you find the butternut squash isn’t mashing easily.
- Pour mixture into prepared pie plate.
- Bake 45-55 minutes or until sides are set and center is firm.
- Let cool 30 minutes.
- Scoop on the marshmallow fluff, it will be piled for a moment but will begin to spread out on its own.
- Using a kitchen torch, toast the top of the marshmallow fluff. You can also use your broiler for this. Heat at 500° F and place the casserole on a cookie sheet. Place under broiler and watch carefully. Once toasted to your liking, remove from the oven, it will not take long.
- Sprinkle with the candied almonds.
Notes
Note* - To cook the butternut squash, pre-heat oven to 375° F. Cut each squash in half long ways, remove the seeds. Lay out each half on a cookie sheet lined with parchment or foil. Bake for 60 minutes or until flesh is soft when punctured with a knife. For this recipe we needed 2 medium sized squashes. Once cooled slightly, scoop out the flesh and use in recipe.