This fall our neighbor gave us a couple of squash from his garden, we found them in our garage one day after coming home from work. They had been sitting in the garage for weeks, every time I went out there I saw them sitting there, and every time I saw them I thought what am I going to do with them.
So this past weekend I decided that it was time to get it over with and bake them. I am the only one that will eat squash in the house and I knew that it would take a while for me to finish these 2 large squash. So I knew that I would have to find something that was awful tasty in order to get the guys in the house to help me eat this.
Savory squash recipes would not entice my guys, so I went with a touch of sweetness. My guys actually did enjoy this casserole. I never thought I would see the day that I would see my guys eating squash and actually enjoying it.
I have decided that this recipe will be one of the dishes that I will be bringing for the Thanksgiving meal at my mom’s house.
Squash Casserole with Crunchy Walnut Topping (Source: adapted from allreipes.com)
4 cups of roasted squash (I used buttercup squash, but you can use your favorite)
1/2 cup white sugar
1/4 cup cream
1 teaspoon vanilla extract
1/2 teaspoon salt
5 tablespoon butter
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup chopped walnuts
1. Preheat oven to 350 degree F. Lightly grease 11×7 inch baking dish.
2. In a large mixing bowl add the squash, eggs, white sugar, cream, vanilla, salt, and 2 1/2 tablespoons of butter; with an electric mixer mix until well blended. Spoon the mixture into the prepared baking dish.
3. Mix the remaining 2 1/2 tablespoons of butter along with the brown sugar and flour until crumbly. Stir in the walnuts and mix until well blended.
4. Sprinkle sugar mixture over the squash. Bake in preheated oven until topping is lightly browned, about 40 minutes.