Creamy Butternut Squash BakeSHARE THIS:
- 2 eggs
- 3/4 cup Oakhurst Heavy Cream
- 1/4 cup Oakhurst Butter, softened
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 cups cooked butternut squash, mashed
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup panko bread crumbs
- 1/4 cup packed brown sugar
- 1/4 cup chopped pecans
- 1/2 cup pumpkin pie spice
- 2 tablespoons Oakhurst Butter, melted
Preheat the oven to 350-degrees. Butter a 9 x 11 casserole dish.
In a large bowl, beat the eggs and cream until fluffy. Add in the butter, sugar, vanilla extract, salt, and pepper until well mixed. Fold in the mashed butternut squash. The mixture will be thin.
Pour the mixture into the prepared dish and bake 40-45 minutes uncovered until just set. In a small bowl, prepare the topping and sprinkle over the squash mixture. Return to the oven and bake an additional 10-15 minutes until the topping is golden brown.
Make Ahead Method: Bake casserole as directed without adding topping. Cool; cover and freeze. Freeze topping mixture in a resealable plastic freezer bag. To use, partially thaw casserole and topping in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Sprinkle topping over casserole and bake until bubbly.
Author: Angela Paris, Blogger, Juggling Act Mama