Get ready to transform your dinner table with a side dish that's about to become the star of every holiday meal and cozy family gathering! This Butternut Squash and Sweet Potato Casserole isn't just another vegetable dish - it's a culinary masterpiece that combines the rich, velvety textures of seasonal vegetables with a irresistible pecan crumble that will have everyone begging for seconds. Imagine the perfect balance of sweet, savory, and crunchy in every single bite!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1/2 cup brown sugar
- 1/2 cup pecans, chopped
- 1/4 cup butter, melted
- 1 tsp cinnamon
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- Prepare the butternut squash and sweet potatoes by peeling them carefully. Cut both vegetables into uniform 1-inch cubes to ensure even cooking. This helps create consistent texture throughout the casserole.
- Place the cubed butternut squash and sweet potato pieces in a large mixing bowl. Drizzle the melted butter over the vegetables, then sprinkle with brown sugar, cinnamon, and a pinch of salt. Toss gently to coat all pieces evenly.
- Transfer the seasoned vegetable mixture to the prepared baking dish, spreading them in an even layer. This ensures uniform cooking and consistent flavor distribution.
- In a separate small bowl, combine the chopped pecans with a tablespoon of brown sugar. Mix well to create the crumble topping.
- Sprinkle the pecan crumble evenly over the top of the vegetable mixture, covering the surface completely.
- Cover the baking dish with aluminum foil to prevent the top from burning. Place in the preheated oven and bake for 35 minutes.
- After 35 minutes, remove the foil and continue baking for an additional 15 minutes, or until the vegetables are tender and the top is golden brown and crispy.
- Remove from the oven and let the casserole rest for 10 minutes before serving. This allows the flavors to meld and makes serving easier.
- Serve warm as a delightful side dish that combines the sweetness of squash and potatoes with the crunch of pecans.
Tips
- Choose Fresh Ingredients: Select butternut squash and sweet potatoes that are firm and free from blemishes for the best flavor and texture.
- Uniform Cutting: Ensure all vegetable cubes are roughly the same size to guarantee even cooking throughout the casserole.
- Don't Skip the Foil: Covering the dish initially prevents burning and helps the vegetables cook tender and soft.
- Pecan Crumble Secret: Toast the pecans lightly before adding them to the topping for an extra depth of nutty flavor.
- Resting Time Matters: Let the casserole rest for 10 minutes after baking to allow flavors to meld and make serving easier.
- Make-Ahead Friendly: You can prepare this casserole up to a day in advance and reheat before serving, making it perfect for holiday meal planning.
- Customize Your Spices: Feel free to experiment with additional spices like nutmeg or a pinch of ground ginger to enhance the flavor profile.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 20mg
