Ok before anyone reads any further into this post please realize that this butternut squash recipe is anything but healthy! Yes it is a vegetable, but with the amount of brown sugar and butter in this recipe…be wary! On the other hand, this is a recipe that even the pickiest vegetable eater will love. My aunt makes this recipe every Thanksgiving and it is everyone’s favorite dish! We love trying new recipes for side dishes, appetizers, and desserts for most holiday functions but this side dish will always remains on the menu. It is a good alternative for sweet potatoes and has a fun twist – a cornflake, brown sugar crumb topping. Being allergic to nuts, we aren’t able to put candied pecans or other nuts on top of any sweet potato or butternut squash casseroles, so instead my aunt came up with the clever idea of a candied cornflake topping. This is a very easy recipe and even beginner cooks can make a big impression. I promise you it will be a crowd pleaser!
Ingredients:
Butternut Squash:
– 2 c. butternut squash, peeled and cubed
– 1/2 c. brown sugar
– 4 T. butter
Cornflake Topping:
– 1 1/2 c. crushed cornflakes
– 1/2 c. brown sugar
– 1/2 c. butter, softened
Directions:
1. Place butternut squash in pot filled with water and bring to a boil. Boil butternut squash until soft and can easily break with a fork. Once the butternut squash is cooked through and softened, drain the butternut squash.
2. Place the butternut squash back in the pot and mash until all chunks are removed (similar to mashed potatoes). Add in butter and brown sugar. Blend well. Place butternut squash into a 9×9 casserole dish.
3. In a separate bowl, mix crushed cornflakes and brown sugar together. Cut the softened butter unto this cornflake mixture to make a sort of cornflake crumble. Sprinkle this crumble on top of the butternut squash.
4. Bake at 350 for 45 minutes. Enjoy!
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