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Category: Squash
Prep Time: Cook Time: Total Time:
1 butternut squash
3 large sweet potatoes
1/2 cup sugar
Pinch of allspice
Pinch of cinnamon
2 tablespoons vanilla extract
3 eggs, beaten
Approximately 1/2 cup of heavy cream
Praline Topping (see below)
Preheat oven to 400 to roast the squash and sweet potatoes.
Slice the butternut squash in half, scoop out the seeds and fibers and rinse. Place the squash on a jellyroll pan and drizzle with olive oil, turn over and cook cut side down. Rinse and scrub sweet potatoes, prick with a knife and place on baking sheet. Bake at 400 degrees for about one hour, or until tender. Sometimes the sweet potatoes will take longer to cook; insert a knife to test and leave in the oven longer if needed. Remove and let cool.
When you are ready to make the casserole, preheat the oven to 350 degrees.
Spray a 2 quart casserole dish with non-stick cooking spray. Scoop the flesh out of the squash and the sweet potatoes into a mixing bowl with a flat paddle attachment. Mix on medium speed until smooth; add in the sugar, allspice, cinnamon, vanilla extract and eggs. Blend well and add just enough cream to moisten as needed. Mixture should be fairly thick. Spread evenly in casserole dish. Combine the butter, brown sugar, flour and pecans and sprinkle over the squash/sweet potato mixture. Bake at 350 for about 45 minutes to 1 hour. Allow to sit for 5 minutes before serving.
Serves about 6 - double for a larger crowd.
Praline Topping:
(This is enough praline topping for the doubled casserole. Reduce by half for the 6 serving size.)
1/3 cup unsalted butter, melted
1 cup packed light brown sugar
1/3 cup flour
1 cup finely chopped pecans
Whole pecan halves for garnish, optional
Melt the butter. Meanwhile mix the brown sugar, flour and pecans in a small bowl. Pour the butter into the brown sugar mixture and stir with a fork until well mixed. Eliminate the marshmallows and sprinkle the pecan mixture all over the top of the casserole. Bake at 375 degrees for 45 minutes to 1 hour. Garnish with whole pecan halves after removing from the oven, if desired.
If you miss your marshmallows, sprinkle the top with a few miniature marshmallows and return the casserole to the oven just until melted and lightly browned.
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PRALINE BUTTERNUT SQUASH AND SWEET POTATO CASSEROLE
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Category: Squash
Prep Time: Cook Time: Total Time:
1 butternut squash
3 large sweet potatoes
1/2 cup sugar
Pinch of allspice
Pinch of cinnamon
2 tablespoons vanilla extract
3 eggs, beaten
Approximately 1/2 cup of heavy cream
Praline Topping (see below)
Preheat oven to 400 to roast the squash and sweet potatoes.
Slice the butternut squash in half, scoop out the seeds and fibers and rinse. Place the squash on a jellyroll pan and drizzle with olive oil, turn over and cook cut side down. Rinse and scrub sweet potatoes, prick with a knife and place on baking sheet. Bake at 400 degrees for about one hour, or until tender. Sometimes the sweet potatoes will take longer to cook; insert a knife to test and leave in the oven longer if needed. Remove and let cool.
When you are ready to make the casserole, preheat the oven to 350 degrees.
Spray a 2 quart casserole dish with non-stick cooking spray. Scoop the flesh out of the squash and the sweet potatoes into a mixing bowl with a flat paddle attachment. Mix on medium speed until smooth; add in the sugar, allspice, cinnamon, vanilla extract and eggs. Blend well and add just enough cream to moisten as needed. Mixture should be fairly thick. Spread evenly in casserole dish. Combine the butter, brown sugar, flour and pecans and sprinkle over the squash/sweet potato mixture. Bake at 350 for about 45 minutes to 1 hour. Allow to sit for 5 minutes before serving.
Serves about 6 - double for a larger crowd.
Praline Topping:
(This is enough praline topping for the doubled casserole. Reduce by half for the 6 serving size.)
1/3 cup unsalted butter, melted
1 cup packed light brown sugar
1/3 cup flour
1 cup finely chopped pecans
Whole pecan halves for garnish, optional
Melt the butter. Meanwhile mix the brown sugar, flour and pecans in a small bowl. Pour the butter into the brown sugar mixture and stir with a fork until well mixed. Eliminate the marshmallows and sprinkle the pecan mixture all over the top of the casserole. Bake at 375 degrees for 45 minutes to 1 hour. Garnish with whole pecan halves after removing from the oven, if desired.
If you miss your marshmallows, sprinkle the top with a few miniature marshmallows and return the casserole to the oven just until melted and lightly browned.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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