Maple Butternut Squash Bake - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Smooth butternut squash and crunchy maple-pecan granola streusel come together in a this cozy casserole - a delicious vegetable side dish.
Ingredients
- 1 medium butternut squash, peeled, seeded and cut into 1-inch pieces (5 to 6 cups)
- 1/4 cup real maple syrup
- 2 tablespoons butter, softened
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1 1/2 to 2 cups Cascadian Farm™ organic maple brown sugar granola (from 17-oz box), crushed
- 1/3 cup packed brown sugar
- 1/3 cup chopped pecans
- 2 tablespoons butter, melted
Instructions
- Heat oven to 350 °F. Spray 2-quart casserole with cooking spray.
- In 4-quart saucepan or Dutch oven, place squash and enough water to cover. Heat to boiling; reduce heat to medium-low. Cook uncovered 15 to 20 minutes or until tender; drain. Stir in syrup, softened butter, milk and salt. Mash with potato masher or electric mixer until smooth. Spoon mixture into casserole.
- In medium bowl, mix granola, brown sugar, pecans and melted butter. Sprinkle over squash mixture.
- Bake uncovered 25 to 30 minutes or until thoroughly heated and topping is golden brown.
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