Skip to Content
Menu

Maple Butternut Squash Bake

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Jan 23, 2015
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Maple syrup and granola are the perfect complement to sweet butternut squash in this easy side dish.

Maple Butternut Squash Bake

  • Prep Time 20 min
  • Total 1 hr 10 min
  • Servings 6
  • Ingredients 9
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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

  • Step 
    1
    Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
  • Step 
    2
    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.
  • Step 
    3
    In medium bowl, mix granola, brown sugar, pecans and melted butter. Sprinkle over squash mixture.
  • Step 
    4
    Bake uncovered 25 to 30 minutes or until thoroughly heated and topping is golden brown.

Nutrition

360 Calories
15g Total Fat
5g Protein
58g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Total Fat
15g
0%
Saturated Fat
6g
0%
Sodium
260mg
0%
Total Carbohydrate
58g
0%
Dietary Fiber
5g
0%
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 2 Other Carbohydrate; 3 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved