Roasted Squash Casserole With Maple Nut Praline
This delightful recipe features tender acorn squash blended with warm butter, sweet maple syrup, and zesty orange, creating a luscious base. Topped with a crunchy mixture of nuts, brown sugar, and more maple syrup, this casserole delivers a harmonious blend of flavors that will be a hit on any dinner table.
— Constant Cookbook
Ingredients
- 3 large acorn squash (or 4 small)
- 1 stick of butter (8 tablespoons), divided*
- 1/2 cup maple syrup, divided
- 1 1/8 teaspoon salt, divided
- juice and zest of one orange
- 3 eggs
- 1 1/2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1 1/2 cups chopped nuts (I used a mixture of pecans, almonds, and walnuts)
- 1/2 cup light brown sugar
Instructions
- Preheat oven to 400 degrees F. Slice squash in half lengthwise and remove seeds and stringy insides. Place squash cut side facing up on a rimmed baking sheet. Inside each squash half, place 1/2 tablespoon of butter and 1 tablespoon of maple syrup. Sprinkle all of the squash with sea salt (about 1/2 teaspoon total). Roast for 40 minutes or until tender.
- Let cool, then spoon out the squash (including the butter and maple syrup) into a bowl. Place squash in blender with orange juice and zest, eggs, 2 tablespoons melted butter, baking powder, and 2 tablespoons of maple syrup. Then stir in 1 teaspoon vanilla, and the other half teaspoon of salt.
- Transfer the squash mixture to a greased 3-quart casserole dish. (At this point, the casserole can be covered and refrigerated overnight.)
- In a large saucepan over medium heat, combine pecans, brown sugar, the remaining 2 tablespoons of maple syrup, 1/8 teaspoon salt, the remaining butter (3 tablespoons) and 1 teaspoon vanilla and bring to a boil. Cook for 2 minutes more, then pour over squash mixture. Bake until bubbly, about 45 minutes.
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