Looking for a special side dish to go with a holiday meal? This baked butternut squash with cranberries and pecans is full of delicious flavors that complement each other perfectly! The vibrant colors will liven up any meal with deep orange and crimson.
This sweet, creamy side dish goes well with roasted chicken or turkey. Cooking the squash ahead of time lets you whip up this dish in just 20 minutes! Now that’s a side dish even I can manage!
Jump to RecipeAs winter settles in, I have been craving squashes and warm winter comfort foods. Soup is my go-to for nutritious, comforting winter fare. However, there are only so many soups I’m allowed to make in a week, so I had to get creative and find other uses for my beloved squashes.
This recipe was adapted from one my mother has made for years. Her butternut squash bake has been a part of Thanksgiving and Christmas dinners for as long as I can remember.
The original recipe is wonderful as it is, but I was hoping for something a little different. The results were even better than I expected! This pretty side dish has already become a part of our family traditions!
Method
Cook your squash
I like to cook squashes ahead of time, in the oven, while I’m baking something else. That way, I’m not heating the oven just for squash, and the cooked squash has plenty of time to cool before I need it. No more burnt fingers while trying to peel the skins off of steaming squash!
You can store cooked squash in the refrigerator for a few days before using it.
To prepare your squash for cooking, cut in half lengthwise with a large, sharp knife. If your squash is very large, you may wish to cut it widthwise first, so the pieces will be smaller and fit in a pan better.
Scoop out the pulp and seeds with a spoon and discard. Place the squash pieces cut side down in a baking pan with sides. Butternut squashes do not have as much water in them as pumpkins, but I’m still wary of spilling any hot juices.
Place the pan on a low rack in a hot oven, and cook until the squash is very tender. This will take between one and three hours, depending on the size of the squash and the oven temperature.
Oven temperatures between 300-375 degrees F will work for cooking squash. Be careful with higher temperatures, as the squash can burn before it cooks through. If I am using my oven specifically for cooking squash, I heat it to 350 degrees F so it won’t take all day!
When the squash is cooked, cool it in the pan. When cool enough to handle, peel off the skin. You may mash or puree the cooked squash to obtain an even texture.
Prepare the squash bake
Preheat your oven to 350 degrees F. Butter a 13×9″ baking dish or 1.5 quart casserole dish.
Put the cooked butternut squash in a large mixing bowl. If you have not mashed it yet, do so now.
Note: if the squash has been refrigerated, I recommend warming it in the microwave or on the stove before you add the other ingredients. This step isn’t absolutely necessary, but it will help everything mix together evenly.
Add the butter and mix well. If the squash is warm enough, the butter will melt right in. If your squash is cold, you will want to use softened butter so it will mix in better.
Add the sugar, eggs, light cream, and vanilla. Mix well, scraping the sides of the bowl.
Pour the squash mixture into the prepared pan. Bake for 30 minutes.
Prepare the topping
In a small bowl, mix together the butter, brown sugar, oats, cinnamon, allspice, and chopped pecans. Stir in the dried cranberries.
Remove the squash bake from the oven after 30 minutes of baking. Sprinkle topping mixture evenly over the surface.
Letting the squash mixture bake partially allows the top to firm up enough that the topping won’t sink into the filling. You want it to sit nicely on top!
Return the pan to the oven and continue to bake for another 25-30 minutes, until the filling is set and the topping is lightly browned.
Remove from the oven and cool slightly before serving.
This recipe goes well with Cranberry Scones!
Happy baking!
~Kimberly
Baked Butternut Squash with Cranberries
Ingredients
- 3 cups butternut squash cooked, mashed
- 1/3 cup butter softened
- 3/4 cup sugar
- 3 eggs lightly beaten
- 1 cup light cream or half & half
- 1 tsp vanilla extract
Topping Ingredients
- 2 tbsp butter melted
- 1/4 cup brown sugar
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 1/2 cup rolled oats
- 1/4 cup pecans chopped
- 1/3 cup dried cranberries
Instructions
- Preheat your oven to 350 degrees F. Butter a 13×9" baking pan or 1.5-quart casserole dish.
- Place the mashed, cooked butternut squash in a large mixing bowl. Add the butter and mix well.
- Stir in the sugar, eggs, light cream, and vanilla extract.
- Pour the squash mixture into the prepared pan. Bake for 30 minutes.
Prepare the Topping
- In a small mixing bowl, combine the melted butter, brown sugar, cinnamon, allspice, oats, and chopped pecans. Mix well.
- Stir in the dried cranberries.
- Remove the squash bake from the oven after 30 minutes. Sprinkle the topping mixture evenly over squash.
- Return the pan to the oven and continue to bake for 25-30 minutes, until squash is set and topping is lightly browned. Cool slightly before serving.
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