Thursday, December 26, 2013

From My Kitchen: Sweet Potato and Butternut Squash Casserole with Pecan and Almond Crunch

Disclaimer: This recipe was developed on the fly mere days ago and I am working off scribbled notes, so individual results may wildly vary. 

I love sweet potatoes and butternut squash and will admit to loving me some church casserole. What I don't love are overly sweet, overly processed casseroles topped with crackers and baked to death. I wanted a sweet potato souffle that was a little like my grannies, but more in line with the way I want to eat. This was a great addition to our holiday feast.

Tools to Use.
Oven, preheat to 350
Casserole dish, 3 quarts with a lid, or based on the volume of the veg you use
Baking Sheet, greased with veggie oil or use parchment paper to line the pan.
Mixer, hand or stand - this is an easy mix.
Two large bowls
One small bowls

Your Shopping List.

Sweet potato
Butternut squash
Pumpkin Pie Spice - See the image to the left. You can buy the pre-mixed stuff in the spice aisle which is totally usable, but if you have the basics it's tasty to make it yourself. (Image credit and recipe)
2 eggs
Sliced almonds
Pecan pieces
All Purpose Flour
Brown sugar
Salt, sea or kosher
Olive Oil

The Base. 
3 medium sweet potato, washed
1 small butternut squash or half of a large one, cut in half and with the skin on
2 eggs, beaten
2 teaspoons pumpkin pie spice
1/4 cup brown sugar
1/2 teaspoon salt
** Poke holes in the sweet potatoes and put them on the baking sheet (or use a baking pan so they don't slide around)
** Coat the squash in olive oil and put it cut side down on the baking sheet
** Roast both the squash and the sweet potato in the oven for 20 to 40 min or until it's soft
** Remove and let them cool until you can handle them easily
** After they cool, peel off the skins of the sweet potatoes and use a paring knife to take off the butternut squash skin (or use a spoon)
** Add the eggs, spice and sugar to the veg and beat until it's fluffy
** Out the mixture in the baking dish

The Topping. 
1/2 cup brown sugar
1 cup all purpose flour
3/4 cup almonds
3/4 cup pecans
4 Tblspoons butter, room temp
dash salt

This is the part where you get your hands dirty.
** Dump it all into a bowl and work it until the nuts partially break down, you have worked in all the butter and you are left will a very lumpy crumb.

** Put the squash mix in the baking dish and sprinkle the topping in an even layer.
** Bake at 350 until the topping is browning and it's warmed completely through.

1 comment:

  1. Compared to the traditional marshmallow-smothered, sugar-saturated "traditional" version, this is much more my speed. Thanks for posting!