I like to keep with the family traditions when it comes to cooking for the holidays. I’ve been making this casserole for many years- I used to make it with sweet potatoes, but we tend to have a lot of butternut squash on the farm and I like to use what we have, so now I make it with butternut squash and any type of winter squash would be delicious I’m sure. We don’t miss the sweet potatoes because I also always make a sweet potato cheesecake with marshmallow sour cream topping and candied pecans - so we’re covered!
makes one 3 quart casserole ~ 12-15 servings
1 cup all- purpose flour
2/3 cup firmly packed light brown sugar
6 tablespoons ( 3/4 stick) unsalted butter, softened and cut into small pieces
1 cup coarsely chopped almonds
6 pounds butternut squash ( 1- inch pieces - weigh after peeling and slicing )
1/4 cup olive oil
freshly ground black pepper
3/4 cup (1 1/2 sticks ) unsalted butter, softened and cut into small pieces
One 8 -ounce package cream cheese, softened and cut into small pieces
1/2 cup freshly squeezed orange juice
1 teaspoon cinnamon
Preheat the oven to 400 degrees.
to make the streusel topping:
In a medium- size bowl, combine the flour and the brown sugar. Using a pastry blender, cut in the butter until it resembles coarse crumbs. Add the almonds, and using your hands, toss until all of the ingredients are well combined. Set aside.
to make the casserole:
Place the butternut squash on a baking sheet lined with aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Roast for 30-40 minutes until very tender. Reduce the oven temperature to 350 degrees. Remove from the oven and transfer to a large bowl and mash until smooth. Stir in the remaining casserole ingredients until well blended.
Transfer the mixture to an ungreased 3 quart casserole dish and sprinkle evenly with the streusel topping. Bake for 25- 35 minutes, or until the top is golden brown.