Katherine’s Butternut Squash Casserole
This makes just enough for two, and I have small oval casserole dishes that I inherited from my dad that work just perfectly. A small ovenproof Pyrex dish would work, or even an 8” bread pan.
Cook one medium butternut squash. Slice it lengthwise, scoop out the seeds, and bake in a greased pan cut side down at 350˚ for 45 minutes to an hour. When cooked, a fork should pierce the skin easily. When cool enough to handle, scoop out the flesh into a bowl. You should have around 2 cups of mashed squash. Mix in with a fork:
1 tbsp butter
1 tbsp honey
1 egg, beaten
Spread into greased ovenproof dish.
In a separate bowl, combine:
1 tbsp butter (at room temperature)
1 tbsp brown sugar
1 tbsp sugar
Heat oven or toaster oven to 350˚. Spread over baking sheet:
¼ to ½ cup pecans
Toast for 7 to 10 minutes, stirring once or twice. Remove from oven and pour pecans out onto cutting board. Cover with a sheet of wax paper. Crush pecans with a rolling pin until fairly well crumbled. You’re just making a topping for the casserole, so the coarseness of the pecans is really up to you. Using your fingers, combine the pecans with the butter/sugar mixture. Sprinkle the mixture over the casserole. Bake at 325˚ for about 30 minutes.