Friday, November 6, 2009

Praline Butternut Squash and Sweet Potato Casserole

A wonderful side dish combining butternut squash with sweet potato and a praline topping.

Praline Butternut Squash and Sweet Potato Casserole

Try adding this combination of sweet potatoes with butternut squash to your holiday menu. We have a pretty short window of availability for any kind of winter squash in the south, and butternut barely gets a passing glance in the grocery stores here. Given that, it isn't a squash that I have experimented with much. One thing I did find, however, was that I was not too wild about it at all in any kind of soup form, which seems one of the most common ways it is presented. It didn't take me long to figure out that I preferred butternut be treated more on the sweet side than the savory, but I'm not too into sweet soups either.  I have to say though, I was super pleased with the way that this dish turned out.


The squash and the sweet potatoes marry together so well in this dish, and the praline topping is just a perfect accent. My husband is not a veggie eater, though he will eat sweet potatoes. I managed to pull off this recipe without my husband knowing there was a bit of squash in it all! He simply thought it was sweet potato casserole.

I photographed this on a Christmas plate thinking that it would be perfect for that special menu, but, of course, this is a great side dish for Thanksgiving too of course.

If you'd rather stick with the traditional sweet potato casserole with a marshmallow or praline topping, then click right here and we'll take you right to that recipe!  Click here for more traditional southern Thanksgiving dishes, or here for some Christmas recipes.



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Recipe: Praline Butternut Squash and Sweet Potato Casserole

©From the Kitchen of Deep South Dish
Inactive time: 1 hour |Cook time: 1 hour | Yield: About 6 to 8 servings

Ingredients
  • 1 butternut squash
  • 3 large sweet potatoes
  • 1/2 cup granulated sugar
  • 1/8 teaspoon of allspice
  • 1/8 teaspoon of cinnamon
  • 2 teaspoons of pure vanilla extract
  • 3 large eggs, beaten
  • Approximately 1/2 cup of heavy cream
For the Praline Topping:
  • 5 tablespoons of unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 5 tablespoons of all purpose flour
  • 1/2 cup finely chopped pecans
  • Whole pecan halves for garnish, optional
Instructions

Preheat oven to 400 degrees F to roast the squash and sweet potatoes.

Slice the butternut squash in half, scoop out the seeds and fibers and rinse. Place the squash on a jellyroll pan and drizzle with olive oil, turn over and cook cut side down. Rinse and scrub sweet potatoes, prick with a knife and place on baking sheet. Bake at 400 degrees F for about one hour, or until tender. Sometimes the sweet potatoes will take longer to cook; insert a knife to test and leave in the oven longer if needed. Remove and let cool.

When you are ready to make the casserole, preheat the oven to 350 degrees F.

Butter or spray a 1-1/2 to 2 quart casserole dish with non-stick cooking spray. Scoop the flesh out of the squash and the sweet potatoes into a mixing bowl with a flat paddle attachment. Mix on medium speed until smooth; add in the sugar, allspice, cinnamon, vanilla extract and eggs. Blend well and add just enough cream to moisten as needed. Mixture should be fairly thick. Spread evenly in casserole dish.

For the topping, melt the butter. Mix the brown sugar, flour and pecans in a small bowl. Pour the butter into the brown sugar mixture and stir with a fork until well mixed. Sprinkle the pecan mixture all over the top of the casserole. Bake at 350 degrees F for about 45 minutes to 1 hour. Allow to sit for 5 minutes before serving.

Cook's Notes: Double for the holidays. To make sweet potato casserole, omit the butternut squash and substitute with 2 additional sweet potatoes, prepared as above. If you miss your marshmallows, sprinkle the top with a few miniature marshmallows and return the casserole to the oven just until melted and lightly browned.

Source: http://deepsouthdish.com

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Posted by on November 6, 2009

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11 comments:

  1. I've done the Sweet Potato Casserole with Praline topping for years, but never thought to add butternut squash. I am going to try this one next.

    ReplyDelete
  2. Oh yeah, this is going on my Christmas dinner list! I already have some butternut in the freezer pureed and ready to go. It was meant to be :)

    ReplyDelete
  3. A shopping we will go, a shopping we will go, hi ho a merry o a shopping we will go.... I MUST make this.

    It would be a sin if I didn't. It looks sooooo yummy. Love love love sweet potatoe ANYTHING.

    Thanks for sharing!

    ReplyDelete
  4. Hey Mary, this sounds really great. Think I could cut this in half? The male carnivores refuse to eat both of these veges and it's way too much for me to handle!

    ReplyDelete
  5. Ladies, it's yummy - I think you'll like it!

    Kathy, I don't see any reason why you couldn't. Just use half the butternut and puree and freeze the other half, cut everything else down and do it in a 9 x 9.

    ReplyDelete
  6. Oh yum, this sounds so special with the praline topping on it!

    ReplyDelete
  7. Mary,
    Can this be made the day before? I was thinking of cooling the potatoes & squash, mixing them together and then putting them in the refrigerator.

    Thanksgiving Day I would take it out and add the topping then cook it.

    Have you ever done it like that? Would you click on my name and respond on my blog as I probably won't know that you responded here or you could email me: godsprincess1980@gmail.com

    Thanks!
    Julie

    ReplyDelete
  8. We make a butternut squash pie every Thanksgiving and always have squash left over. Since we already make a similar praline sweet potato dish, I will for sure be trying this recipe this Thanksgiving!! Thanks for the great idea!! :)

    ReplyDelete
    Replies
    1. You're welcome Delancey - I hope that you enjoy the combination!

      Delete
  9. Made it for my in laws party last weekend, my husband's sweet uncle suggested more sugar. Making it for my family today (its in the oven now) added a little brown sugar to the potatoes and squash mix, we'll see how it turns out!

    ReplyDelete
    Replies
    1. Thanks so much for the input & I hope that sweetened it up! The sweetness is a personal preference. You can always taste for the sweet level before adding the eggs and adjust there, but keep in mind the topping will add some additional sweetness too.

      Delete

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