Twice-baked butternut squash with brown sugar and walnuts is one of my favorite fall side dishes.
The recipe is a spin off of my Mother’s thanksgiving sweet potatoes casserole, but made with butternut squash and baked in the squash again. The dish is both savory and sweet, and sure to be a big hit with the whole family. One Squash will be enough for a family of four, but if you make more, it is just as good reheated the next day.
- Large butternut squash
- 6 tablespoons salted butter
- 1/4 cup + 2 tablespoons, brown sugar
- 1/2 cup of walnuts
- 2 tablespoons flour
Step 1. Cut the butternut squash in 1/2 and remove the seeds.
Step 2. Preheat the oven to 350 degrees. Place squash in a pan with a little depth to it, then fill the bottom of the pan with about a 1/2 inch of water. You want to almost steam the squash in the oven. Don’t fill the pan too high with water, you will boil the squash instead of roast / steam it. Cook squash in the oven for an hour at 350 or until soft. You’ll know it’s done when you can stick a knife easily in to it.
Step 3. Let the butternut squash cool for a minute so it’s not too hot to work with. Then scoop out the soft insides into a food processor. Try to scoop out all the insides without damaging the skin too much. Mix in 4 tablespoons of butter, 2 tablespoons of brown sugar, 1/4 teaspoon of salt and fresh ground nutmeg to your taste. (I used about a 1/4 teaspoon of nutmeg) Blend together until mixed, but not really smooth. Put the mixture into the refrigerator to cool for a bit.
Step 4. About 30 minutes before your ready to serve, you’ll need to make the topping. In a small bowl combine 2 tablespoons of butter, 1/4 cup of brown sugar and 2 tablespoons of flour. Press together with a fork to incorporate the butter and create a crumble for the top. After the mixture is “crumbly” add the walnuts.
Step 5. Scoop butternut squash mixture back into the skins, and top with the brown sugar and walnut crumble. Bake in the over for another 15 minutes at 425. Pull it out if the crumble starts to burn. Let the squash cool for 5-10 minutes and serve.
This would make a great side dish for Thanksgiving, but I serve it all year-round. This time we served it with apple and onion braised pork chops and the flavor combination was AMAZING. The sweet and savory combo was perfect together. What dish would you serve brown sugar and walnut butternut squash with? I’d love to hear your tasty ideas!