How to Make Deb's Baked Butternut Squash Casserole

Do you like butternut squash, but can't seem to get it fresh all year long?? Well here's a recipe that just might do the trick. Using frozen cubed butternut squash is a way to get a great veggie all year long. I started just making this at Thanksgiving and Christmas, now I make it as often as possible. If there's a good deal at the supermarket, I stock up my freezer. It's great reheated for leftovers too!

Difficulty: Easy

Instructions

Things You'll Need:

• 20 oz. bag Frozen Butternut Squash Cubes (DO NOT THAW OR COOK)
• 4 tbls. Butter or Margarine
• 1/2 tsp. Salt
• 2 tbls. Pumpkin Pie Spice
• 2 tsps. Cinnamon (to your taste)
• 1/4 cup packed Light Brown Sugar
• Aluminum Foil.
• 2 to 3 quart un-greased casserole dish

1. Preheat the oven to 400° degrees.

2. Cut the butter into cubes and place 1/3 around the bottom of the ungreased casserole dish.

3. Sprinkle 1/3 of the Pumpkin Pie Spice and 1/3 of the Cinnamon over the bottom of dish.

4. Break up any chunks of frozen Butternut Squash into individual pieces while still in the bag. Empty 1/2 of the bag of frozen Butternut Squash into the Casserole Dish forming as even a layer as possible.

5. Sprinkle the Salt, 1/2 of the Brown Sugar, another 1/3 of Pumpkin Pie Spice, Cinnamon and the Butter on top of the Butternut Squash.

6. Empty the remaining 1/2 of the Butternut Squash into the casserole dish, breaking up any remaining frozen chunks for as even a layer as possible.

7. Sprinkle the remaining 1/2 of the Brown Sugar, the last 1/3 of Pumpkin Pie Spice, Cinnamon and the Butter on top of the Butternut Squash.

8. Loosely cover with Aluminum Foil.

9. Place casserole dish on middle rack in pre heated oven. Bake at 400° degrees oven for 40 minutes.

10. Remove Aluminum Foil and bake for an additional 5 minutes.

[oatmealraisin]

on 12/15/2009 I made this for someone else and didn't have an opportunity to taste it, but the feedback I got was very positive. I was told it was "YUMMY." Thanks for sharing!