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Butternut Squash & Sweet Potato Casserole

Butternut Squash & Sweet Potato Casserole

This casserole features mashed sweet potatoes and buttery spiced squash with a sweet streusel crumble on top. While this dish takes some time in the oven, the actual hands-on prep time is very minimal. 

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servings Makes 8 servings 8
preparation time PREP Under 15 minutes
total time TOTAL More than 1 hour

Ingredients

  • 1 small butternut squash
  • ¼ cup butter, softened
  • 1 egg, lightly beaten
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup firmly packed light brown sugar
  • 1 (23-ounce) container HORMEL® mashed sweet potatoes
  • STREUSEL TOPPING
  • ½ cup cold butter, cut into small cubes
  • ¾ cup firmly packed brown sugar
  • ½ cup all-purpose flour
  • 1 cup coarsely chopped pecans

Directions

  1. Heat oven to 350°F.
  2. Cut butternut squash in half and scoop out seeds. Place on baking sheet, cut sides down and bake 1 hour or until tender. Let stand 10 minutes; scoop out flesh. Mash with potato masher until smooth. Stir in butter, egg, cinnamon, nutmeg, brown sugar and sweet potatoes. Transfer mixture to lightly greased 11-x 7-inch baking dish.
  3. In medium bowl, combine butter, brown sugar, flour and pecans. Using pastry cutter, cut butter into mixture until coarse crumbs appear. Sprinkle mixture evenly over sweet potato mixture.
  4. Bake 40 minutes.

RECIPE NUTRITION INFORMATION

Per Serving

Calories460

Protein5g

Carbohydrates66g

Saturated Fat8g

Fat21g

Cholesterol45mg

Sodium240mg

Sugars40g

REVIEWS OF THIS RECIPE

Butternut Squash & Sweet Potato Casserole