Are you in need for the perfect side dish for your holiday meal? Then look no further and try this recipe for praline butternut squash and sweet potato casserole!
I recently stumbled upon Mary’s blog at deepsouthdish.com and found her delicious recipe for Praline Butternut Squash and Sweet Potato Casserole. This casserole makes the perfect side dish for any fall or holiday meal. The butternut squash and the sweet potatoes go together very well in this dish, and the praline topping adds the perfect amount of sweetness.
For the holidays I like to prepare some of my casseroles ahead of time and keep them refrigerated until it’s time to pop them in the oven. This tip saves me so much time and allows me to have more time to spend with family and friends.
When I prepare this casserole ahead of time, I typically wait and add the praline topping right before I bake it in the oven. That way the pecans don’t get soft and they stay nice and crunchy. I usually make this casserole a day or two ahead of time before it’s time to bake.
Let’s get to cookin’! Here’s what you’ll need…
Casserole Ingredients:
- 2 tbsp. olive oil
- 1 butternut squash
- 3 large sweet potatoes
- 1/2 cup granulated sugar
- 1/8 tsp. allspice
- 1/8 tsp. cinnamon
- 2 tsp. vanilla
- 3 large eggs
- 1/2 cup heavy cream
Praline Topping Ingredients:
- 5 tbsp. unsalted butter
- 1/2 cup brown sugar
- 5 tbsp. all-purpose flour
- 1/2 cup pecans, chopped
Instructions:
1. Preheat oven to 400 degrees F. Drizzle olive oil onto a sheet pan and spread evenly.
2. Slice the butternut squash in half lengthwise, scoop out the seeds and fibers, and rinse.
3. Place the squash on the prepared sheet pan cut side down.
4. Rinse and scrub the sweet potatoes, and then prick the potatoes with a knife or fork.
5. Place the sweet potatoes on the same sheet pan with squash.
6. Bake in preheated oven for about one hour, or until tender. Once done baking, remove from the oven and let cool completely.
Sometimes the sweet potatoes will take longer to cook; insert a knife to test and leave in the oven longer if needed.
7. To make the casserole, preheat the oven to 350 degrees F. Butter or spray a 2-quart casserole dish with non-stick cooking spray.
8. Scoop the flesh out of the squash and the sweet potatoes and place into a mixing bowl.
9. Using the flat paddle attachment of a stand mixer, mix the squash and sweet potato on medium speed until smooth.
10. Add the sugar, allspice, cinnamon, vanilla, eggs, and heavy cream and mix until well combined.
11. Pour squash and sweet potato mixture into the prepared casserole dish. Set aside.
12. In a small bowl, mix the brown sugar, flour and pecans until well combined. Set aside.
13. In a small saucepan, melt the butter over low heat.
14. Once the butter has melted, pour the butter into the brown sugar mixture and stir with a fork until well combined.
15. Using your fingers, sprinkle the pecan mixture all over the top of the squash and sweet potato mixture.
16. Bake at 350 degrees F for about 45 minutes to 1 hour. Allow to sit for 5 minutes before serving and enjoy!
A Dash of Mel
Praline Butternut Squash and Sweet Potato Casserole
Praline Butternut Squash and Sweet Potato Casserole makes the perfect side dish for any fall or holiday meal. The butternut squash and the sweet potatoes go together very well in this dish, and the praline topping adds the perfect amount of sweetness. Recipe adapted from deepsouthdish.com.
- cutting board
- large knife
- sheet pan
- mixer with flat paddle attachment
- 2-quart casserole dish
- small bowl
- small saucepan
Casserole Ingredients:
- 2 tbsp. olive oil
- 1 butternut squash
- 3 large sweet potatoes
- ½ cup granulated sugar
- ⅛ tsp. allspice
- ⅛ tsp. cinnamon
- 2 tsp. vanilla
- 3 large eggs
- ½ cup heavy cream
Praline Topping Ingredients:
- 5 tbsp. unsalted butter
- ½ cup brown sugar
- 5 tbsp. all-purpose flour
- ½ cup pecans (chopped)
Preheat oven to 400 degrees F. Drizzle olive oil onto a sheet pan and spread evenly.
Slice the butternut squash in half lengthwise, scoop out the seeds and fibers, and rinse.
Place the squash on the prepared sheet pan cut side down.
Rinse and scrub the sweet potatoes, and then prick the potatoes with a knife or fork.
Place the sweet potatoes on the same sheet pan with squash.
Bake in preheated oven for about one hour, or until tender. Once done baking, remove from the oven and let cool completely. Sometimes the sweet potatoes will take longer to cook; insert a knife to test and leave in the oven longer if needed.
To make the casserole, preheat the oven to 350 degrees F. Butter or spray a 2-quart casserole dish with non-stick cooking spray.
Scoop the flesh out of the squash and the sweet potatoes and place into a mixing bowl.
Using the flat paddle attachment of a stand mixer, mix the squash and sweet potato on medium speed until smooth.
Add the sugar, allspice, cinnamon, vanilla, eggs, and heavy cream and mix until well combined.
Pour squash and sweet potato mixture into the prepared casserole dish. Set aside.
In a small bowl, mix the brown sugar, flour and pecans until well combined. Set aside.
In a small saucepan, melt the butter over low heat.
Once the butter has melted, pour the butter into the brown sugar mixture and stir with a fork until well combined.
Using your fingers, sprinkle the pecan mixture all over the top of the squash and sweet potato mixture.
Bake at 350 degrees F for about 45 minutes to 1 hour. Allow to sit for 5 minutes before serving and enjoy!
