With a “giant” amount of squash to cook up, we decided to make Sweet Baked Squash for Christmas dinner. While a couple of the kids like Smashing Squash, most prefer a sweet squash. This really is easy to make and fairly traditional I think.
Preparing the Squash
To start with, I filled an 8×12 baking dish with cooked butternut squash. There are a couple of ways to cook squash. You can peel and chop the squash and cook in a saucepan with water (similar to mashed potatoes). Once the squash is soft, drain off the water (save for soup or freeze for vege broth). Another alternative is to cut the squash in half , scoop out the seeds, then place on a baking sheet, cut side down. Add a little water then bake in the oven at 375-400 degrees for about an hour or until soft. Let cool and scoop out the squash.
Drizzle 1/4 cup of maple syrup over the squash.
Next, mix the butter, brown sugar, and flour with a fork until crumbly.
Sprinkle this mixture over the squash.
Bake in a 400 degree oven for about an hour.
It should be hot and bubbly when it comes out of the oven, so let it cool a bit and serve.
- 1-2 medium sized butternut squash (or ½ giant sized), cooked and mashed
- ¼ cup maple syrup
- 2 Tbsp. flour
- ¼ cup (1/2 stick) butter
- 1 cup brown sugar
- Spread mashed squash into an 8x12 or 9x13 baking dish
- Drizzle the maple syrup on top of the squash.
- In a bowl, add the flour, butter, and brown sugar.
- Mix until crumbly.
- Spread on top of squash.
- Bake at 400 degrees for about an hour until hot and bubbly.