Butternut Squash Casserole (with Streusel Topping)

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by Chris on November 2, 2011

casseruola/cassrole

It has been an exciting week in the Mele Cotte household. My. oven. is. back. All I can say is Whooohooo! It may have not seemed like it, because I had “drafts” to post, but the oven was out of commission for almost a month . Let’s hope that never happens again.

I was nervous there for a bit.  You see, what-had-happened was I bought a lot of food the weekend my oven died. Fearful of spoilage, I had to get creative with my ingredients because my Plan A burned up with the oven’s heating element. Much of that “creativity” will never be posted…I wouldn’t do that to you. Luckily, the three squash I purchased lasted.  Good for me they happen to be some of the heartiest veggies to store. Uncut squash can be stored in a cool, dry place  for at least three months!  Thank goodness I didn’t have to test the three month mark.

Now that I have a full functioning kitchen, I am a baking fool.  So, let’s get down to business.  With what? Butternut Squash Casserole.  One of my most favorite sides my mom used to make was butternut squash “puree”. During the week, we got the doctored up frozen kind.  For holidays, we got the fresh squash.  Oh, I just ate it up…all of it. Fresh or frozen, it didn’t matter. This casserole is an amped up version.  I combined a little sweet with a little savory by adding streusel and the topping brought the casserole to a whole other ridiculous level. (No one said streusel is only for coffee cakes or muffins , right?)

While mom’s puree will always be in the front of the line, this new casserole will definitely bring smiles to any festive occasion.

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