Passing along another perfect side dish for your upcoming Thanksgiving Table, Butternut Squash and Sweet Potato Casserole. This combines mashed sweet potatoes and buttery spiced squash! You can find this recipe at the Jennie - O website (https://www.jennieo.com/) along with all the other delicious and healthy recipes.
Butternut Squash and Sweet Potato Casserole
This casserole features mashed sweet potatoes and buttery spiced squash with a sweet streusel
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
½ cup cold butter, cut into small cubes
¾ cup firmly packed brown sugar
½ cup all-purpose flour
1 cup coarsely chopped pecans
Heat oven to 350°F.
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.
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.
Bake 40 minutes.
RECIPE NUTRITION INFORMATION