You can't go wrong with butternut squash anything! Add this easy casserole to any family style dinner for some sweetness on your plate. Toasty pecan go wonderful with sweet soft butternut squash. ~Chef Austin Merath
1 Butternut Squash
3-4 Tbsp Butter
1/2 C Pecans
2 Tbsp Honey
1 Pinch Cinnamon
1 Pinch Nutmeg
Cut squash in half lengthwise and scoop out seeds. Peel squash with a vegetable peeler and dice into small 1/4” cubes.
Drizzle with olive oil on a baking tray. Bake in 400F oven for 25-30 minutes until squash is fork tender.
Add cooked squash to a mixer with butter, honey, cinnamon, & nutmeg. Mix on medium untill fluffy. Season with salt to taste.
Add mashed butternut squash to a casserole dish. Top with crumbled pecans (and a little brown sugar). Bake in 350F oven for 20 minutes. Feel free to top with some fresh goat cheese of you have some!