It is fall and we have squash in abundance where we live. In fact I am heading out to stock up on some organic local squash this evening. What is great about winter squash is that it stores so well, plus it is also very nutritious.
This dish has a bit of sweet to it, but works wonderfully as a side dish. I served it alongside chicken and quinoa the other night and it was a hit. The next day it was delicious and tasted like a barely sweet pumpkin pie filling. The addition of protein and fat in the milk, eggs and butter also aids in warding off any blood sugar crashes if you have an issue with blood sugar.
Sweet and Savory Butternut Squash Bake
- 1/2 stick butter
- 3 c. butternut squash puree
- 2 eggs, beaten
- 4 drops stevia (I used NOW stevia glycerite)
- 1/2 c. milk
- 1 Tablespoon honey
- 1 teaspoon salt
- 1 Tablespoon pumpkin pie spice
Preheat oven to 350 degrees. Place butter in a medium sized oven safe dish and place dish in the oven. Allow butter to melt. In a medium sized mixing bowl mix all other ingredients until smooth. Once butter has melted take your casserole dish out of the oven. Very carefully swirl butter around the sides of the dish so that all sides are coated. You could also simply use a pastry brush. When all sides of your casserole pan are buttered dump the remaining butter into your butternut squash mixture and stir to combine. Pour butternut squash mixture into casserole dish and place in the oven to bake at 350 degrees for approximately 45 minutes or until set in the middle. You can check it with a sharp knife or skewer if you’d like.
Serve alongside your favorite main dish and enjoy!