Praline Toppepd Butternut Sqaush Casserole

It's hard to believe that Thanksgiving is just a few days away and the kick off to holiday baking and celebrating is here!  My mouth is watering at the thoughts of all the goodies that we gather around the table to enjoy, although my doctor would probably have a heart attack at the amount of calories that will be consumed over the next month! (But hey- it's all about moderation and in our house if we eat heavy at a family dinner we usually go light on supper and try to be "good" the rest of the week ;))  I will try my best to share some of our go-to holiday favorites and be better about posting more than once every 6 weeks!

Praline Topped Butternut Squash Casserole

Since I live in the land of Sweet Potato goodness, as North Carolina has ranked first in the nation in Sweet Potato production for over 40 years (since 1971), we enjoy the sweet golden tuber throughout the year and not just on special holidays, which is why I love to whip up this easy casserole dish as an alternative to a traditional sweet potato casserole.  Because of the butter and sugar, a spoonful goes a long way and it is a perfect for pot lucks and feasts since it's so rich!  (Plus it is gluten-free which is perfect for those members of our family that suffer with Celiac!)  I hope that you and yours enjoy them as much as we do!

My first try at this dish- circa 2009

2         Butternut squash, peeled and cubed (or 2 prepared bags)
7 Tbs. Butter, divided
1/2 t.   Salt
1/8 t.   Pepper
2         Eggs, beaten
1/2 c.  Brown Sugar, packed
1/2 c.  Walnuts, chopped
1/2 t.   Cinnamon (ground)
1/8 t.   Nutmeg (ground)

Boil squash in water to cover until soft; drain.  (Or prepare squash as directed on the bag in the microwave)

Process squash in a blender until smooth.  Transfer to a saucepan; stir in 4 Tablespoons of butter, salt and pepper.  Heat thoroughly; remove from heat. Stir in eggs; spread into a greased one-quart baking dish.  Set aside.  Combine brown sugar, walnuts, cinnamon, nutmeg and remaining 3 tablespoons of butter; sprinkling over squash mixture.  Bake at 350 degrees for 30 minutes.   (Serves 8)