Time 25m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
Cook squash in boiling salted water until tender. Drain. Meanwhile, put pecans in blender container. Cover and run on low until coarsely chopped; empty into a small bowl; reserve. Put squash, sugar, and cinnamon into blender container. Cover and run on low until squash is pureed. Empty into 1-quart flame-proof casserole; top with chopped nuts and drizzle with syrup. Place under the broiler for 3-5 minutes or until glazed and browned.
Time 1h Yield 10 servings. Number Of Ingredients 10 Steps:
Preheat oven to 425°. In a large bowl, toss squash with 2 tablespoons oil, salt and pepper; divide between 2 ungreased 15x10x1-in. baking pans. Roast 35-45 minutes or until tender, stirring occasionally and switching position of pans halfway through baking., In a skillet, heat remaining oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute. Add leeks; cook and stir 3-4 minutes longer or until tender. Stir in maple syrup; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until syrup is slightly reduced., Place squash in a large bowl. Add red peppers and leek mixture; toss to combine.
Time 1h50m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F (200 degrees C). Roast the squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor. Meanwhile, prepare the topping by mixing 2 1/2 tablespoons butter in a bowl with the brown sugar and flour until crumbly. Stir in the pecans. Set aside until needed. Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking dish. Beat or process the squash until smooth. Add the eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well blended. Spoon the mixture into the prepared baking dish. Sprinkle the brown sugar topping mixture over the squash. Bake squash in preheated oven until topping is lightly brown, about 40 minutes.
Time 1h Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Mix butternut squash, onion, mayonnaise, Cheddar cheese, sugar, and egg in a casserole dish. Combine cracker crumbs, pecans, and sunflower seeds in a bowl; sprinkle over squash mixture. Pour melted butter over crumb topping. Bake in the preheated oven until casserole is bubbling and crumb topping is browned, about 45 minutes.
Time 1h Number Of Ingredients 5 Steps:
Heat oven to 200C/180C fan/gas 6. Finely chop the leaves from 2 rosemary sprigs and mix with the oil, maple syrup and plenty of seasoning. Toss with the butternut squash on a large baking tray and roast for 20 mins. Roughly chop the pecans so they stay pretty chunky. Break the remaining rosemary sprig into shorter sprigs, then scatter with the pecans over the squash, and toss together, turning over the squash wedges. Return to the oven for another 20 mins until the squash is tender and caramelising at the edges. Serve straight away, or at room temperature.
Time 1h5m Yield 6-8 serving(s) Number Of Ingredients 5 Steps:
Puree the squash with the butter and maple syrup until smooth. Fold in the chopped pecans. Place in a greased casserole. Sprinkle the whole pecans on the top of the dish. This dish can be refrigerated for up to two days at this point. Bake at 350 degrees for 20-25 minutes to warm through and lightly toast the whole pecans.
Time 55m Yield 10 Number Of Ingredients 14 Steps:
Heat oven to 375°F. Spray 2-quart casserole with cooking spray. In large bowl, stir together squash, 1 cup brown sugar, the half-and-half, melted butter, eggs, salt, cinnamon, allspice, cloves and vanilla until well blended. Spoon into casserole. In small bowl, mix flour and 1/4 cup brown sugar. Cut in butter, using pastry blender or fork, until crumbly. Stir in pecans. Sprinkle over squash mixture. Bake uncovered 40 minutes or until edges are lightly browned. Let stand 5 minutes before serving.
Time 1h10m Yield 6 Number Of Ingredients 9 Steps:
Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In 4-quart saucepan or Dutch oven, place squash and enough water to cover. Heat to boiling; reduce heat to medium-low. Cook uncovered 15 to 20 minutes or until tender; drain. Stir in syrup, softened butter, milk and salt. Mash with potato masher or electric mixer until smooth. Spoon mixture into casserole. In medium bowl, mix granola, brown sugar, pecans and melted butter. Sprinkle over squash mixture. Bake uncovered 25 to 30 minutes or until thoroughly heated and topping is golden brown.
