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Active Time:15 minsTotal Time:2 hrs 10 minsServings:10Jump to Nutrition Facts
Active Time:15 minsTotal Time:2 hrs 10 minsServings:10
Active Time:15 mins
Active Time:
15 mins
Total Time:2 hrs 10 mins
Total Time:
2 hrs 10 mins
Servings:10
Servings:
10
Jump to Nutrition Facts
Jump to recipe
What Is Healthier, Butternut Squash or Sweet Potato?
Butternut squashandsweet potatoesare both great sources of vitamin C, vitamin A, potassium, fiber and antioxidants like beta-carotene.Butternut squashhas fewer calories, grams of sugar and carbs per serving thansweet potatoes. Both are healthy choices, and butternut squash is an excellent swap for sweet potatoes in many recipes. Butternut squash is anutrient-dense vegetable, making it a healthy addition to your diet.
What Does Butternut Squash Pair Well With?
Butternut squash pairs well with warm spices like cinnamon, cardamom, ginger, nutmeg and cloves. Its natural sweetness can be enhanced with brown sugar, honey or maple syrup. We use ground cinnamon in our recipe, but feel free to experiment with other spices or a spice blend like pumpkin pie spice.
Cook Mode(Keep screen awake)Ingredients2(2 pound)butternut squash, halved lengthwise and seeded1tablespoonextra-virgin olive oil½cupold-fashioned rolled oats (see Tip)½cupchopped pecans¾cuplight brown sugar, divided¼cupunsalted butter, melted, divided½cupwhole milk2largeeggs, lightly beaten1teaspooncornstarch1teaspoonsalt½teaspoonground cinnamon
Cook Mode(Keep screen awake)
Ingredients
2(2 pound)butternut squash, halved lengthwise and seeded
1tablespoonextra-virgin olive oil
½cupold-fashioned rolled oats (see Tip)
½cupchopped pecans
¾cuplight brown sugar, divided
¼cupunsalted butter, melted, divided
½cupwhole milk
2largeeggs, lightly beaten
1teaspooncornstarch
1teaspoonsalt
½teaspoonground cinnamon
DirectionsPreheat oven to 400°F. Line a large rimmed baking sheet with foil or parchment paper. Rub squash halves evenly with oil; arrange, cut-side down, on the prepared baking sheet. Bake until very tender, about 45 minutes. Let cool for about 20 minutes. Reduce oven temperature to 350°F.While the squash cools, lightly coat a 9-inch-square baking dish with cooking spray; set aside. Combine oats, pecans, 1/4 cup brown sugar and 2 tablespoons melted butter in a medium bowl; set aside.Scoop the squash flesh into a large bowl; discard shells. Mash the squash with a fork until smooth. Stir in milk, eggs, cornstarch, salt, cinnamon and the remaining 1/2 cup brown sugar and 2 tablespoons melted butter. Spoon the mixture into the prepared baking dish.Sprinkle evenly with the oat mixture. Bake until golden and set, about 35 minutes. Let stand for 15 minutes before serving.EquipmentLarge rimmed baking sheet, 9-inch-square baking dishTo make aheadPrepare through Step 3 and refrigerate for up to two days. Let stand at room temperature while the oven preheats.TipPeople with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.Originally appeared: EatingWell.com, October 2020; updated December 2022
Directions
Preheat oven to 400°F. Line a large rimmed baking sheet with foil or parchment paper. Rub squash halves evenly with oil; arrange, cut-side down, on the prepared baking sheet. Bake until very tender, about 45 minutes. Let cool for about 20 minutes. Reduce oven temperature to 350°F.While the squash cools, lightly coat a 9-inch-square baking dish with cooking spray; set aside. Combine oats, pecans, 1/4 cup brown sugar and 2 tablespoons melted butter in a medium bowl; set aside.Scoop the squash flesh into a large bowl; discard shells. Mash the squash with a fork until smooth. Stir in milk, eggs, cornstarch, salt, cinnamon and the remaining 1/2 cup brown sugar and 2 tablespoons melted butter. Spoon the mixture into the prepared baking dish.Sprinkle evenly with the oat mixture. Bake until golden and set, about 35 minutes. Let stand for 15 minutes before serving.EquipmentLarge rimmed baking sheet, 9-inch-square baking dishTo make aheadPrepare through Step 3 and refrigerate for up to two days. Let stand at room temperature while the oven preheats.TipPeople with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Preheat oven to 400°F. Line a large rimmed baking sheet with foil or parchment paper. Rub squash halves evenly with oil; arrange, cut-side down, on the prepared baking sheet. Bake until very tender, about 45 minutes. Let cool for about 20 minutes. Reduce oven temperature to 350°F.
While the squash cools, lightly coat a 9-inch-square baking dish with cooking spray; set aside. Combine oats, pecans, 1/4 cup brown sugar and 2 tablespoons melted butter in a medium bowl; set aside.
Scoop the squash flesh into a large bowl; discard shells. Mash the squash with a fork until smooth. Stir in milk, eggs, cornstarch, salt, cinnamon and the remaining 1/2 cup brown sugar and 2 tablespoons melted butter. Spoon the mixture into the prepared baking dish.
Sprinkle evenly with the oat mixture. Bake until golden and set, about 35 minutes. Let stand for 15 minutes before serving.
Equipment
Large rimmed baking sheet, 9-inch-square baking dish
To make ahead
Prepare through Step 3 and refrigerate for up to two days. Let stand at room temperature while the oven preheats.
Tip
People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Originally appeared: EatingWell.com, October 2020; updated December 2022
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Nutrition Facts(per serving)226Calories12gFat28gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
