This layered side dish elevates the humble butternut squash to holiday-ready elegance. At its base is a mashed butternut squash and pear mixture that's savory-sweet. Top that with a layer of skillet-browned pear slices and a final layer of a fall-flavor granola and your side dish casserole becomes a masterpiece.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary test

hands-on:
25 mins
total:
55 mins
Servings:
6
Yield:
4 1/2 cups mash plus 1 1/2 cups topper
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel, halve, and core two pears and cut into large pieces. Halve and core the remaining two pears; cut into 1/2-inch-thick wedges; set aside.

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  • In a 4- to 5-qt. pot combine pear pieces, squash, onion, and garlic. Add salted water to cover. Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until very tender. Drain well; return to pot. Add half the butter, 1/2 tsp. salt, and 1/4 tsp. black pepper. Cover and let stand 5 minutes to soften. Mash with a potato masher. Stir in enough cream for desired consistency

  • For granola: Meanwhile, in a large skillet melt 1 Tbsp. butter over medium. Add oats, pecans, and pepitas. Cook and stir 3 to 5 minutes or until toasted. Transfer to foil to cool.

  • In the same skillet heat the remaining 3 Tbsp. butter over medium-high. Add pear wedges; cook 3 to 5 minutes or until lightly browned and tender, turning occasionally. Using a slotted spoon, transfer pears to a large bowl. Add shallots to skillet; cook 5 minutes or until tender and browned, turning occasionally. (Reduce temperature if necessary to prevent overbrowning.) Using a slotted spoon, transfer shallots to bowl with pears. Add sage to skillet; cook 1 to 2 minutes or until browned and crisp, stirring occasionally. Transfer to bowl with pears and shallots.

  • To serve, spread mashed mixture in a serving dish. Top with pear mixture. Sprinkle with granola. Serves 6.

Nutrition Facts

327 calories; fat 21g; cholesterol 46mg; saturated fat 11g; carbohydrates 37g; mono fat 6g; poly fat 1g; trans fatty acid 1g; insoluble fiber 7g; sugars 16g; protein 4g; vitamin a 10511.5IU; vitamin c 27.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.4mg; vitamin b6 0.3mg; folate 45.6mcg; sodium 340mg; potassium 589mg; calcium 83mg; iron 1.4mg.
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