the magic words

No, not abra-cadabra. Not pretty please with a cherry on top.

Three little (well, more like medium-sized) words with the power to turn something ordinary into something extraordinary...


Cinnamon. Streusel. Topping.

More specifically, cinnamon streusel topping resting upon a tub o' pulverized butternut squash. (I told you it'd be back.)


Even if you don't particularly like butternut squash, I think chances are good that you'll enjoy this casserole. The puree itself becomes slightly fruity and quite sweet, and the topping just takes it above and beyond. Obviously.


I debated attempting this casserole for awhile. The idea stemmed from my undying love of sweet potato casserole, so the recipes are similar. Although replacing the sweet potaters with butternut squash made for an impressively tasty dish and I'm very proud of my creation, I'd still pick the original in a nanosecond.

Streuseled Squash Casserole
2 cups butternut squash, peeled, cooked, deseeded, destringed, and mashed
2 eggs, well beaten
1/2 cup sugar
1/4 cup milk
1/4 cup butter or margarine, melted
2 tablespoons orange juice

Topping:
1 cup quick oats
1 cup all-purpose flour
1 cup brown sugar
1 teaspoon cinnamon
1/2 cup unsalted butter, cold

Preheat oven to 350 degrees F. Combine all the casserole ingredients, mixing well. Pour into a lightly greased 2-quart casserole dish.
Combine the dry topping ingredients. Cut in the butter with two knives or a pastry cutter until the mixture becomes crumbly. Sprinkle on top of the squash and bake for 1 hour or until set.