Kabocha Squash Casserole

Kabocha Squash Casserole recipe with a sweet brown sugar and pecan crumb topping is a perfect side dish anytime of the year.


• Cooked Mashed Kabocha Squash • Heavy Whipping Cream • Butter • Ground Cinnamon • All-Purpose Flour • Pecan Halves

In a large bowl beat the mashed Kabocha squash, born sugar, whipping cream, melted butter and ground cinnamon.  Beat for 2 to 3 minutes or until completely combined.


Transfer to a baking dish. and smooth the top with the back of a spoon or spatula. I used a deep dish 9 inch pie plate. In a small bowl mix the brown sugar, flour, and ground cinnamon until combined.


Add the softened butter. Work the softened butter into the dry  ingredients with your hands by rubbing the butter into the dry  ingredients until you see only small lumps of butter.  Add the chopped pecans to the bowl and toss until coated.


Sprinkle the mixture over the top of the squash casserole filling in a  baking dish. Smooth the top. Bake at 375 F. for 30 minutes until the top is golden brown. Remove from the oven and bring to room temperture before serving.


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