praline butternut squash & sweet potato casserole

How To Make praline butternut squash & sweet potato casserole

• Step 1
  SQUASH & SWEET POTATOES: Preheat oven to 400 degrees F to roast the squash & sweet potatoes.
• Step 2
  Slice the butternut squash in 1/2, scoop out the seeds & fibers & rinse. Place the squash on a jellyroll pan & drizzle with olive oil, turn over & cook cut side down. Rinse & scrub sweet potatoes, prick with a knife & place on baking sheet. Bake at 400 degrees F for about 1 hour, or until tender. Sometimes the sweet potatoes will take longer to cook; insert a knife to test & leave in the oven longer if needed. Remove & let cool.
• Step 3
  When you are ready to make the casserole, preheat the oven to 350 degrees F.
• Step 4
  Butter or spray a 1 1/2 - 2 qt casserole dish with non stick cooking spray. Scoop the flesh out of the squash & the sweet potatoes into a mixing bowl with a flat paddle attachment. Mix on medium speed until smooth; add in the sugar, allspice, cinnamon, vanilla extract & eggs. Blend well & add just enough cream to moisten as needed. Mixture should be fairly thick. Spread evenly in casserole dish. Combine the butter, brown sugar, flour & pecans & sprinkle over the squash/sweet potato mixture. Bake at 350 degrees F for about 45 minutes - 1 hour. Allow to sit for 5 minutes before serving. NOTE: If you miss your marshmallows, sprinkle the top with a few miniature marshmallows & return the casserole to the oven just until melted & lightly browned.
• Step 5
  PRALINE TOPPING: Melt the butter. Meanwhile mix the brown sugar, flour & pecans in a small bowl. Pour the butter into the brown sugar mixture & stir with a fork until well mixed. Sprinkle the pecan mixture all over the top of the casserole. Double this to cover the doubled casserole.
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