Ingredients:

  • 3 lb butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 4 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 1 cup heavy cream
  • ½ cup light brown sugar, packed
  • 2 large eggs
  • ½ tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • 1 tsp vanilla extract
  • ½ cup pecans, chopped
  • ½ cup all-purpose flour
  • 4 tbsp cold unsalted butter, cubed
  • 2 tbsp maple syrup

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
  2. Roast the squash for 25–30 minutes until the edges are caramelized and mahogany-colored.
  3. Lower the oven temperature to 350°F (175°C) and grease a 9x13-inch casserole dish.
  4. In a skillet over medium heat, melt 4 tbsp of butter and sauté diced yellow onion until translucent and fragrant (approximately 8–10 minutes).
  5. Transfer the roasted squash to a food processor and blend until smooth.
  6. Stir in the sautéed onions, heavy cream, brown sugar, eggs, nutmeg, cinnamon, and vanilla extract until the mixture is thick and glossy. Pour into the prepared casserole dish.
  7. In a small bowl, combine chopped pecans, flour, and cold cubed butter using a fork until crumbly, then drizzle in the maple syrup.
  8. Spread the pecan crumble evenly over the squash mixture.
  9. Bake for 30–35 minutes until the topping is golden and crisp.