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Butternut Squash Casserole

Butternut Squash Casserole

Carolyn

Carolyn

This squash casserole will go well with any turkey or ham dinner. Feel like eating pecans rather than walnuts? Go right ahead, they are a great substitute!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 54g
  • 17%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 96 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease one 2 quart casserole dish and set aside.
  2. Combine the butternut squash, white sugar, brown sugar, margarine, pineapple, cinnamon, vanilla and nutmeg. Mix well and pour into casserole dish.
  3. Sprinkle with chopped nuts and bake for 40 to 45 minutes.
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Reviews

COOK IN MARYLAND
73

COOK IN MARYLAND

12/1/2002

Be careful with this recipe. It is very good and makes a beautiful presentation. However, the flavor is very rich...a small serving will be plenty. Would be great for Thanksgiving or some other special occassion. Not something you would "whip-up" on a school night. It's a keeper for when we have guests.

Ivy
51

Ivy

10/8/2006

This was a big hit at a community pot luck. I increased the squash to 5 cups and reduced the white sugar. It was delicious and I'll be making it again.

SANDI149
21

SANDI149

12/17/2002

I made this dish for Thanksgiving and everyone loved it. It tasted fantastic and wasn't very hard to make at all. Even my kids ate it. It was just fabulous.

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