Southern Butternut Squash

Southern Butternut Squash

85 Reviews 2 Pics
Jiniwin Schroeder
Recipe by  Jiniwin Schroeder

“My mother made this dish every year for Thanksgiving and Christmas. Now I make it for my family every year. Whenever we get together for a big meal, they always request I bring it! Delicious!”

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Adjust Servings

Original recipe yields 4 to 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.
  2. Blend together the butternut squash, sweetened condensed milk, eggs, butter, vanilla, cream and sugar.
  3. Pour into prepared casserole dish and bake at 350 degrees F (175 degrees C) for 30 to 45 minutes or until set and edges begin to bubble.
  4. Prepare a topping if desired by combining 1 cup brown sugar, 1/3 cup flour, 1/3 cup butter and 1/2 cup chopped nuts. Mix together and sprinkle over squash before baking.

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Reviews (85)

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I made this for Thanksgiving, with changes, and it was terrific. I omitted the condensed milk and the sugar, and made a 1/2 batch of the topping. It was a delicious side dish with just enough sweet that you could still taste the squash. Next time I will make with evaporated milk to save a bit of the expense.



This recipe was well-received at the dinner I brought it to. I, however, did make quite a few adjustments. I left out the sugar, increased the sweetened condensed milk to 3/4 cup, added another egg, some cinnamon and nutmeg and at least doubled the amount of pecans in the topping. It was a hit, but I heard lots of jokes about hardening of the arteries because of all the yummy butter in it. My husband says it tastes like a cross between pumpkin and pecan pie.



OH MY WORD! This is the best butternut squash I have ever had! I made it last Christmas and probably 6-7 more family occasions since. Everyone loves it! My mother in law actually asked ME for the recipe! Trust me, that says alot.

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Amount Per Serving (5 total)

  • Calories
  • 581 cal
  • 29%
  • Fat
  • 32 g
  • 49%
  • Carbs
  • 70.6 g
  • 23%
  • Protein
  • 6.7 g
  • 13%
  • Cholesterol
  • 176 mg
  • 59%
  • Sodium
  • 502 mg
  • 20%

Based on a 2,000 calorie diet



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Butternut Squash Casserole


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Southern Summer Squash Pudding