Southern Butternut Squash82 Reviews
“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!” - by Jiniwin Schroeder
Original recipe yields 4 to 6 servings
- Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.
- Blend together the butternut squash, sweetened condensed milk, eggs, butter, vanilla, cream and sugar.
- 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.
- 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.
Amount Per Serving (5 total)
- 581 cal
- 32 g
- 70.6 g
Based on a 2,000 calorie diet
Reviews (82)Rate This Recipe
"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 ..." See morethat 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,..." See more 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."
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