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Butternut Squash Casserole

Butternut Squash Casserole

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
VPMSAVGA

VPMSAVGA

This recipe is in great demand from my friends and family. It tastes similar to sweet potato souffle, with a custard-like texture. Use with any meal that sweet potatoes seem to go with (for example, ham, pork, etc). Yum yum!!!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 48.7g
  • 16%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
  3. In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
  4. Bake in preheated oven for 45 minutes, or until set.
  5. In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.
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Reviews

Tricky835
341

Tricky835

12/5/2004

I like this recipie, but made a few changes as suggested by others... Instead of microwaving and then boiling, I cut in half, scooped out seeds and baked in oven halved side down until soft. Blended in a blender to make smooth puree. Used a 1/2 C Splenda, added 1tsp Cinnamon and 1/2tsp Nutmeg. For a topping I used 1/4C brown sugar, 1/8C butter and 2C Honey Bunches of Oats cereal (as suggested by another to use cornflakes, I used what I had on hand and loved the result). Will definately make again.

JUDY9
232

JUDY9

12/11/2003

I love butternut squash and this is a great recipe to get started with. I've made this recipe many times and have made many modifications. First of all, I like to roast the squash rather than boiling it. I just cut the squash in half, scoop out the seeds, and roast it at 375 for 45 min-1 hour. It is easier to just scoop out the cooked sqaush than peel the skin off the little chunks. This does take longer, but in my opinion, it is much easier. I also add cinnamon, nutmeg and ginger which adds a nice flavor. The last thing that I change is that instead of the suggested topping, I use chopped pecans.

Krystal James
150

Krystal James

11/23/2005

I am a newlywed and havne't done much cooking. I have prepared this for Thanksgiving ahead of time. I have never cooked butternut squash before so I didn't know that after you cook the squash that you are supposed to scoop the inside out of the "rind". I found that out after I mashed it up and it was still hard. I spent a good hour trying to pick the rind out of the mashed squash. It would be helpful if the reicpe mentioned that step for new cooks!

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