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For a side dish with harvesttime appeal, you can't go wrong with this savory squash bake. It's creamy, comforting and looks pretty, too, thanks to the rich yellow butternut squash and golden crumb topping. -Bertha Johnson, Indianapolis, Indiana
Nutritional Facts 1 serving (1 each) equals 245 calories, 18 g fat (4 g saturated fat), 49 mg cholesterol, 199 mg sodium, 19 g carbohydrate, 5 g fiber, 3 g protein.
Originally published as Butternut Squash Bake in Taste of Home October/November 1999, p31
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Reviewed on Nov. 05, 2012 by Carolina Cooker
This is a great way to enjoy butternut squash! Decrease to 1/3 cup onions if you don't want a strong flavor in the dish. I substituted Ritz which added to the buttery flavor of the topping. Nice autumn side dish for a meal.
Reviewed on Oct. 19, 2012 by gardenerbowler
I love butternut squash and this recipe makes it even better tasting. I've been making it for about 10 yrs. I have even converted the local farmer(who hated this squash) when I made it for him and gave him the recipe. I have it cooking right now as I write this. I don't change a thing. Love it just as it is. Thanks. Eat this all year round if I could.
Reviewed on Oct. 15, 2012 by pbeckaz
This recipe would be better without the onions
Reviewed on Aug. 28, 2012 by delowenstein
I made this casserole again tonight and I used 1 package of frozen cooked squash sine it's just for my Mom & me. Tonight, instead of using shredded carrots, I finely diced 4 red Bliss potatoes(skins on), along with the squash. Whenever I have a chance, I turn to this recipe an it's so delicious! Thank you for sharing this, Bertha Johnson! Dawn E. Lowenstein
Reviewed on Jun. 18, 2012 by delowenstein
I've made this bake quite a few times already! I admit that I DID make some adjustments to it as it's just my mother & myself, but on the whole, I kept the recipe in its basic format! I DID add about 1-1/2 cups grated carrots and I used 1 choppedonion. Instead of using cracker crumbs, I used Italian bread crumbs for the topping-about 2 Tbsp. I used the Parmesan cheesefor the first time today & I guarantee it's delicious! My mother really likes this casserole, too! It's become a favorite in our house to prepare! I also used just one packagage of frozen cooked squash since it's just the 2 of us and it made a nice dish for 4 to 6 servings! Dawn E. Lowenstein
I've made this bake quite a few times already! I admit that I DID make some adjustments to it as it's just my mother & myself, but on the whole, I kept the recipe in its basic format! I DID add about 1-1/2 cups grated carrots and I used 1 chopped
onion. Instead of using cracker crumbs, I used Italian bread crumbs for the topping-about 2 Tbsp. I used the Parmesan cheese
for the first time today & I guarantee it's delicious! My mother really likes this casserole, too! It's become a favorite in our house to prepare! I also used just one packagage of frozen cooked squash since it's just the 2 of us and it made a nice dish for 4 to 6 servings! Dawn E. Lowenstein
Reviewed on Dec. 23, 2011 by asableski
I love this dish, been making it for years just the way it is.
Reviewed on Nov. 19, 2011 by Chedon
This recipe was exactly what I was looking for. I didn't want any of the brown sugar, mapley syrup, sweet stuff. Even my 4-year old greatgrandson loved it.
Reviewed on Sep. 28, 2011 by chevywoman2003
i made this last thanksgiving and it was good but i would leave out the onions!
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