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Butternut Squash Bake Recipe

Butternut Squash Bake Recipe photo by Taste of Home

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If I ask our two girls (ages 7 and 14) what to fix for a special meal, this dish is always requested. I discovered this slightly sweet and crunchy-topped casserole at a church dinner about 10 years ago, and now I take it to potluck dinners and come home with an empty dish! -Julie Jahn, Decatur, Indiana

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Butternut Squash Bake Recipe

Prep: 15 min. Bake: 50 min.

Yield: 6-8 Servings

15 50 65

Ingredients

1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 can (5 ounces) evaporated milk
1 teaspoon vanilla extract
2 cups mashed cooked butternut squash
TOPPING:
1/2 cup crisp rice cereal
1/4 cup packed brown sugar
1/4 cup chopped pecans
2 tablespoons butter, melted

Directions

In a large bowl, cream butter and sugar until fluffy. Beat in the eggs, milk and vanilla. Stir in squash (mixture will be thin).
Pour into a greased 11-in. x 7-in. baking pan. Bake, uncovered, at 350° for 45 minutes or until almost set.
In a small bowl, combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 291 calories, 16 g fat (8 g saturated fat), 87 mg cholesterol, 160 mg sodium, 35 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Butternut Squash Bake in Taste of Home October/November 1994, p27

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Butternut Squash Bake

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Reviewed on Nov. 24, 2009 by odensesol

This is a fabulous recipe. It has replaced yams at our Thanksgiving table. Yummy!

Reviewed on Nov. 17, 2009 by NinaH

This has become a standard recipe in our house, when we take it to potlucks, we never have leftovers! We use butternut or buttercup squash with great results!

Reviewed on Oct. 24, 2009 by Sherry Walker

Wonderful recipe! I have made it several times. I eliminate the crisp rice cereal since that is not a staple in my kitchen. I also substituted splenda for the sugar except for the topping and it was still great!