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Special Squash Casserole Recipe

Special Squash Casserole Recipe photo by Taste of Home

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Squash has traditionally been a food our family passes up, but this luscious casserole is an exception to the rule. You won't find it among our Thanksgiving leftovers - it's one of the first dishes to return empty. -Kathleen Cox, Wyoming, Michigan

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Special Squash Casserole Recipe

Prep: 50 min. Bake: 1 hour

Yield: 8-10 Servings

50 60 110

Ingredients

3 pounds butternut squash, peeled, seeded and cubed
3/4 cup 2% milk
6 tablespoons butter, melted
3 eggs, lightly beaten
1/2 teaspoon vanilla extract
3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
TOPPING:
1/2 cup crushed vanilla wafers (about 15 wafers)
1/4 cup packed brown sugar
2 tablespoons butter, melted

Directions

Place squash in a large saucepan or Dutch oven; cover with water. Bring to a boil; cover and cook for 25-30 minutes or until tender. Drain and place in a large bowl; beat just until smooth;.
Beat in the milk, butter, eggs and vanilla. Combine the dry ingredients; gradually add to squash mixture and mix well.
Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 45 minutes.
Meanwhile, in a small bowl, combine topping ingredients until crumbly; sprinkle over squash. Bake, uncovered, for 12-15 minutes longer or until heated through. Yield: 8-10 servings.

Nutritional Facts 1 serving (3/4 cup) equals 279 calories, 12 g fat (7 g saturated fat), 91 mg cholesterol, 146 mg sodium, 41 g carbohydrate, 4 g fiber, 4 g protein.

Originally published as Special Squash Casserole in Taste of Home October/November 2000, p29

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Reviews for Special Squash Casserole

Special Squash Casserole

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Reviewed on May. 11, 2013 by cookjules

This tastes really good, almost like pumpkin pie. It is more of a dessert than a main dish. Next time, I will add 1 cup of walnuts.

Reviewed on Sep. 20, 2012 by momof29

great comfort dish!

Reviewed on Jan. 12, 2012 by Jennifer K

This is now a 'must have' recipe at our Christmas and Thanksgiving dinners!

Reviewed on Dec. 22, 2011 by Lauraspage

Love this casserole - have also substituted crushed gingersnaps for the vanilla wafers - my family enjoys both ways.

Reviewed on Nov. 21, 2011 by sTEVElEE

This was a hit last year for Thanksgiving. I thought I lost the recipe. I will be making it this year!!

Reviewed on Oct. 18, 2011 by deborah abrams

This is the best recipe, and I've made it for work pot locks and family thanksgiving dinners. It tastes so close to pumpkin pie you'll be tempted to use whipped cream with it. Love it Love it.