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Butternut Squash Bake

 Butternut Squash Bake
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
6-8 ServingsPrep: 15 min. Bake: 50 min.

Ingredients

  • 1/3 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 can (5 ounces) evaporated milk
  • 1 teaspoon McCormick® Pure 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.