Butternut Squash Bake Recipe
Butternut Squash Bake Recipe
- 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
- 1/2 cup crisp rice cereal
- 1/4 cup packed brown sugar
- 1/4 cup chopped pecans
- 2 tablespoons butter, melted
- 1. In a large bowl, cream butter and sugar until fluffy. Beat in the eggs, milk and vanilla. Stir in squash (mixture will be thin).
- 2. 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.
Freeze option: Bake casserole as directed without adding topping. Cool; cover and freeze. Freeze topping mixture in a resealable plastic freezer bag. To use, partially thaw casserole and topping in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Sprinkle topping over casserole and bake until bubbly. Yield: 6-8 servings.
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.
Reviews for Butternut Squash Bake
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"I have made this delicious squash dish so many times, I couldn't begin to count. There have been many times when guests have wanted to pass on having some ("I don't like squash ") but I have said, "Just try it". Lo & behold, they are soon asking for more.I often double the recipe, but only use 1/2 cup butter & 1 cup sugar. Also, the doubled recipe turns out just fine with the full can of evaporated milk & extra squash if you have it. This year's bumper crop of butternut squash in our garden will ensure that we will enjoy this side dish many times over the winter!"
"I can't count how many times I have made this recipe. If I am using butternut.....this is my go-to recipe. The recipe has been requested from those who have had it at my house. I actually double the recipe and do a 13 X 9 dish. That way a standard size can of evap milk works and I don't have to measure out and have some left back. Depending on the size of my butternut squash. After peeling, cubing and boiling in salted water. I get a 5 to 6 cups yield and I use all and the recipe still comes out fine. I even have made a day or two ahead and refrigerate without baking. And this too helps out with last minute prep when entertaining. As for the topping, I have even served it with marshmallows for a variation. This recipe has never failed me yet. It is definitely a keeper. Actually I have just prepared it for entertaining on Sunday!"
"A 5 out of 5 rating is actually an insult for this elegant recipe. I have not only made it with butternut squash but also with sweet potatoes and yams. It is sooooooo versatile. I cut back the sugar 25% and it is still quite sweet. Next time I will cut back 50% and see what happens. My guess is it will still be wonderful. I also skipped the cereal."
"A friend's husband brought this to my dinner and I loved it. Even the grandkids and my son who hate squash loved it. I doubled the top."
"Amazing Amazing! We have used this since Taste of Home pulblished it! It's a family favorite, so much that this Thanksgiving I had to make 6 batches so family could take it home! It will turn the squash hater into a squash "I gotta have more" lover. Making this for years I've discovered the reason for the some times runny dishes, its all in how its drained. Drain all liquid off cooked squash, that way you will get an even custard consistency! And always use fresh squash or fresh that has been peeled and chopped then frozen. Best recipe by far!"
"My son actually liked it. 'Nuff said."
"Yummy! Mine was a little soupy, but that was probably some fault of mine. I used raisin bran for the cereal topping, was great! Will definatly make again and again!"
"Scrumptious. Made this for an early family Thanksgiving celebration and came home with an empty dish. Nobody missed the sweet potatoe casserole. This is so much lighter. Just delicious!I made a larger batch and used a deeper dish but would recommend using a shallow dish as it took significantly longer to bake. I'll definitely be making this again."
"Make it every year for Thanksgiving. My family loves it! Better than sweet potatoes. Simply delicious!"
"Yummy! I will now have no trouble with using the over abundance of butternut squash out of this years garden. Good hot or cold."
"Everyone loved it!"
"I put less than a 1/2 c. brown sugar in it and 1 tsp. cinnamon. as we like that taste better. I tried to many new dishes this yr. my fault so it was hard to get a honest answer. There weren't any nay's! I thought it might end up to runny, but that turned out gr8!"
"I was looking for a different recipe for butternut squash and I came across this one. It was a BIG hit with the kids and my dad for Thanksgiving....will be making this again!!!"
"Make this for every thanksgiving. It is a gret hit every year. I double the topping and use 2 pkgs. of frozen squash. It is now a tradition."
"Wonderful recipe! I made it for our family reunion and there wasn't a drop left! I had several requests for the recipe. I made a couple changes: added pumpkin pie spice to both the squash and topping and left out the coconut. It was requested that I make it for Thanksgiving, too. I can see this being a regular dish for us, because even my picky 7 year old asked for seconds!"
"We love this"
"This is the most requested recipe I have. It is so simple to prepare. During the holidays when were invited to a family get together I'm always asked to bring this dish. Everyone loves it!"
"I make this at leat once a month. My kiddos all love it. Instead of the rice crispies cereal, I always use Cascadian Farms Oat & Honey Granola cereal. It even tastes great the next day as leftovers!"
"What a great dish!! This will definitely be made again at my house."
"smooth creamy crunchy and delious"
"It's easy to see why this is an award winner! My family enjoyed this and my grandson even asked for seconds which is unheard of as he isn't too crazy about vegetables."
"I made this for a potluck and got a request for the recipe."
"The topping is what makes this so good...most of the time I double the topping for it."
"I cheated and bought frozen squash. Two packages thawed and viola! My whole family LOVES it! I want to make it all the time, but I keep it for special occassions just to make it more of a treat!"
"I made this recipe for the first time on Thanksgiving. That was about 23 years ago. Ive been requested to bring this every year since on Thanksgiving. Even the kids like it. I double the batch, cooking it longer because it is thicker in the casserole dish, and never have any leftovers. The dish is always empty when it it time for cleanup."
"This recipe tastes delicious. I took it to a potluck dinner and everyone said it ought to have been placed on the dessert table. This side dish is so sweet it hardly counts as eating a vegetable. I skipped the pecans. I used a 9x13, which of course made this recipe look like hardly anything in the dish. I would make this again, but I will look first for a recipe with less sugar."
"This is a fabulous recipe. It has replaced yams at our Thanksgiving table. Yummy!"
"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!"
"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!"
"i found this a bit too sweet. i'd cut down the sugar next time"