- 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
- 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.
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.
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!"