Creamy Butternut Squash Casserole Recipe
Creamy Butternut Squash Casserole Recipe photo by Taste of Home
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Creamy Butternut Squash Casserole Recipe

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4.5 12 14
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When Mom didn't couldn’t get sweet potatoes in Zimbabwe, she substituted this creamy casserole, adding sweetness and spice to butternut squash. It soon became a family favorite. —Susan Hansen Auburn, Alabama
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 6 servings


  • 2 medium butternut squash, peeled and cut into chunks
  • 1/2 cup sugar
  • 2 large eggs
  • 1/4 cup milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Nutritional Facts

3/4 cup: 246 calories, 6g fat (3g saturated fat), 82mg cholesterol, 75mg sodium, 47g carbohydrate (24g sugars, 9g fiber), 5g protein.


  1. Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain.
  2. In a small bowl, beat squash until smooth. Add the remaining ingredients; beat well. Spoon into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until a thermometer inserted near the center reads 160°. Yield: 6 servings.
Originally published as Butternut Squash Casserole in Taste of Home June/July 2007, p35

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katlaydee3 User ID: 3741999 149510
Reviewed Aug. 31, 2014

"We did not really care for this recipe. Very little flavor."

j_eavou User ID: 3311243 149507
Reviewed Jan. 4, 2014

"this was fantastic! I baked 1 big squash until soft and scraped out, mashed it instead of beating...also used buttermilk and brown sugar. EVERYONE loved this at my dinner party for 12, including the kids."

Leilana User ID: 897210 143253
Reviewed Oct. 31, 2013

"I've been making this every Thanksgiving since TOH gave the recipe a few years ago. It is delicious however...I do not use the cinnamon or nutmeg. I made it with them the first year and it didn't taste all that great. Several people said, "It would probably be good without the cinnamon and nutmeg." So the next year I made it without them and I only use 1/2 tsp of vanilla (1 tsp is too sweet...even for a sweet lover like me) and it's been a huge hit every since. I do not bother to peel the squash or cut it into chunks. I just cut it in half, remove the seeds and steam it and then scoop it out when it's cool. You're just going to mash it so why bother taking the time to peel and cube it?"

omahataxidriver User ID: 5143548 149496
Reviewed Jan. 2, 2013

"Its good but its sweet!... probally wouldn't serve it with the meat loaf next time unless it was for dessert."

ginger66 User ID: 2379798 71540
Reviewed Oct. 7, 2012

"I added bit of instant potato flakes to make my squash less runny and topped it with chopped pecans. It seems more like a dessert than a side dish. I will make this again!"

patra2424 User ID: 5455594 109590
Reviewed Nov. 26, 2010

"made for Thanksgiving,,very good..doubled recipe (used alittle less sugar,maybe 3/4 cup, because I doubled) plenty sweet enough.."

kjordet User ID: 2172133 117325
Reviewed Nov. 1, 2010

"This is fantastic - it almost competes with pumpkin pie!"

jenluv37 User ID: 3627926 117324
Reviewed Apr. 29, 2010

"Good flavor but I felt like it needed some texture. I will probably add some chopped pecans or something next time. My husband loved it though!"

roussy User ID: 4419972 56163
Reviewed Dec. 29, 2009

"Absolutely fantastic, and always a hit when I make it."

Erika1982 User ID: 4523109 60031
Reviewed Nov. 25, 2009

"Absolutely love this side dish. Great for potlucks and the holidays"

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