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

Creamy Butternut Squash Casserole Recipe

Publisher Photo
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

Ingredients

  • 2 medium butternut squash, peeled and cut into chunks
  • 1/2 cup sugar
  • 2 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 equals 246 calories, 6 g fat (3 g saturated fat), 82 mg cholesterol, 75 mg sodium, 47 g carbohydrate, 9 g fiber, 5 g protein.

Directions

  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

Nutritional Facts

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

Reviews for Creamy Butternut Squash Casserole

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Aug. 31, 2014

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

MY REVIEW
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.

MY REVIEW
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?

MY REVIEW
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.

MY REVIEW
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!

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