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Creamy Butternut Squash Casserole

 Creamy Butternut Squash Casserole
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
6 ServingsPrep: 30 min. Bake: 30 min.

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 McCormick® Pure Vanilla Extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Directions

  • 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.
  • 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.
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.