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Creamy Butternut Squash Casserole Recipe

Creamy Butternut Squash Casserole Recipe

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. YIELD: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

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.

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.