Special Squash Casserole Recipe
Special Squash Casserole Recipe photo by Taste of Home
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Special Squash Casserole Recipe

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4.5 17 31
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Squash has traditionally been a food our family passes up, but this luscious casserole is an exception to the rule. You won't find it among our Thanksgiving leftovers - it's one of the first dishes to return empty. -Kathleen Cox, Wyoming, Michigan
TOTAL TIME: Prep: 50 min. Bake: 1 hour
MAKES:8-10 servings
TOTAL TIME: Prep: 50 min. Bake: 1 hour
MAKES: 8-10 servings


  • 3 pounds butternut squash, peeled, seeded and cubed
  • 3/4 cup 2% milk
  • 6 tablespoons butter, melted
  • 3 eggs, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup crushed vanilla wafers (about 15 wafers)
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter, melted

Nutritional Facts

3/4 cup: 279 calories, 12g fat (7g saturated fat), 91mg cholesterol, 146mg sodium, 41g carbohydrate (26g sugars, 4g fiber), 4g protein.


  1. Place squash in a large saucepan or Dutch oven; cover with water. Bring to a boil; cover and cook for 25-30 minutes or until tender. Drain and place in a large bowl; beat just until smooth;.
  2. Beat in the milk, butter, eggs and vanilla. Combine the dry ingredients; gradually add to squash mixture and mix well.
  3. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 45 minutes.
  4. Meanwhile, in a small bowl, combine topping ingredients until crumbly; sprinkle over squash. Bake, uncovered, for 12-15 minutes longer or until heated through. Yield: 8-10 servings.
Originally published as Special Squash Casserole in Taste of Home October/November 2000, p29

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Kartay User ID: 8650061 241337
Reviewed Jan. 8, 2016

"Much too sweet and too time consuming to make. Just didn't like it unfortunately."

Foxycook User ID: 6325977 224659
Reviewed Apr. 11, 2015

"I made this casserole as a side for my Easter ham dinner.

I was skeptical about a few things right after reading the ingredients and instructions. I decided I would adjust the recipe before making it the first time.
From experience in making yam/sweet potato casseroles for many years, I knew the squash should be cooked and mashed the day before to allow for extra draining time. They hold a lot of water. I had to drain again in the morning before continuing the steps.
I completely omitted the milk, it would have been too runny.
The three pounds of squash barely fed 6 adults as a side dish.
It was very sweet . I will make it again , but next time with at least one more pound of squash and less sugar.
Also, I didn't cover it while baking. I felt it would produce too much steam and cause it to be too runny.
It did make an appealing looking dish. Everyone asked, "what is that"?
It had a great flavor and texture."

nan4700 User ID: 8129382 28338
Reviewed Nov. 27, 2014

"This was not what I expected. No one cared for it. It was to mushy. Came home and looked up other versions of what is suppose to be like Kenny Roger's Roasters casserole and noticed this one asks for 3 pounds of squash. Others 3 cups. Could it be this one has a typing error? Just to much squash and mushy."

cookjules User ID: 5288946 28671
Reviewed May. 11, 2013

"This tastes really good, almost like pumpkin pie. It is more of a dessert than a main dish. Next time, I will add 1 cup of walnuts."

momof29 User ID: 6105359 33410
Reviewed Sep. 20, 2012

"great comfort dish!"

Jennifer K User ID: 1475505 203849
Reviewed Jan. 12, 2012

"This is now a 'must have' recipe at our Christmas and Thanksgiving dinners!"

Lauraspage User ID: 3614774 80602
Reviewed Dec. 22, 2011

"Love this casserole - have also substituted crushed gingersnaps for the vanilla wafers - my family enjoys both ways."

sTEVElEE User ID: 956054 80600
Reviewed Nov. 21, 2011

"This was a hit last year for Thanksgiving. I thought I lost the recipe. I will be making it this year!!"

deborah abrams User ID: 3624604 32280
Reviewed Oct. 18, 2011

"This is the best recipe, and I've made it for work pot locks and family Thanksgiving dinners. It tastes so close to pumpkin pie you'll be tempted to use whipped cream with it. Love it Love it."

karanian User ID: 651585 28670
Reviewed Nov. 20, 2010

"Perfect for Thanksgiving! It is almost more pie-like than hearty. Very very tasty and fairly easy to make. It reminded us of pumpkin pie."

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