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

Special Squash Casserole Recipe

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4.5 17
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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

1 serving (3/4 cup) equals 279 calories, 12 g fat (7 g saturated fat), 91 mg cholesterol, 146 mg sodium, 41 g carbohydrate, 4 g fiber, 4 g 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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Reviewed Jan. 8, 2016

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

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."

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."

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."

Reviewed Sep. 20, 2012

"great comfort dish!"

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