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Special Squash Casserole Recipe

Special Squash Casserole Recipe

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 YIELD: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


  • 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.

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.