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Special Squash Casserole

 Special Squash Casserole
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
8-10 ServingsPrep: 50 min. Bake: 1 hour

Ingredients

  • 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
  • TOPPING:
  • 1/2 cup crushed vanilla wafers (about 15 wafers)
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter, melted

Directions

  • 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;.
  • Beat in the milk, butter, eggs and vanilla. Combine the dry
  • ingredients; gradually add to squash mixture and mix well.
  • Transfer to a greased 2-qt. baking dish. Cover and bake at 350°
  • for 45 minutes.
  • Meanwhile, in a small bowl, combine topping ingredients until

2 of 2

Special Squash Casserole (continued)

Directions (continued)

  • 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.