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Butternut Squash Bake

If I ask our two girls (ages 7 and 14) what to fix for a special meal, this dish is always requested. I discovered this slightly sweet and crunchy-topped casserole at a church dinner about 10 years ago, and now I take it to potluck dinners and come home with an empty dish! -Julie Jahn, Decatur, Indiana
  • Total Time
    Prep: 15 min. Bake: 50 min.
  • Makes
    6-8 servings


  • 1/3 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 can (5 ounces) evaporated milk
  • 1 teaspoon vanilla extract
  • 2 cups mashed cooked butternut squash
  • 1/2 cup crisp rice cereal
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 2 tablespoons butter, melted


  • In a large bowl, cream butter and sugar until fluffy. Beat in the eggs, milk and vanilla. Stir in squash (mixture will be thin).
  • Pour into a greased 11-in. x 7-in. baking pan. Bake, uncovered, at 350° for 45 minutes or until almost set.
  • In a small bowl, combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly.
    Freeze option: Bake casserole as directed without adding topping. Cool; cover and freeze. Freeze topping mixture in a resealable plastic freezer bag. To use, partially thaw casserole and topping in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Sprinkle topping over casserole and bake until bubbly.

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  • annlindblad
    Apr 11, 2019

    My grandchildren love this dish - they call it "Grandma's dessert squash." I do reduce the amount of sugar called for - and it is still delicious.

    Oct 24, 2018

    There is no mention of the amount of squash needed in the above recipe. Ads might be covering it up...

  • debbie
    Mar 1, 2018

    Reviews suggest less sugar.

  • juicyfruit007
    Nov 24, 2017

    This is good. I followed the suggestions of previous reviewers and doubled the recipe while not doubling the sugar. The recipe seems quite versatile and flexible, as to whether you use sweet potatoes or squash, decrease sugar, add spices, use oatmeal as the topping, etc, etc.

  • andrea
    Oct 14, 2017

    i made this for thanksgiving 2 years ago and my family still wants me to make it every fall. i love it!

  • DBKansas
    Nov 6, 2016

    This casserole is better as a dessert. We are not fond of sweetened dishes with dinner, but I thought I would try it just once. The casserole is so extremely sweet that the topping would be overkill. I would happily serve this as a dessert, sans topping. But as a side dish, I would make it without the sugar or vanilla next time. Will be delicious to allow the squash to show its natural taste. We ate this for dessert.

  • _nlfPA
    Oct 8, 2016

    This is a terrific way to prepare butternut squash.The topping makes it almost candy like. So very good!

  • delowenstein
    Feb 9, 2016

    I'd looked at this recipe and didn't notice any coconut being called for! I also followed "Measter's" tip and used spices ( 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. each nutmeg and cloves) as I find squash rather bland as a vegetable. I also used quick oats in place of the rice cereal and added 1/4 tsp. ground cinnamon to topping. I'd used 1 lb. cooked frozen cubed butternut squash which I'd microwaved for 6 minutes, then mashed.

  • seasons4
    Nov 21, 2015

    I have made this delicious squash dish so many times, I couldn't begin to count. There have been many times when guests have wanted to pass on having some ("I don't like squash ") but I have said, "Just try it". Lo & behold, they are soon asking for more.I often double the recipe, but only use 1/2 cup butter & 1 cup sugar. Also, the doubled recipe turns out just fine with the full can of evaporated milk & extra squash if you have it. This year's bumper crop of butternut squash in our garden will ensure that we will enjoy this side dish many times over the winter!

  • Stellie
    May 1, 2015

    I can't count how many times I have made this recipe. If I am using butternut.....this is my go-to recipe. The recipe has been requested from those who have had it at my house. I actually double the recipe and do a 13 X 9 dish. That way a standard size can of evap milk works and I don't have to measure out and have some left back. Depending on the size of my butternut squash. After peeling, cubing and boiling in salted water. I get a 5 to 6 cups yield and I use all and the recipe still comes out fine. I even have made a day or two ahead and refrigerate without baking. And this too helps out with last minute prep when entertaining. As for the topping, I have even served it with marshmallows for a variation. This recipe has never failed me yet. It is definitely a keeper. Actually I have just prepared it for entertaining on Sunday!