Creamy Butternut Squash Casserole
When Mom didn't couldn’t get sweet potatoes in Zimbabwe, she substituted this creamy casserole, adding sweetness and spice to butternut squash. It soon became a family favorite.
—Susan Hansen
Auburn, Alabama
Ingredients
- 2 medium butternut squash, peeled and cut into chunks
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Reviews
We did not really care for this recipe. Very little flavor.
this was fantastic! I baked 1 big squash until soft and scraped out, mashed it instead of beating...also used buttermilk and brown sugar. EVERYONE loved this at my dinner party for 12, including the kids.
I've been making this every Thanksgiving since TOH gave the recipe a few years ago. It is delicious however...I do not use the cinnamon or nutmeg. I made it with them the first year and it didn't taste all that great. Several people said, "It would probably be good without the cinnamon and nutmeg." So the next year I made it without them and I only use 1/2 tsp of vanilla (1 tsp is too sweet...even for a sweet lover like me) and it's been a huge hit every since. I do not bother to peel the squash or cut it into chunks. I just cut it in half, remove the seeds and steam it and then scoop it out when it's cool. You're just going to mash it so why bother taking the time to peel and cube it?
Its good but its sweet!... probally wouldn't serve it with the meat loaf next time unless it was for dessert.
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I added bit of instant potato flakes to make my squash less runny and topped it with chopped pecans. It seems more like a dessert than a side dish. I will make this again!
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made for thanksgiving,,very good..doubled recipe (used alittle less sugar,maybe 3/4 cup, because I doubled) plenty sweet enough..
This is fantastic - it almost competes with pumpkin pie!
Good flavor but I felt like it needed some texture. I will probably add some chopped pecans or something next time. My husband loved it though!