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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
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    6 servings


  • 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


  • Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain.
  • In a small bowl, beat squash until smooth. Add the remaining ingredients; beat well. Spoon into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until a thermometer inserted in the center reads 160°.
Nutrition Facts
3/4 cup: 246 calories, 6g fat (3g saturated fat), 82mg cholesterol, 75mg sodium, 47g carbohydrate (24g sugars, 9g fiber), 5g protein.

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Average Rating:
  • katlaydee3
    Aug 31, 2014

    We did not really care for this recipe. Very little flavor.

  • j_eavou
    Jan 4, 2014

    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.

  • Leilana
    Oct 31, 2013

    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?

  • omahataxidriver
    Jan 2, 2013

    Its good but its sweet!... probally wouldn't serve it with the meat loaf next time unless it was for dessert.

  • hhawthorne
    Oct 28, 2012

    No comment left

  • ginger66
    Oct 7, 2012

    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!

  • phuku
    Oct 22, 2011

    No comment left

  • patra2424
    Nov 26, 2010

    made for thanksgiving,,very good..doubled recipe (used alittle less sugar,maybe 3/4 cup, because I doubled) plenty sweet enough..

  • kjordet
    Nov 1, 2010

    This is fantastic - it almost competes with pumpkin pie!

  • jenluv37
    Apr 29, 2010

    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!