Taste of Home
Creamy Butternut Squash Casserole
TOTAL TIME: Prep: 30 min. Bake: 30 min.
YIELD: 6 servings.
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
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2 medium butternut squash, peeled and cut into chunks
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1/2 cup sugar
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2 large eggs
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1/4 cup milk
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2 tablespoons butter
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1 teaspoon vanilla extract
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1/4 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
Directions
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1.
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.
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2.
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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