Special Squash Casserole
Total TimePrep: 50 min. Bake: 1 hour
- 3 pounds butternut squash, peeled, seeded and cubed
- 3/4 cup 2% milk
- 6 tablespoons butter, melted
- 3 large 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
- 1/2 cup crushed vanilla wafers (about 15 wafers)
- 1/4 cup packed brown sugar
- 2 tablespoons butter, melted
- 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 crumbly.
- Sprinkle topping over squash. Bake, uncovered, for 12-15 minutes longer or until heated through.
Nutrition Facts3/4 cup: 279 calories, 12g fat (7g saturated fat), 91mg cholesterol, 146mg sodium, 41g carbohydrate (26g sugars, 4g fiber), 4g protein.
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Jun 26, 2017
This dish reminded me of pumpkin pie!! The topping is a pleasant addition to a tasty dish!!
Jan 8, 2016
Much too sweet and too time consuming to make. Just didn't like it unfortunately.
Apr 11, 2015
I made this casserole as a side for my Easter ham dinner.I was skeptical about a few things right after reading the ingredients and instructions. I decided I would adjust the recipe before making it the first time.From experience in making yam/sweet potato casseroles for many years, I knew the squash should be cooked and mashed the day before to allow for extra draining time. They hold a lot of water. I had to drain again in the morning before continuing the steps.I completely omitted the milk, it would have been too runny.The three pounds of squash barely fed 6 adults as a side dish.It was very sweet . I will make it again , but next time with at least one more pound of squash and less sugar.Also, I didn't cover it while baking. I felt it would produce too much steam and cause it to be too runny.It did make an appealing looking dish. Everyone asked, "what is that"?It had a great flavor and texture.
Nov 27, 2014
This was not what I expected. No one cared for it. It was to mushy. Came home and looked up other versions of what is suppose to be like Kenny Roger's Roasters casserole and noticed this one asks for 3 pounds of squash. Others 3 cups. Could it be this one has a typing error? Just to much squash and mushy.
May 11, 2013
This tastes really good, almost like pumpkin pie. It is more of a dessert than a main dish. Next time, I will add 1 cup of walnuts.
Sep 20, 2012
great comfort dish!
Jan 12, 2012
This is now a 'must have' recipe at our Christmas and Thanksgiving dinners!
Dec 22, 2011
Love this casserole - have also substituted crushed gingersnaps for the vanilla wafers - my family enjoys both ways.
Nov 21, 2011
This was a hit last year for Thanksgiving. I thought I lost the recipe. I will be making it this year!!
Oct 18, 2011
This is the best recipe, and I've made it for work pot locks and family thanksgiving dinners. It tastes so close to pumpkin pie you'll be tempted to use whipped cream with it. Love it Love it.