"This recipe is in great demand from my friends and family. It tastes similar to sweet potato souffle, with a custard-like texture. Use with any meal that sweet potatoes seem to go with (for example, ham, pork, etc). Yum yum!!!" — VPMSAVGA
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1 1/2 cups
1/2 (16 ounce) package
vanilla wafers, crushed
I like this recipie, but made a few changes as suggested by others... Instead of microwaving and then boiling, I cut in half, scooped out seeds and baked in oven halved side down until soft. Blended in a blender to make smooth puree. Used a 1/2 C Splenda, added 1tsp Cinnamon and 1/2tsp Nutmeg. For a topping I used 1/4C brown sugar, 1/8C butter and 2C Honey Bunches of Oats cereal (as suggested by another to use cornflakes, I used what I had on hand and loved the result). Will definately make again.
I don't understand what all the fuss is about. WAY too sweet for my tastes and I used about 1/2 the sugar that this recipe called for. If you like yams with little marshmellows at thanksgiving you will like this recipe, I however found it lacking. It badly needed a savory element. I ended up drowning in in goat cheese at the table but I would not make this again. There are too many other good ways to prepare butternut that allow the flavor to stand alone without drowning it in sugar.
I love butternut squash and this is a great recipe to get started with. I've made this recipe many times and have made many modifications. First of all, I like to roast the squash rather than boiling it. I just cut the squash in half, scoop out the seeds, and roast it at 375 for 45 min-1 hour. It is easier to just scoop out the cooked sqaush than peel the skin off the little chunks. This does take longer, but in my opinion, it is much easier. I also add cinnamon, nutmeg and ginger which adds a nice flavor. The last thing that I change is that instead of the suggested topping, I use chopped pecans.
I am a newlywed and havne't done much cooking. I have prepared this for Thanksgiving ahead of time. I have never cooked butternut squash before so I didn't know that after you cook the squash that you are supposed to scoop the inside out of the "rind". I found that out after I mashed it up and it was still hard. I spent a good hour trying to pick the rind out of the mashed squash. It would be helpful if the reicpe mentioned that step for new cooks!
Big success! This is the first time I've ever cooked any kind of squash. I took other reviewers advice and roasted it cut in half, meat side down. The skin peeled right off. I made the recipe "as is" with the exception of adding a little cinnamon, ginger, and oops, I had it out, but I forgot to add the brown sugar to the topping. Didn't matter though, Everyone raved over it! I read the reviews and I'm so glad I didn't cut back on the sugar. I don't think I would have liked it so much without the full amount of sugar. It's like a pumpkin type of dessert or a Thanksgiving side dish but I served it on a normal weeknight and it was excellent! I definitely suggest that you try the recipe before cutting back unless you need to watch your sugar intake or for personal preferences. Thanks for a delicious recipe! UPDATE- I used the brown sugar in the topping this time and it was way too sweet. I'll make it again w/o the brown sugar in the topping like the first time.
With a few tweaks, this was great! I split the butternut squash in two, scooped out the seeds, rubbed 1 tablespoon of butter on the insides and placed it cut side down on a cookie sheet. I baked it at 400 degrees for about 30 minutes until it easily pierced with a knife. Then I scooped out the orange flesh (toss the skin) and mashed it with 1 1/2 cups of skim milk. I mixed it together with only 3 tablespoons of butter and all the other ingredients ( I added the beaten eggs last so they wouldn't cook in the mixing bowl.) I skipped the topping (it was yummy enough already).
A splicing of many of the review-based mods caused this first attempt to use butternut squash a huge success. I cut in half, scooped out seeds and baked in oven halved side down at 375 for 45 min-1 hour. Used a 1/2 C sugar, added 1tsp Cinnamon and 1/2tsp Nutmeg. Used an 8x8 pan. For a topping I used 1/4C brown sugar, 1/8C butter and 2C Honey Bunches of Oats cereal.
Great recipe! I have already made it twice in the last 48 hours because my husband and I are eating it all! My husband was a professional chef and he proclaimed it fabulous. He was really impressed. It tastes even better cold. I just used brown sugar and butter for the topping and it carmalizes and is wonderful.
* Percent Daily Values are based on a 2,000 calorie diet.
Butternut Squash Casserole
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 121
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