Butternut Squash Casserole Recipe

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Most Helpful Positive Review

Dec 05, 2004

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.

—Tricky835

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Most Helpful Critical Review

Oct 02, 2011

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.

—Paulypfunk

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424 Ratings

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Dec 11, 2003

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.

—JUDY9

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Nov 23, 2005

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!

—Krystal James

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Nov 16, 2007

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.

—PETRIE27

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Dec 01, 2007

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).

—LORNA C

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Oct 15, 2006

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.

—BSAMSON

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Jul 10, 2008

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.

—motorcitygal

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Nutrition

Calories
320 kcal
16%

Carbohydrates
48.7 g
16%

Cholesterol
44 mg
15%

Fat
13.5 g
21%

Fiber
3.8 g
15%

Protein
4.1 g
8%

Sodium
208 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Butternut Squash Casserole

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 320
Calories from Fat: 121

% Daily Value *
Total Fat 13.5g 21 %
Saturated Fat 2.9g 15 %
Cholesterol 44mg 15 %
Sodium 208mg 8 %
Potassium 440mg 12 %
Total Carbohydrates 48.7g 16 %
Dietary Fiber 3.8g 15 %
Protein 4.1g 8 %
** Sugars 26.5g
Vitamin A 289 %
Vitamin C 32 %
Calcium 13 %
Iron 14 %
Thiamin 17 %
Niacin 20 %
Vitamin B6 12 %
Magnesium 15 %
Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.