I didn't use the crackers as toping, just topped with margarine and brown sugar. This recipe has endless possibilities. Serve with a berry sauce, serve with berry sauce and ice cream or soy ice cream. I used soy milk instead of whole milk. The topping can be created with lightly roast almonds, brown sugar and margarine. Endless possibilities.

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.

made this the same night as the acorn squash. wonderful! never have i tried a winter squash! will make again!

This is absolutely wonderful! Will definitely make again.

I had never made squash before so I was a little skeptical, but this was amazing! I baked the squash before hand for 45min and used ritz crackers on top. Also used half the sugar. Definately worth the time it takes!

My guests liked it but I thought it was tough to prepare the squash and the directions were confusing. I think the topping was too much and cut the wafers in half.

Family loved this side dish. It was easy to prepare.

This casserole turns out much better when you double the amount of squash and roast them in the oven first.

This was great! Everyone seemed to enjoy it!! Made a large 9x13 casserole and I used about one and a half large butternut squash. I followed other reader's suggestions and used 1/2 the sugar and I used ritz crackers instead of vanilla wafers. The casserole does thicken and "set" when you bake it. I thought this was perfect and I would definitely make it again!!!

We like it quite a bit. I used less sugar and butter and it still tasted very good. I've already made it 2 times since.

I changed the sugar to 3/4 cup and added a 5 ounce package of chopped pecans to the topping. I will make this again and again! I roasted the squash as recommended but an FYI, to peel raw squash, I cut it in half and use my veggie peeler THEN cube it. So much easier!

This was awesome, very flavorfull everyone loved this I made it for an Easter dinner.

I just tried this recipe and changed a few things to my taste and it was WONDERFUL! Love it! I used butter instead of magarine. I added about a tablespoon of molasses and about a quarter teaspoon each of ginger, cinnamon and allspice. I used Cracklin' Oat Bran Cereal instead of Vanilla Wafers because that is what I happened to have here and I reduced the brown sugar to a half cup because I felt there was enough sugar in the cereal. Oh- I also increased the flour to about a half cup to make it a little fluffier and a little less like custard because I am not a big custard fan. It turned out great. I'm making this next Thanksgiving for sure!

This was great, but maybe next time I'll just sprinkle some pecans or walnuts on it.

OMG...this was delicious. I cut the squash into two lenthwise, removed the seeds and baked in the oven at 350 until tender (about 45 minutes)It is then very easy to scoop out the squash into a bowl. My butternut squash was large but only made a little over 2 cups cooked squash. I changed the recipes by only adding 2 eggs, 1/2 cup sugar, 1 cup fat free evap. milk(richer than plain milk)a little bit of cinnamon and nutmeg. After baking for 45 minutes per recipe, I sprinkled top with brown sugar and chopped pecans. I feel the cookies would have made it way too much like a dessert. It was perfect. Will be a keeper. Great with ham or turkey.

Excellent! Sweet & hearty.

topping gets soggy if saving leftovers