Reviewed: Nov. 17, 2009

Awesome

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Reviewed: Nov. 16, 2009

This is really delicious. Definitely like dessert. I have made several times. I always bake the squash. Also I put the topping ingredients in the food processor and it carmelizes nicely, makes it a little like a creme brulee topping if you broil for a couple of minutes. Also, mix eggs first and let squash cool to avoid have cooked eggs streaming thru custard center. I find butter to be slightly more delicious. Fabulous! Pleases even my impossible to please Aunt! Thank you for wonderful family recipe!

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jujubee

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Reviewed: Nov. 16, 2009

My husband hates squash, but loved this dish. My kids also gobbled it up. I didn't have any vanilla wafers, so I used graham crackers for the top instead and it still tasted great.

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juliev

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Reviewed: Nov. 10, 2009

Was really good.. but i did alter the original recipe. I wanted to make it as a side dish and instinctively knew that 1 cup of sugar would make it more like a dessert. That being said I used 1/4 cup of sugar (i used sugar in the raw) and only 1 cup of milk (i used unsweetened vanilla almond milk). This cut back on calories and fat. I did not have margarine so i did use butter and I used basic graham crackers 1/4 cup of butter and 1/2 cup of brown sugar for the topping. The end result was more like a custard and worked well as a side dish. It was still sweet, just not overpowering sweet. My kids GOBBLED IT UP!! A testimony to the squash.

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NJ2CA

Cooking Level: Expert

Home Town: Hackettstown, New Jersey, USA

Living In: Orange, California, USA

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Reviewed: Nov. 10, 2009

Yummy-yummy for the tummy! This is one of those recipes you never let go of!

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Yumm's_the_word

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Reviewed: Nov. 7, 2009

This was really good however the brown sugar/ butter glaze that I used for the top made the texture like soggy cornbread. I didn't add the 1c of white sugar but instead used about 1/4c of brown sugar, the flavor was impeccable! I think that I used to much butter for the glaze as it wasn't crumbly but more like caramel. Next time I won't even use the glaze but will try some marshmallows instead! I did double it and it filled a 9x13. It looked like a yummy pan of cornbread when it was done!

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auntbeth

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Reviewed: Oct. 30, 2009

I love this casserole, I've made it at least 5 times. The recipe as-is is a great dessert, but to use it as a side dish I reduced the sugar in the actual dish to 1/4 cup and I used crushed up Fiber One cereal in the topping instead of the cookies. I reduced both the sugar and the butter in the topping. I think it's too thin in the 13x9 pan so I use an 8x8 dish and it's perfect.

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karenads

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Reviewed: Oct. 24, 2009

Very good, but takes a long time to make.

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Lindsay

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

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Reviewed: Oct. 20, 2009

I wish I could rate this more than 5 stars! My family LOVED it. It was my first time using butternut squash, but won't be my last. I only substituted the margarine with butter and glad I did. I used an 8x8 pan which yielded a much thicker custard. On other suggestions, as well as my 11 year old, I will try some cinnamon and nutmeg next time (which will be really soon).

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Leanne

Cooking Level: Intermediate

Home Town: Montclair, New Jersey, USA

Living In: Newark, New Jersey, USA

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Reviewed: Oct. 8, 2009

This is a delicious recipe. I used a small squash that made about 1 cup cooked mashed. I used 1/3 the amounts of the other ingredients and honey graham crackers instead of vanilla wafers (grandkids ate the cookies). The family thought I had given them dessert with dinner! We WILL be adding this to the Thanksgiving menu.

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1mom3kids

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Reviewed: Sep. 24, 2009

This was an excellent recipe. I also baked it in a smaller dish, for the recalculated version, and it was great! Its had a sweet taste and yet it was a veggie! Great for the kids. I shared it with a few ladies from my church who also enjoyed it. I will defenitly make it again, probably a Thanksgiving dish.

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Niki

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Reviewed: Sep. 23, 2009

I recalculated the ingredient amounts based on what I had on hand, 1/4 of a large butternut squash, and I also put the ingredients in a smaller glass pan, an about 8x5 one. Even though the pan was smaller, I still baked for 40min. Reminds me of pumpkin pie but without a crust. It is like a better, baked, dessert version of this squash by itself; you can taste the difference with the egg and milk added. I liked this and might make it again.

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cindyay

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Reviewed: Sep. 7, 2009

This recipe was great. My husband said that if I had put it in a fancy dish, it would have been just like something at Ruth's Chris (a really fancy steak place). I didn't use the cookies in the topping, but used all the other ingredients the same. I used a combination of baking in the oven and the microwave to cook the squash until tender. It was a bit of work to get the rind off the squash, but it was worth it!. I will definitely make this again. Thanks for posting.

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nikki

Cooking Level: Intermediate

Home Town: Mason City, Iowa, USA

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Reviewed: Aug. 31, 2009

So good, the topping reminds me of pecan pie. Made exactly as recipe said, but cut squash, took out seeds and baked then scooped out and mashed. I used all the ingredients as listed and it was perfect!!

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alana

Cooking Level: Expert

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Reviewed: Apr. 12, 2009

I was looking for a recipe that resembled Kenny Rogers Roasters butternut squash casserole & this one is oh so close & oh so yummy! I think I will cut down the brown sugar next time but it was great! Thank you so much!

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icequeen13

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Reviewed: Mar. 8, 2009

Some of my family members are obsessed and beg for this every holiday! It is a lot of work for me but everyone loves it!

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YAELIE24

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Reviewed: Jan. 18, 2009

I have to say FANTASTIC! This dish was so good paired with a pork tenderloin. I like others, had to improvise, instead of vanilla wafers (I didn't have on hand) I used 1 cup of frosted flakes with half the brown sugar and melted butter. I also used a little smaller casserole dish as suggested by other reviews. My guests and husband were so impressed. Thanks so much for a great recipe.

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Kade

Cooking Level: Intermediate

Home Town: Brentwood, New York, USA

Living In: Manchester, New Hampshire, USA

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Reviewed: Jan. 5, 2009

I cut the sugars both in the dish and to go on top and it was much better the second time around. I also used a smaller casserole dish and it didn't seem as dry and gave it more of a squash feel than a dessert.

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Karine

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Reviewed: Jan. 3, 2009

I was hoping to find a recipe similar to something I had at a restaurant before. This was so, so close! I served this for some friends at Christmas time and it was a huge hit! Tasted fabulous! I also BAKED my squash instead of microwaving. The only thing I would change about this recipe is the topping. The restaurant version I had was a cake consistency, and this was more crunchy -- still delicious, though. Otherwise, this would be a perfect 5-Star rating from me. Preference aside, this is a fantastic recipe as-is.

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FireCoral417

Cooking Level: Expert

Living In: Deerfield Beach, Florida, USA

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Reviewed: Dec. 23, 2008

Delicious! I didn't have a lot of time so just sliced the squash in half and microwaved it until it was soft enough to scoop out of the shell. Also didn't have the vanilla wafers so I tried putting some corn flakes in it (we use these with our sweet potato casserole). I think it would have been better to have just used the butter and brown sugar. And yes, it was sweet, but my family likes sweet!

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Amy

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Butternut Squash Casserole

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