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Winter Squash Casserole

Winter Squash Casserole

"Years ago, our vegetable garden kept us well supplied all year long. Dad stored huge piles of potatoes and squash in the coldest part of the basement. In winter the squash was so hard. Mother sometimes used an ax to cut it into small pieces for cooking! Her hard work was worth it, because we really enjoyed this wonderful casserole!"
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Ingredients

1 h servings
Serving size has been adjusted!
Original recipe yields 12 servings

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Directions

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  1. In a large bowl, combine the first five ingredients. Pour int a ungreased 13-in. x 9-in. x 2-in. baking dish.
  2. Combine topping ingredients and crumble over the top. Bake, uncovered, at 350 degrees F for 45 minutes or until a knife inserted near the center comes out clean.

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Reviews

Read all reviews 20
  1. 23 Ratings

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Most helpful positive review

I made this for Christmas dinner and it received rave reviews. People thought it was pumpkin pie. I did substitute the almonds with pecans and I reduced the sugar to 1/2 cup (brown). Delicious.

Most helpful critical review

This was tasty, but a little too sweet for me. I did appreciate the crunch of the almonds and the nice squash flavor. Many winter squash casseroles cover up the flavor of the squash. Since I LOV...

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I made this for Christmas dinner and it received rave reviews. People thought it was pumpkin pie. I did substitute the almonds with pecans and I reduced the sugar to 1/2 cup (brown). Delicious.

After researching different ways to get the squash out to mash it (still not sure I did it the right way) but it was FABULOUS...my family hates squash...or so they thought. They now love it! I...

I used kabocha squash, added a sprinkle of cinnamon and nutmeg, subbed brown sugar for all the sugar called for and used pecans instead of almonds.

Excellent recipe! Followed recipe as is. The only change I made was to double the toppings for a somewhat complete coverage on top for a crust. Lots of compliments at the Thanksgiving potlu...

Awesome Awesome dish! This was so yummy! It was very sweet- so next time I might consider adding a bit less sugar, but I have a sweet tooth so I highly doubt it! I used frozen winter squash, coo...

I used a food processor to mash up the squash and baked it before doing so. i only added a few table spoons of brown sugar. i added Cinnamon, pumpkin pie spice, and a cap of vanilla. i only spri...

This is a high-fat, high-calorie dish, but it tastes SOOOO wonderful. I had to substitute pecans for almonds since that was what I had on hand and my butter was a bit too soft so I had to plop,...

This recipe was delicious! I did substitute, but it still turned out excellent. Here is what I did: I used coconut sugar instead of regular sugar, I halved the amount of butter, then used hal...

This was tasty, but a little too sweet for me. I did appreciate the crunch of the almonds and the nice squash flavor. Many winter squash casseroles cover up the flavor of the squash. Since I LOV...

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