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Southern Butternut Squash

"My mother made this dish every year for Thanksgiving and Christmas. Now I make it for my family every year. Whenever we get together for a big meal, they always request I bring it! Delicious!"
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50 m servings 764 cals
Original recipe yields 5 servings (4 to 6 servings)


  • Calories:
  • 764 kcal
  • 38%
  • Fat:
  • 52 g
  • 80%
  • Carbs:
  • 72.3g
  • 23%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 588 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
  2. Blend together the butternut squash, sweetened condensed milk, eggs, butter, vanilla, whipping cream, and sugar.
  3. Pour into prepared casserole dish. Prepare topping, if desired: combine brown sugar, flour, 1/3 cup butter, and chopped nuts. Mix together and sprinkle over squash.
  4. Bake in preheated oven until set and edges begin to bubble, 30 to 45 minutes.

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Read all reviews 91
  1. 104 Ratings

Most helpful positive review

I made this for Thanksgiving, with changes, and it was terrific. I omitted the condensed milk and the sugar, and made a 1/2 batch of the topping. It was a delicious side dish with just enough ...

Most helpful critical review

This recipe was a hit and a miss. People generally liked the initial taste but found it so incredibly sweet they couldn't/didn't eat much of it. Those who didn't like squash to begin with were...

Most helpful
Most positive
Least positive

I made this for Thanksgiving, with changes, and it was terrific. I omitted the condensed milk and the sugar, and made a 1/2 batch of the topping. It was a delicious side dish with just enough ...

This recipe was well-received at the dinner I brought it to. I, however, did make quite a few adjustments. I left out the sugar, increased the sweetened condensed milk to 3/4 cup, added anothe...

OH MY WORD! This is the best butternut squash I have ever had! I made it last Christmas and probably 6-7 more family occasions since. Everyone loves it! My mother in law actually asked ME for ...

MMMMMM made this for Thanksgiving, it was so good I did not eat the mashed potatoes (my favorite!) so I could instead have a second helping of this! I changed it and this is what I did: 3 c squa...

5 star recipe! Absolutely wonderful! The only thing I didn't know if it was to be served cold as a dessert or hot as a side dish. I baked mine a few hours ahead of time so it was just warm wh...

I thought this recipe was amazing with some changes. The first time I made it, I made it as written and it was incredibly sweet. I completely cut out the white sugar and cut the butter in half...

Yummmmmmmmmmmm! My five-year-old even liked this (I told him it was pudding). I was out of Eagle Brand, so made my own (using the famous Heloise recipe). I didn't even have whipping cream,...

I thought this was a side dish first until I added the sugar... 1 cup?!~ Oh, then I realized that it is going to dessert! =) Turned out really good, and we really liked it. (Can't make it too of...

This was my first time cooking with butternut squash and it turned out great. All of my co-workers loved it. Thanks for sharing!