Butternut Squash Casserole

Butternut Squash Casserole

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"This recipe is in great demand from my friends and family. It tastes similar to sweet potato souffle, with a custard-like texture. Use with any meal that sweet potatoes seem to go with (for example, ham, pork, etc). Yum yum!!!"
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Ingredients

1 h 15 m servings 320 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 48.7g
  • 16%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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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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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
  3. In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
  4. Bake in preheated oven for 45 minutes, or until set.
  5. In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.

Reviews

381
  1. 474 Ratings

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Most helpful positive review

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. B...

Most helpful critical review

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 thanksgivin...

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. B...

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 ...

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 t...

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 "a...

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 bak...

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 m...

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 imp...

This recipe is one of my family's favorites!!! I also add 1 cup chopped pecans to the topping. I was thrilled to find that this year Costco sells butternut squash (already removed from the rind ...

This recipe is good, but a bit on the sweet side for me. The second time I made it I cut the sugar in half and used orange extract instead of vanilla...what an interesting flavorful dish THAT wa...