Reviewed: Dec. 20, 2009

Delicious, a lot of compliments on this recipe. Thank you!

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Natalie Rose

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Reviewed: Dec. 6, 2009

was okay; i still have some left over from Thanksgiving.

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SWEETIE79

Cooking Level: Expert

Home Town: Avenel, New Jersey, USA

Living In: Lakewood, New Jersey, USA

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Reviewed: Nov. 29, 2009

Little too sweet for my taste but was a great hit.

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LEATHCOOK

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Reviewed: Nov. 27, 2009

This was so good. I made this for Thanksgiving Dinner and it was a big hit. Per the advice of others, I cut down on the sugar by half. For the topping, I chose not to use the cookies because I didn't want it to taste like a dessert. I substituted oats combined with chopped pecans, cinnamon and a little flour. Again, I cut way down on the sugar by half. I mixed it all with melted butter until crumbly and topped the casserole.

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ANGCHICK

Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

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Reviewed: Nov. 25, 2009

Most awesome Butternut squash recipe I have found! I have made it 2 years now for Thanksgiving and everyone raves about it! I will be making it this year again for Thansgiving and I've also made it for Christmas dinner! I am not allowed to cut back on the sugar (per my husband) however if you put in 1/2 cup of white sugar I think it would still be great.

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sweeters

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Reviewed: Nov. 25, 2009

I made this for Christmas a couple years ago when my husband and I hosted and my family loved it! It is delicious! My mom is hosting Thanksgiving this year, and she asked me to make this and bring it again.

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VERADICERE

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Nov. 17, 2009

Awesome

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saturnval

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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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