Recipe by Jiniwin Schroeder
"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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mashed, cooked butternut squash
sweetened condensed milk
heavy whipping cream
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 sweet that you could still taste the squash. Next time I will make with evaporated milk to save a bit of the expense.
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 weren't converted by this one. The topping was really good.
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 another egg, some cinnamon and nutmeg and at least doubled the amount of pecans in the topping. It was a hit, but I heard lots of jokes about hardening of the arteries because of all the yummy butter in it. My husband says it tastes like a cross between pumpkin and pecan pie.
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 the recipe! Trust me, that says alot.
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 squash, 2 eggs, 1/2 cup brown sugar, 1/2 cup whole milk, 1/4 cup butter, 2 tsp vanilla. Baked as directed. Great texture, not too sweet, still tasted like squash. My kids LOVED it too!
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 when serve as a side dish. YUM! Every one of the dinner guests made a comment how good it was and asked for the recipe. I was a little leary about the topping that goes on the top but it is a must. The guest loved the topping. I did cut down on the sugar as suggested by other reviewers and I did have to bake mine at least an extra half hour or more. The end results were great. Thanks for the recipe. This recipe goes in my recipe file as a keeper.
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. I topped it with half a package of ritz crackers crushed. It was easier than making the topping and not so fattening. I got great feedback when I made it this way. It was the dish of the evening. I will be making it like this from now on.
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, so used
evaporated milk. I forgot(?) to put the topping on and this was still
scrum-diddly-umptious. I'm going to do the topping next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Southern Butternut Squash
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 288
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