Southern Butternut Squash Recipe -
Southern Butternut Squash Recipe

Southern Butternut Squash

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"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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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.
  2. Blend together the butternut squash, sweetened condensed milk, eggs, butter, vanilla, cream and sugar.
  3. Pour into prepared casserole dish and bake at 350 degrees F (175 degrees C) for 30 to 45 minutes or until set and edges begin to bubble.
  4. Prepare a topping if desired by combining 1 cup brown sugar, 1/3 cup flour, 1/3 cup butter and 1/2 cup chopped nuts. Mix together and sprinkle over squash before baking.
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Reviews More Reviews

Most Helpful Positive Review
Nov 30, 2005

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.

Most Helpful Critical Review
Dec 01, 2002

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.


98 Ratings

Jan 17, 2004

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.

Oct 30, 2003

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.

Nov 25, 2007

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!

Oct 30, 2003

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.

Aug 07, 2007

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.

Dec 17, 2002

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. Thanks Jiniwin.


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  • Calories
  • 581 kcal
  • 29%
  • Carbohydrates
  • 70.6 g
  • 23%
  • Cholesterol
  • 176 mg
  • 59%
  • Fat
  • 32 g
  • 49%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 502 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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