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Butternut Squash Casserole
SUBMITTED BY:
VPMSAVGA
PHOTO BY:
Monica
"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!!!"
RECIPE RATING:
Read Reviews
(204)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
1 Hr
READY IN
1 Hr 15 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 butternut squash
1 cup white sugar
1 1/2 cups milk
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons all-purpose flour
3 eggs
1/4 cup margarine, melted
TOPPING
1/2 (16 ounce) package vanilla wafers, crushed
1/2 cup margarine, melted
1 cup brown sugar
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DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
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.
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.
Bake in preheated oven for 45 minutes, or until set.
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.
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REVIEWS
Reviewed on Dec. 5, 2004 by A. Achter
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A. Achter
Dec. 5, 2004
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. Blended in a blender to make smooth puree. Used a 1/2 C Splenda, added 1tsp Cinnamon and 1/2tsp Nutmeg. For a topping I used 1/4C brown sugar, 1/8C butter and 2C Honey Bunches of Oats cereal (as suggested by another to use cornflakes, I used what I had on hand and loved the result). Will definately make again.
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17 users found this review helpful
I like this recipie, but made a few changes as suggested by others... Instead of microwaving...
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Reviewed on Dec. 11, 2003 by JUDY9
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JUDY9
Dec. 11, 2003
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 boiling it. I just cut the squash in half, scoop out the seeds, and roast it at 375 for 45 min-1 hour. It is easier to just scoop out the cooked sqaush than peel the skin off the little chunks. This does take longer, but in my opinion, it is much easier. I also add cinnamon, nutmeg and ginger which adds a nice flavor. The last thing that I change is that instead of the suggested topping, I use chopped pecans.
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13 users found this review helpful
I love butternut squash and this is a great recipe to get started with. I've made this recipe...
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Reviewed on Nov. 23, 2005 by Krystal James
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Krystal James
Nov. 23, 2005
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 that you are supposed to scoop the inside out of the "rind". I found that out after I mashed it up and it was still hard. I spent a good hour trying to pick the rind out of the mashed squash. It would be helpful if the reicpe mentioned that step for new cooks!
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12 users found this review helpful
I am a newlywed and havne't done much cooking. I have prepared this for Thanksgiving ahead of...
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Reviewed on Oct. 15, 2006 by BSAMSON
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BSAMSON
Oct. 15, 2006
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 min-1 hour. Used a 1/2 C sugar, added 1tsp Cinnamon and 1/2tsp Nutmeg. Used an 8x8 pan. For a topping I used 1/4C brown sugar, 1/8C butter and 2C Honey Bunches of Oats cereal.
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9 users found this review helpful
A splicing of many of the review-based mods caused this first attempt to use butternut squash...
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Reviewed on Nov. 16, 2007 by
PETRIE27
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PETRIE27
Nov. 16, 2007
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 "as is" with the exception of adding a little cinnamon, ginger, and oops, I had it out, but I forgot to add the brown sugar to the topping. Didn't matter though, Everyone raved over it! I read the reviews and I'm so glad I didn't cut back on the sugar. I don't think I would have liked it so much without the full amount of sugar. It's like a pumpkin type of dessert or a Thanksgiving side dish but I served it on a normal weeknight and it was excellent! I definitely suggest that you try the recipe before cutting back unless you need to watch your sugar intake or for personal preferences. Thanks for a delicious recipe! UPDATE- I used the brown sugar in the topping this time and it was way too sweet. I'll make it again w/o the brown sugar in the topping like the first time.
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7 users found this review helpful
Big success! This is the first time I've ever cooked any kind of squash. I took other...
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Reviewed on Nov. 20, 2006 by Terri
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Terri
Nov. 20, 2006
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 and cubed) in their produce dept. This cuts the prep time way down.
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7 users found this review helpful
This recipe is one of my family's favorites!!! I also add 1 cup chopped pecans to the topping....
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Reviewed on Oct. 15, 2003 by NDOMMEL
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NDOMMEL
Oct. 15, 2003
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 was! Highly recommend the orange extract.
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6 users found this review helpful
This recipe is good, but a bit on the sweet side for me. The second time I made it I cut the...
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Reviewed on Oct. 15, 2003 by KATEIRENE
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KATEIRENE
Oct. 15, 2003
I thought this recipe was a bit too sweet. It really could have substituted as a dessert! If I was going to make it again, I'd cut some of the sugar out. The crumb topping was delish! I found it easier to cut the squash in half, roast it cut side down in the oven, then scoop out the insides & mash!
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5 users found this review helpful
I thought this recipe was a bit too sweet. It really could have substituted as a dessert! If I...
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Reviewed on Oct. 15, 2003 by AIAROSSI
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AIAROSSI
Oct. 15, 2003
I made this recipe with 3/4 cup white sugar and around 1.25-1.33 cup milk per suggestions on the site. Used about 2/3 of a 12 ounce box of Nilla wafers and the topping was as thick as the souffle. This was very sweet, the topping overpowered the squash souffle. Even the souffle without the topping was very sweet. I think maybe making it in a 8X8 pan instead of 9X13 would make the souffle a little thicker and more appealing (in the 9X13 pan, the souffle was pretty thin). That being said, I think, with a little tweaking, this could really be very good.
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5 users found this review helpful
I made this recipe with 3/4 cup white sugar and around 1.25-1.33 cup milk per suggestions on...
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Reviewed on Sep. 8, 2006 by
Imout
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Imout
Sep. 8, 2006
Four stars since I managed to get my "picky & fussy" grand-daughter to eat this; however, I found it to be on the sweet side for my liking. Tip: To reserve nutrients from squash, microwave cubes of squash in a covered bowl with a smidgeon of water -- also better flavor.
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