Butternut Squash Casserole

SUBMITTED BY: Carolyn PHOTO BY: Mark B.

"This squash casserole will go well with any turkey or ham dinner. Feel like eating pecans rather than walnuts? Go right ahead, they are a great substitute!"

SERVINGS & SCALING

Original recipe yield: 6 servings

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INGREDIENTS

3 cups mashed, cooked butternut squash
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup margarine, melted
1 (8 ounce) can crushed pineapple with juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1/3 cup chopped walnuts

READ REVIEWS (40)

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C). Grease one 2 quart casserole dish and set aside.
Combine the butternut squash, white sugar, brown sugar, margarine, pineapple, cinnamon, vanilla and nutmeg. Mix well and pour into casserole dish.
Sprinkle with chopped nuts and bake for 40 to 45 minutes.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 1, 2002 by COOK IN MARYLAND

Be careful with this recipe. It is very good and makes a beautiful presentation. However, the flavor is very rich...a small serving will be plenty. Would be great for Thanksgiving or some other special occassion. Not something you would "whip-up" on a school night. It's a keeper for when we have guests.

6 users found this review helpful

Reviewed on Oct. 8, 2006 by Ivy

This was a big hit at a community pot luck. I increased the squash to 5 cups and reduced the white sugar. It was delicious and I'll be making it again.

4 users found this review helpful