Butternut Squash Bake

  Side Dishes

If I ask our two girls (ages 7 and 14) what to fix for a special meal, this dish is always requested. I discovered this slightly sweet and crunchy-topped casserole at a church dinner about 10 years ago, and now I take it to potluck dinners and come home with an empty dish!

Butternut Squash Bake

Average Rating: 4.804347

TOTAL TIME: Prep: 15 min. Bake: 50 min.
YIELD: 6-8 servings.

Ingredients

  • 1/3 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 can (5 ounces) evaporated milk
  • 1 teaspoon vanilla extract
  • 2 cups mashed cooked butternut squash

  • TOPPING:
  • 1/2 cup crisp rice cereal
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 2 tablespoons butter, melted

Instructions

  • 1. In a large bowl, cream butter and sugar until fluffy. Beat in the eggs, milk and vanilla. Stir in squash (mixture will be thin).
  • 2. Pour into a greased 11-in. x 7-in. baking pan. Bake, uncovered, at 350° for 45 minutes or until almost set.
  • 3. In a small bowl, combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly.
    Freeze option:
    Bake casserole as directed without adding topping. Cool; cover and freeze. Freeze topping mixture in a resealable plastic freezer bag. To use, partially thaw casserole and topping in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Sprinkle topping over casserole and bake until bubbly.

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