Rating: 4.54 stars
111 Ratings
  • 5 star values: 77
  • 4 star values: 24
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 1

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!

Recipe Summary test

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
5
Yield:
4 to 6 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.

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  • Blend together the butternut squash, sweetened condensed milk, eggs, butter, vanilla, whipping cream, and sugar.

  • Pour into prepared casserole dish. Prepare topping, if desired: combine brown sugar, flour, 1/3 cup butter, and chopped nuts. Mix together and sprinkle over squash.

  • Bake in preheated oven until set and edges begin to bubble, 30 to 45 minutes.

Nutrition Facts

764 calories; protein 7.9g; carbohydrates 72.3g; fat 52g; cholesterol 198.4mg; sodium 588.4mg. Full Nutrition
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Reviews (96)

Most helpful positive review

Rating: 5 stars
11/30/2005
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. Read More
(49)

Most helpful critical review

Rating: 3 stars
12/01/2002
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. Read More
(6)
111 Ratings
  • 5 star values: 77
  • 4 star values: 24
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
11/30/2005
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. Read More
(49)
Rating: 4 stars
01/17/2004
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. Read More
(44)
Rating: 5 stars
10/30/2003
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. Read More
(39)
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Rating: 5 stars
11/25/2007
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! Read More
(31)
Rating: 5 stars
10/30/2003
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. Read More
(22)
Rating: 4 stars
08/07/2007
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. Read More
(18)
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Rating: 5 stars
12/17/2002
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. Read More
(11)
Rating: 5 stars
12/01/2002
I thought this was a side dish first until I added the sugar... 1 cup?! Oh then I realized that it is going to dessert! =) Turned out really good and we really liked it. (Can't make it too often though since my dh is trying to lose weight. Ha) Read More
(10)
Rating: 5 stars
12/01/2002
This was my first time cooking with butternut squash and it turned out great. All of my co-workers loved it. Thanks for sharing! Read More
(7)
Rating: 3 stars
12/01/2002
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. Read More
(6)