Butternut Squash Casserole


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!

Prep Time:
15 mins
Cook Time:
1 hrs
Total Time:
1 hrs 15 mins
15 servings


  • 1 butternut squash

  • 1 cup white sugar

  • 1 ½ cups milk

  • 1 teaspoon vanilla extract

  • 1 pinch salt

  • 2 tablespoons all-purpose flour

  • 3 eggs

  • ¼ cup margarine, melted


  • ½ (16 ounce) package vanilla wafers, crushed

  • ½ cup margarine, melted

  • 1 cup brown sugar


  1. Preheat oven to 425 degrees F (220 degrees C).

  2. 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.

  3. 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.

  4. Bake in preheated oven for 45 minutes, or until set.

  5. 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.

Nutrition Facts (per serving)

320 Calories
14g Fat
49g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 15
Calories 320
% Daily Value *
Total Fat 14g 17%
Saturated Fat 3g 15%
Cholesterol 39mg 13%
Sodium 193mg 8%
Total Carbohydrate 49g 18%
Dietary Fiber 4g 14%
Total Sugars 27g
Protein 4g
Vitamin C 19mg 95%
Calcium 101mg 8%
Iron 1mg 8%
Potassium 440mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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