Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This delicious recipe combines butternut squash, sugar, milk, vanilla, eggs and margarine to make a creamy casserole you'll be proud to serve.

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Recipe Summary test

prep:
15 mins
cook:
1 hr 40 mins
total:
1 hr 55 mins
Servings:
15
Yield:
15 servings
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Place squash, cut-sides down, on prepared baking sheet.

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  • Bake squash in the preheated oven until soft, 45 minutes to 1 hour. Scoop out and mash squash flesh.

  • Stir 3 cups mashed squash, milk, white sugar, eggs, 1/4 cup melted margarine, flour, vanilla extract, cinnamon, nutmeg, ginger, and salt together in a 9x13-inch casserole dish. Spread mixture into an even layer.

  • Bake in the oven until casserole is set, about 45 minutes. Stir brown sugar, pecans, and 1/2 cup melted margarine together in a bowl. Sprinkle pecan mixture over the top of the casserole. Continue baking casserole until top is browned, 10 to 15 minutes more.

Nutrition Facts

300 calories; protein 3.6g; carbohydrates 38.9g; fat 15.8g; cholesterol 39.2mg; sodium 146.4mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 5 stars
08/19/2019
Easy as "pie" (actually, easier!!) and Delicious! Read More
(1)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/19/2019
Easy as "pie" (actually, easier!!) and Delicious! Read More
(1)
Rating: 5 stars
12/04/2020
Used a 3.5lb butternut squash, it only filled an 8x8 pan cutting the eggs, milk & sugar by half. Tasted delicious absolutely the best squash dish ever! Also made it using 5lbs of Kabocha squash cut the sugar in half and eggs to 2. This filled a 9x13 pan. Kabocha is nuttier and less sweet than butternut so if you want to use the full sugar amount that would be fine too. The topping is a bit weird, used a flour&butter based topping instead. Read More
(1)
Rating: 5 stars
11/18/2015
I LOVED this recipe. I did change the sugar. I used 1/2 c white sugar and 1/2 c brown sugar and omitted the topping. Think it's perfect without being over sweet. Read More
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