Easy Butternut Squash Casserole
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Ingredients1 h 55 m servings 300
Original recipe yields 15 servings
- 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.
- 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.
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Per Serving: 300 calories; 15.8 38.9 3.6 39 146 Full nutrition
ReviewsRead all reviews 2
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.