Not too sweet, but creamy and delicious side dish that's very easy to make.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Place the butternut squash into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 5 minutes. Drain and allow to steam dry for a minute or two.

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  • Preheat an oven to 350 degrees F (175 degrees C).

  • Mash the margarine into the butternut squash in a large bowl. Whisk together the flour, eggs, sugar, and non-dairy creamer in a separate bowl. Stir flour mixture into the butternut squash. Spread mixture into a 9x13 inch baking pan. Sprinkle with cinnamon.

  • Bake in the preheated oven until golden brown, about 1 hour.

Nutrition Facts

206 calories; 9.9 g total fat; 47 mg cholesterol; 114 mg sodium. 27.3 g carbohydrates; 3.5 g protein; Full Nutrition


Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/08/2010
This was very good; I made a few alterations using my MIL's traditional recipe. I used 2% instead of the creamer and added an extra 1/4c (3/4c total). I also added 1tsp. vanilla and 6oz No Yolk egg noodles. A nice breakfast dish and a sneaky wayto get in more veggies. Read More
(10)

Most helpful critical review

Rating: 1 stars
06/14/2010
Not a big hit in our family Read More
12 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
10/07/2011
This was a super good recipe! I didn't use frozen squash I roasted a whole butternut in the oven and used that instead. I used whole milk instead of non-dairy creamer because non-dairy creamer just freaks me out...I wonder if it's really a food or something concocted in a lab somewhere. I also swapped brown sugar for the white sugar. Other than that the recipe remained the same and I and my other dinner party guests loved this recipe. Thanks for submitting it! Read More
(14)
Rating: 5 stars
02/08/2010
This was very good; I made a few alterations using my MIL's traditional recipe. I used 2% instead of the creamer and added an extra 1/4c (3/4c total). I also added 1tsp. vanilla and 6oz No Yolk egg noodles. A nice breakfast dish and a sneaky wayto get in more veggies. Read More
(10)
Rating: 5 stars
12/29/2009
My family & I loved this. I had a fresh butternut squash so I baked it and measured the ounces for the recipe. It was delicious hot and as a cold leftover as well. Read More
(8)
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Rating: 5 stars
12/24/2009
Awesome dish and super easy. I couldn't find 160z butternut squash so I used 12oz winter squash. Turned out great. Read More
(6)
Rating: 5 stars
03/30/2010
This was delicious! I made this for Passover substituting 1/2c potato starch for the flour. I also used a whole butternut squash that I had laying around. It was a big hit at dinner and this will be a staple for every big holiday meal! Read More
(5)
Rating: 5 stars
01/25/2011
My family and I loved this. Tastes a little like sweet cornbread. I used 1/2 and 1/2 instead of non-dairy creamer and butter instead of margarine. Yummy! Read More
(2)
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Rating: 5 stars
10/11/2011
oh my gosh -- SO easy SO delicious. I had a full crew (12) for thanksgiving dinner this past weekend and they were raving about it. What a fantastic dish!:) Just to add that "canadien" flare I added a sprinkling of maple syrup flakes on the top. Read More
(1)
Rating: 1 stars
06/14/2010
Not a big hit in our family Read More
Rating: 3 stars
12/03/2010
I used double the amount of butternut squash and still thought it was too sweet. My family liked it which is why I gave it 3 stars. Read More