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Butternut Squash Casserole Recipe

Recipe by: VPMSAVGA

"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!!!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook1 h
  • Ready In1 h 15 m
  • 1Preheat oven to 425 degrees F (220 degrees C).
  • 2Put 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.
  • 3In 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.
  • 4Bake in preheated oven for 45 minutes, or until set.
  • 5In 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.
Ingredients
  • 15 servings
  • 320 cals
  • 1 butternut squash
  • 1 cup white sugar
  • 1 1/2 cups milk
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2 tablespoons all-purpose flour
  • 3 eggs
  • 1/4 cup margarine, melted
  • TOPPING
  • 1/2 (16 ounce) package vanilla wafers, crushed
  • 1/2 cup margarine, melted
  • 1 cup brown sugar
Nutrition

Amount per serving ( 5 total)

  • Calories:
    320
    16%
  • Fat:
    13.5
    21%
  • Carbs:
    48.7
    16%
  • Protein:
    4.1
    8%
  • Cholesterol:
    39
    13%

Based on a 2,000 calorie diet

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