Butternut Squash Casserole
This butternut squash casserole is a delightful dish perfect for fall or holiday gatherings.
Equipment
- microwave
- large pot
- 9x13-inch casserole dish
Ingredients
Base Ingredients
- 1 whole butternut squash (3 to 4 pounds)
- 1 cup white sugar
- 1.5 cups milk
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 tablespoons all-purpose flour
- 3 large eggs
- 0.25 cup butter, melted
Topping
- 0.5 package (16 ounces) vanilla wafers, crushed
- 0.5 cup butter, melted
- 1 cup brown sugar
Instructions
Instructions
- Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
- 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.
- Combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and ¼ cup melted butter in a 9x13-inch casserole dish.
- Bake in preheated oven until set, about 45 minutes.
- Combine crushed vanilla wafers, ½ cup melted butter, and brown sugar in a medium bowl.
- Crumble over top of cooked casserole and return to oven to brown.
- Serve and enjoy.
Notes
You can use frozen butternut squash cubes to speed things up. Season with cinnamon, nutmeg, or pumpkin pie spice for a different flavor. Use chopped pecans in the topping instead of crushed wafers.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 49gProtein: 4gFat: 14gSaturated Fat: 3gCholesterol: 39mgSodium: 193mgPotassium: 440mgFiber: 4gSugar: 27gVitamin C: 19mgCalcium: 101mgIron: 1mg
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