Butternut Squash Casserole

Name: Butternut Squash Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1/3 cup butter, softened; 3/4 cup sugar; 2 eggs; 1 can (5 ounces) evaporated milk; 1 teaspoon vanilla extract; 2 cups mashed cooked butternut squash; TOPPING:; 1/2 cup crisp rice cereal; 1/4 cup packed brown sugar; 1/4 cup chopped pecans; 2 tablespoons butter, melted

Total Time Prep: 15 min. Bake: 50 min.

Yield 8 servings

Contest Winner

Test Kitchen Approved

This sweet butternut squash casserole is the perfect side to pair with savory dishes during a big family feast. Just be warned: If you take it to a potluck, you'll come home with an empty dish.

Ingredients

1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 can (5 ounces) evaporated milk
1 teaspoon vanilla extract
2 cups mashed cooked butternut squash
TOPPING:
1/2 cup crisp rice cereal
1/4 cup packed brown sugar
1/4 cup chopped pecans
2 tablespoons butter, melted

Directions

In a large bowl, cream butter and sugar until fluffy. Beat in the eggs, milk and vanilla. Stir in squash (mixture will be thin).
Pour into a greased 11-in. x 7-in. baking pan. Bake, uncovered, at 350° for 45 minutes or until almost set.
In a small bowl, combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly.
Freeze option: Bake casserole as directed without adding topping. Cool; cover and freeze. Freeze topping mixture in a resealable plastic freezer bag. To use, partially thaw casserole and topping in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Sprinkle topping over casserole and bake until bubbly.

If I ask our two girls (ages 7 and 14) what to fix for a special meal, this dish is always requested. I discovered this slightly sweet and crunchy-topped casserole at a church dinner about 10 years ago, and now I take it to potluck dinners and come home with an empty dish! -Julie Jahn, Decatur, Indiana

Recipe Creator