Butternut Squash Casserole

This delicious recipe combines butternut squash, sugar, milk, vanilla, eggs and margarine to make a creamy casserole you'll be proud to serve.


15 servings


1 butternut squash
1 cup granulated (white) sugar
1 1/2 cups milk
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons all-purpose flour
3 large eggs
1/4 cup butter or margarine, melted

Topping Ingredients

1/2 (16 ounce) package vanilla wafers, crushed
1/2 cup butter or margarine, melted
1 cup brown sugar


Preheat oven to 425°F (218°C).

Put butternut squash in the microwave and cook on HIGH 2 to 3 minutes, until soft. 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.

In a 13 x 9-inch casserole dish combine 3 cups mashed butternut squash, sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted butter.

Bake in preheated oven for 45 minutes, or until set.

In a medium bowl combine crushed vanilla wafers, 1/2 cup melted butter and brown sugar. Crumble over top of cooked casserole and return to oven to brown.

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