Easy Butternut Squash Casserole recipe

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Ingredients

1 butternut squash, halved lengthwise and seeded
1 ½ cups milk
1 cup white sugar
3 eggs
¼ cup margarine, melted
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
1 pinch salt
1 cup brown sugar
1 cup chopped pecans
½ cup margarine, melted

Nutrition Info

299.8 calories
carbohydrate: 38.9 g
cholesterol: 39.2 mg
fat: 15.8 g
fiber: 2.1 g
protein: 3.6 g
saturatedFat: 2.6 g
servingSize: -
sodium: 146.4 mg
sugar: 30.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Place squash, cut-sides down, on prepared baking sheet.

  2. Bake squash in the preheated oven until soft, 45 minutes to 1 hour. Scoop out and mash squash flesh.

  3. Stir 3 cups mashed squash, milk, white sugar, eggs, 1/4 cup melted margarine, flour, vanilla extract, cinnamon, nutmeg, ginger, and salt together in a 9x13-inch casserole dish. Spread mixture into an even layer.

  4. Bake in the oven until casserole is set, about 45 minutes. Stir brown sugar, pecans, and 1/2 cup melted margarine together in a bowl. Sprinkle pecan mixture over the top of the casserole. Continue baking casserole until top is browned, 10 to 15 minutes more.

Recipe Yield

15 servings

Recipe Note

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

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