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Special Squash Casserole

Squash has traditionally been a food our family passes up, but this luscious casserole is an exception to the rule. You won't find it among our Thanksgiving leftovers—it's one of the first dishes to go back to the kitchen empty. —Kathleen Cox, Wyoming, Michigan
  • Total Time
    Prep: 50 min. Bake: 1 hour
  • Makes
    10 servings

Ingredients

  • 3 pounds butternut squash, peeled, seeded and cubed
  • 3/4 cup 2% milk
  • 6 tablespoons butter, melted
  • 3 large eggs, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • TOPPING:
  • 1/2 cup crushed vanilla wafers (about 15 wafers)
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter, melted

Directions

  • Place squash in a Dutch oven or large saucepan; cover with water. Bring to a boil; cover and cook until tender, 25-30 minutes. Drain and place in a large bowl; beat just until smooth.
  • Beat in the milk, butter, eggs and vanilla. Combine the dry ingredients; gradually add to squash mixture and mix well.
  • Transfer to a large greased cast-iron skillet or 2-qt. baking dish. Cover and bake at 350° for 45 minutes. Meanwhile, in a small bowl, combine topping ingredients until crumbly.
  • Sprinkle topping over squash. Bake, uncovered, until heated through, 12-15 minutes longer.
Nutrition Facts
3/4 cup: 279 calories, 12g fat (7g saturated fat), 91mg cholesterol, 146mg sodium, 41g carbohydrate (26g sugars, 4g fiber), 4g protein.

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Reviews

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Average Rating:
  • Bob
    May 21, 2020

    How sad that a wonderful, healthy vegetable is turned into a very unhealthy dish

  • Kelly
    Nov 12, 2019

    Hi , I am sorry,i didn't check the date on this post. I think it sounds amazing, i love sweets and love LOVE squash. My ? Is, how can i scale it Way down to like a single serving ?

  • Marilyn
    Nov 7, 2019

    Do you peel the squash before boiling?

  • Tania
    Nov 7, 2019

    No comment left

  • Ann
    Nov 7, 2019

    It is much to sweet for my taste. Wont be mking it again.

  • marykayhart
    Nov 7, 2019

    I make this recipe every Thanksgiving and Christmas. It’s amazing. Yes, it’s sweet but so good! Our kids lap it up and if any is left over they take it home! One son said he ever opened a restaurant that this would be a staple side dish. Btw I’ve made it with fresh squash and with frozen. Try it folks, you won’t be sorry.

  • 2124arizona
    Jun 26, 2017

    This dish reminded me of pumpkin pie!! The topping is a pleasant addition to a tasty dish!!

  • Kartay
    Jan 8, 2016

    Much too sweet and too time consuming to make. Just didn't like it unfortunately.

  • Foxycook
    Apr 11, 2015

    I made this casserole as a side for my Easter ham dinner.I was skeptical about a few things right after reading the ingredients and instructions. I decided I would adjust the recipe before making it the first time.From experience in making yam/sweet potato casseroles for many years, I knew the squash should be cooked and mashed the day before to allow for extra draining time. They hold a lot of water. I had to drain again in the morning before continuing the steps.I completely omitted the milk, it would have been too runny.The three pounds of squash barely fed 6 adults as a side dish.It was very sweet . I will make it again , but next time with at least one more pound of squash and less sugar.Also, I didn't cover it while baking. I felt it would produce too much steam and cause it to be too runny.It did make an appealing looking dish. Everyone asked, "what is that"?It had a great flavor and texture.

  • nan4700
    Nov 27, 2014

    This was not what I expected. No one cared for it. It was to mushy. Came home and looked up other versions of what is suppose to be like Kenny Roger's Roasters casserole and noticed this one asks for 3 pounds of squash. Others 3 cups. Could it be this one has a typing error? Just to much squash and mushy.