Butternut Squash Casserole

Butternut squash comes in all sizes, and it would’ve been helpful if the recipe indicated an approximate size to use, because that affects casserole consistency. FYI, mine was 2.7 lb, and I used only half of it. Understanding the level of sweetness we like in foods and the fact that vanilla wafers were used for the topping, I cut both the white and brown sugars in half (personal taste preference). 425ºF is a hot oven temp, and it also would have been nice if the instructions gave you some idea of how long it takes to brown the topping at the end…mine took 10 minutes. One more comment, there was too much topping, and although I mixed it up as written, I didn’t use all of it. This was served as a side dish, but seriously, we could have eaten this for dessert, as well. We’ve never been fans of sweet squash or sweet potato casseroles traditionally served during the Holidays, but this one gets a thumbs up from us. I’m deducting a star on my rating only because of the couple issues mentioned above, but this is delish, really enjoyed it!

Tasty! I used 2 small butternuts, cut lengthwise and baked cut side down at 350 for idk how long (I forgot a timer and forgot the squash... they were very cooked). Scooped flesh totaled about 4 packed cups so I used it all. Used 1/2 c white sugar. Added 1 tsp cinnamon and 1/2 tsp nutmeg, and added all other ingredients as directed. For the topping I used 1/2 c loosely-packed brown sugar and added pecans. Finally, topped the finished product with whipped cream. This is so good it'll probably replace pumpkin pie at Thanksgiving.

Tasty! I used 2 small butternuts, cut lengthwise and baked cut side down at 350 for idk how long (I forgot a timer and forgot the squash... they were very cooked). Scooped flesh totaled about 4 packed cups so I used it all. Used 1/2 c white sugar. Added 1 tsp cinnamon and 1/2 tsp nutmeg, and added all other ingredients as directed. For the topping I used 1/2 c loosely-packed brown sugar and added pecans. Finally, topped the finished product with whipped cream. This is so good it'll probably replace pumpkin pie at Thanksgiving.

My brother made this a brought it over for bunch. OMG it was sooo good. Yes it’s a little sweet but you can put less sugar and use light brown sugar instead of regular dark brown sugar. My brother used heavy cream as a substitute for milk. When I made it I used the heavy cream, baked my butternut squash and added a little bit of chopped pecans. This is staying in my recipe book and making it for the holidays.

My brother made this a brought it over for bunch. OMG it was sooo good. Yes it’s a little sweet but you can put less sugar and use light brown sugar instead of regular dark brown sugar. My brother used heavy cream as a substitute for milk. When I made it I used the heavy cream, baked my butternut squash and added a little bit of chopped pecans. This is staying in my recipe book and making it for the holidays.

This recipe is very moist and good. I will definitely make it again!