Butternut squash casserole recipe

Butternut Squash Casserole recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and comforting side dish? This butternut squash casserole recipe is sure to impress! Packed with the rich flavors of roasted butternut squash, creamy cheese, and aromatic herbs, this dish is perfect for any fall or winter gathering. The combination of sweet and savory ingredients creates a delightful balance that will have everyone coming back for seconds. Whether you're hosting a holiday feast or simply looking to add some warmth to your dinner table, this butternut squash casserole is a must-try.

Keywords: butternut squash, casserole, recipe, comfort food, fall

Butternut squash casserole recipe details

Butternut squash casserole recipe, recipe Rating: 4.6
Number of votes:112

Ingredients:

1 butternut squash (3 pounds), peeled, seeded, and cut into 2-inch pieces (I use a whole squash, no matter what the size)

1 stick (1/2 cup) plus 2 Tablespoons unsalted butter, melted

1/4 cup milk (I always use 1%)

2 Tablespoons all-purpose flour (I always use unbleached)

1/2 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon freshly grated nutmeg

1 cup granulated sugar

3 large eggs

1/2 teaspoon coconut flavoring (do not leave this out!)

1/2 cup vanilla wafer crumbs

1/2 cup firmly packed dark brown sugar

Instructions:

In a kettle, cook squash in boiling water (about 1 inch over squash) until very tender, about 20 minutes, and drain well. Preheat oven to 350 degrees. In a bowl, beat squash, 1 stick butter, milk, flour, spices, granulated sugar, eggs, and coconut flavoring with mixer until smooth. Transfer mixture to 2-quart casserole and bake in middle of oven for 50 minutes.

In a small bowl, combine wafer crumbs, brown sugar, and remaining butter until mixture resembles coarse meal. Sprinkle mixture over casserole and bake until just set, 15 to 25 minutes more.

Serves: At least 8 to 12

Note: You can substitute margarine for butter and Egg Beatersfor the eggs. If I use a really big squash, it sometimes takes 2 casserole dishes; it doesn’t seem to affect the taste. I usually cook the mixture for 50 minutes the night before and then put the topping on in the morning and finish baking. Sometimes I skip the vanilla wafer topping if other things at breakfast are particularly sweet.