Butternut squash bake recipe

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  • Yield: 6 to 8 Servings


  • 1⁄3 cup butter or margarine, softened
  • ¾ cup granulated sugar
  • 2 eggs
  • One 5-ounce can evaporated milk
  • 1 teaspoon vanilla extract
  • 2 cups mashed cooked butternut squash
  • ½ cup Rice Chex cereal
  • ¼ cup packed brown sugar
  • ¼ cup chopped pecans
  • 2 tablespoons melted butter or margarine
How to Make It
  1. Preheat the oven to 350°F. Grease an 11 × 7- inch baking pan.
  2. For the squash, cream the butter and granulated sugar in a bowl using a mixer. Beat in the eggs, evaporated milk, and vanilla. Stir in the squash. The mixture will be thin. Pour into the prepared pan. Bake for 45 minutes, or until almost set.
  3. For the topping, combine the cereal, brown sugar, pecans, and melted butter in a bowl; mix well. Remove the casserole from oven and sprinkle on the topping. Return to the oven for 5 to 10 minutes until bubbly.

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