Butternut Squash Casserole
Prep
15m
Cook
1h
| Category: | Breakfast & Brunch |
| Seasons | November |
| Cuisine Type | American |
Ingredients
Butternut Squash Casserole
| 1 large butternut squash |
| 1 cup white sugar |
| 1 1/2 cups milk |
| 1 tsp vanilla extract |
| 1/8 tsp salt |
| 2 Tbs flour |
| 3 large eggs |
| 1/4 cup butter, melted |
Butternut Squash Casserole Topping
| 8 ounces vanilla wafers, crushed |
| 1/2 cup butter, melted |
| 1 cup light brown sugar, packed |
Butternut Squash Casserole Directions
- Preheat oven to 425°
- To Make the Casserole: Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes.
- Cut in half, scoop out seeds and cube.
- Bring a large pot of water to a boil.
- Add squash and cook until tender, about 15 minutes.
- Drain and mash.
In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine. - Bake in preheated oven for 45 minutes, or until set.
To make the Topping: In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. - Crumble over top of cooked casserole and return to oven to brown.
Nutrition facts
Per Serving
| Kcal: | 717 kcal |
| Fibers (g): | 3.1g |
| Sodium (mg): | 407mg |
| Carbs: | 103.8g |
| Sugar (g): | 76.6g |
| Fat: | 32.7g |
| Saturated fat (g): | 17.6g |
| Cholesterol: | 178mg |
| Proteins: | 8.8g |
