Marsha's Butternut Squash Bake

Marsha Baker

By
@mrsbakery

Even folks who think they don't like squash, just love this dish. I recently took it to share with friends and after one bite, the husband said "WOW! This is squash? I love it!" Others have shared it tastes like dessert. I use Splenda when making it and always get raves.


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Serves:

6 - 8

Prep:

20 Min

Cook:

50 Min

Ingredients

1/3 c
butter or margarine, softened
2/3 c
granulated sugar
2
eggs
1 can(s)
(5 ozs) evaporated milk
1 tsp
vanilla extract
2 c
mashed, cooked butternut squash
1/2 c
rice cereal, slightly crushed
1/4 c
brown sugar
1/4 c
pecans, chopped
2 Tbsp
butter or margarine, melted

Directions Step-By-Step

1
Preheat oven to 350. Grease 7" X 11" baking dish. Cream butter and sugar; beat in eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into dish. Bake 45 minutes or until nearly set.
2
For Topping: In small bowl, mix cereal, brown sugar, pecans and melted butter together until blended. Remove casserole from oven and sprinkle topping over. Return to oven for 5 - 10 minutes or until bubbly.
3
I like to double the topping ingredients.

About this Recipe

Course/Dish: Vegetables