Butternut Squash Casserole

Butternut Squash Casserole Recipe

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Courtney Flinchum


This is an absolute hit with everyone in my family. I always make it to take to Grandma's for Thanksgiving and Christmas. Makes a great dessert or a side for those who don't particularly like yams or sweet potatoes.


★★★★★ 1 vote



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  • 1
    butternut squash
  • 1 c
    white sugar
  • 1 1/2 c
  • 1 tsp
    vanilla extract
  • 1 pinch
  • 2 Tbsp
    all-purpose flour
  • 3
  • 1/4 c
    margarine, melted

  • 1/2 pkg
    vanilla wafers, crushed
  • 1/2 c
    margarine, melted
  • 1 c
    brown sugar

How to Make Butternut Squash Casserole


  1. Preheat oven to 425 degrees
  2. Cook squash in microwave 2 to 3 minutes.
    Cut in half, scoop out seeds and cube the squash.
    Bring pot of water to a boil. Add squash and cook 15 minutes. Drain and mash.
  3. In a 9x13 dish, combine 3 cups squash, white sugar, milk, vanilla extract, salt, flour, eggs, and 1/4 cup of the margarine.
    Bake in preheated oven for 45 minutes, or until set.
  4. 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 slightly.

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About Butternut Squash Casserole

Course/Dish: Vegetables, Side Casseroles

Show 4 Comments & Reviews

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