Marsha's Butternut Squash Bake

Marsha Baker


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.

★★★★★ 1 vote
6 - 8
20 Min
50 Min


1/3 c
butter or margarine, softened
2/3 c
granulated sugar
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

How to Make Marsha's Butternut Squash Bake


  • 1Preheat 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.
  • 2For 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.
  • 3I like to double the topping ingredients.

Printable Recipe Card

About Marsha's Butternut Squash Bake

Course/Dish: Vegetables