marsha's butternut squash bake

Name: Marsha's Butternut Squash Bake
Prep time: 20 min
Cook time: 50 min
Yield: 6
Ingredients: 1/3 cup(s) butter or margarine, softened; 2/3 cup(s) granulated sugar; 2 - eggs; 1 can(s) (5 ozs) evaporated milk; 1 teaspoon(s) vanilla extract; 2 cup(s) mashed, cooked butternut squash; 1/2 cup(s) rice cereal, slightly crushed; 1/4 cup(s) brown sugar; 1/4 cup(s) pecans, chopped; 2 tablespoon(s) butter or margarine, melted

(1 RATING)

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Marsha Baker

Pioneer, OH

Updated on Oct 8, 2011

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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After one bite, you'll know this is going to be a favorite dish!

prep time 20 Min

cook time 50 Min

method ---

yield 6 - 8

Ingredients

1/3 cup butter or margarine, softened
2/3 cup granulated sugar
2 - eggs
1 can (5 ozs) evaporated milk
1 teaspoon vanilla extract
2 cups mashed, cooked butternut squash
1/2 cup rice cereal, slightly crushed
1/4 cup brown sugar
1/4 cup pecans, chopped
2 tablespoons butter or margarine, melted

How To Make marsha's butternut squash bake

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.

Step 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.
Step 3

I like to double the topping ingredients.
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