Sunday, November 27, 2011

Butternut Squash Casserole

I don't know if you remember Kenny Roger's restaurant. It was very similar to a Boston Market and they had the best squash bake ever. I've been in search of something similar and this is pretty darn close. It's very sweet so I might cut back on the sugar by 1/3 the next time I make it. I served it at Thanksgiving and man, was it a hit! The original recipe doesn't call for cinnamon or nutmeg, but I added those based on a review. Do it! The spices are a must. This recipe below reflects me increasing the original by half.Recipe adapted from All Recipes

about 3 pounds butternut squash - I buy the precut packages
1.5 cup white sugar
2.25 cups milk
1.5 teaspoon vanilla extract
1 pinch salt
3 tablespoons all-purpose flour
1.5 tsp cinnamon
3/4 tsp nutmeg
4 eggs
1/3 cup margarine, melted
1/2 (16 ounce) package vanilla wafers, crushed
1/2 cup margarine, melted
1 cup brown sugar

  • Preheat oven to 425 degrees F (220 degrees C).
  • 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 4.5 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and melted margarine.
  • Bake in preheated oven for 45 minutes, or until set.
  • 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.


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