Butternut Squash Bake
Butternut Squash Bake is my favorite way to make butternut squash. It is fantastic. No kidding. After boiling and mashing the butternut squash, you stir it into a custard so it’s almost souffle-like in texture. After baking the casserole almost the whole way, you sprinkle a lovely Rice Krispie and pecan streusel topping over it which kind of sinks into the custard a little. Amazing doesn’t do justice to this lovely casserole.
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I really LOVE this recipe! I found it in the 1995 annual Taste of Home Recipes cookbook. It is an excellent way to use butternut squash and the marvelous topping increases the flavors exponentially! A lot of folks have never used butternut squash before so they are leery of trying it, but after they taste this delicious recipe they are usually hooked.
Make sure when you add the topping the custard is completely baked before adding the topping or it will sink into the casserole instead of staying on top.
We have served Butternut Squash Bake many times over the years for company and it’s especially nice for Thanksgiving or other holiday meals. Nowadays you can purchase butternut squash almost year round so you can make this any time of the year to go with your favorite entrees. If you’re looking for a spectacular side dish using butternut squash, this recipe is it!
When I initially published this recipe in June 2012, I had just started my blog and my photo taking skills were deplorable. Not only that, but I only had a small iPhone 3 to take pictures with and the clarity was really lacking. I recently remade this recipe for company (January 2015), and took some new pictures that more adequately portray this fantastic dish.
Everyone loved this dish and one of the couples that I had over had actually eaten it before and had made it themselves (having gotten the recipe from me years ago). Butternut Squash Bake is so wonderful you’ve got to put it on your “recipes to make” list soon. You will have very happy eaters at your home when you do!
Doesn’t Butternut Squash Bake look marvelous?
Butternut Squash Bake is a great casserole for you to include in your fall baking or holiday menus.
I love preparing butternut squash this way–especially for the holidays.
Here’s what I did.
I used these ingredients for the squash filling.
While butternut squash is boiling, prepare custard. Soften butter in a mixing bowl. Add sugar and mix with an electric mixer until combined.
Add eggs, and heavy whipping cream or evaporated milk.
Add vanilla. Mix with an electric mixer until combined.
Peel and seed the butternut squash. Cut the squash down into smaller pieces and place in a pot of water to boil. Cook butternut squash until fork tender. Drain and mash with a potato masher. Set aside.
Add squash to butter/egg/milk mixture.
Stir with a wooden spoon or whisk until smooth. Mixture will be soupy.
Pour into baking dish that has been sprayed with cooking spray.
Bake about 45 minutes to 1 hour or until squash mixture is set. Do not add topping ingredients until the casserole is set like this. Otherwise the topping will sink into the casserole and will not stay on top.
I used these ingredients to make the streusel topping.
Place melted butter, brown sugar, pecans and Rice Krispies in a mixing bowl.
Stir ingredients to combine.
Add streusel topping ingredients and bake another 5-10 minutes or so until the topping gets lightly browned.
Bake an additional 5-10 minutes after adding streusel topping. Butternut Squash Bake is a delightful casserole that’s wonderful to serve for company.
This interior view shows the souffle-type texture of this scrumptious casserole. We love the Rice Krispies topping on Butternut Squash Bake.
The butternut squash is added to a tasty custard so this recipe is almost like eating a butternut squash souffle but with a topping added.
This is my favorite way to eat butternut squash.
Here’s the recipe.
BUTTERNUT SQUASH BAKE
(Recipe adapted from Taste of Home Cookbook Annual Recipes 1995)
Butternut Squash Bake
Equipment
- 1 large sauce pan with lid to cook butternut squash
- 1 potato masher
- 1 colander
- 1 large mixing bowl
- measuring cups
- measuring spoons
- 1 nut chopper if nuts are not previously diced
- 1 electric mixer
- 1 11x7" or 9x9" glass baking dish
- 1 small mixing bowl
- 2 wooden spoons
Ingredients
FILLING:
- 1/3 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2/3 cup heavy whipping cream half-and-half or 5-oz. can evaporated milk
- 1 tsp. vanilla extract
- 2 to 3 cups butternut squash cooked and mashed
STREUSEL TOPPING:
- 1/2 cup Rice Krispies cereal
- 1/4 cup light brown sugar packed
- 1/4 cup pecans chopped (measure after chopping)
- 2 tbsp. unsalted butter melted
Instructions
FILLING:
- Peel and seed squash.
- Cut in cubes and bring to a boil in saucepan.
- Boil until fork tender.
- Drain squash in colander.
- Return butternut squash to large sauce pan and mash with a potato masher.
- Set aside.
- In a mixing bowl, cream butter and granulated sugar with an electric mixer.
- Beat in eggs, cream and vanilla.
- Stir in squash (mixture will be thin).
- Pour into a greased 11x7x2” baking dish.
- Bake, uncovered, at 350° for 45 minutes or until almost set.
- Add streusel topping and bake an additional 5-10 minutes to lightly toast the streusel.
STREUSEL TOPPING:
- Combine topping ingredients in a small mixing bowl; set aside.
- Sprinkle streusel topping over casserole after it has baked 45 minutes.
- Return casserole to the oven for 5-10 minutes or until bubbly.
Notes
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
- 1/3 cup unsalted butter, softened
- ¾ cup sugar
- 2 eggs
- 2/3 cup heavy whipping cream, half-and-half or 5-oz. can evaporated milk
- 1 tsp. vanilla
- 2-3 cups mashed, cooked butternut squash[br]
- [b]STREUSEL TOPPING:[/b][br]
- ½ cup [url href=”http://www.ricekrispies.com/” target=”_blank” title=”rice krispies”]Rice Krispies[/url]
- ¼ cup packed brown sugar
- ¼ cup chopped pecans
- 2 tbsp. unsalted butter, melted
- Peel and seed squash.
- Cut in cubes and bring to a boil in saucepan.
- Boil until fork tender.
- Drain squash.
- Mash with a potato masher.
- Set aside.
- In a mixing bowl, cream butter and sugar.
- Beat in eggs, cream and vanilla.
- Stir in squash (mixture will be thin).
- Pour into a greased 11x7x2” baking dish.
- Bake, uncovered, at 350° for 45 minutes or until almost set. [br]
- Combine topping ingredients; sprinkle over casserole.
- Return to the oven for 5-10 minutes or until bubbly.
Butternut Squash Bake is a fantastic side dish you’re whole family will love!
If you enjoy eating butternut squash, you should consider adding Butternut Squash Bake to your holiday menu.
This casserole is so mouthwatering. I drool over every bite!
You may also enjoy these delicious recipes!
Butternut Squash and Pear Gratin
Butternut Squash Bake
Equipment
- 1 large sauce pan with lid to cook butternut squash
- 1 potato masher
- 1 colander
- 1 large mixing bowl
- measuring cups
- measuring spoons
- 1 nut chopper if nuts are not previously diced
- 1 electric mixer
- 1 11×7" or 9×9" glass baking dish
- 1 small mixing bowl
- 2 wooden spoons
Ingredients
FILLING:
- 1/3 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2/3 cup heavy whipping cream half-and-half or 5-oz. can evaporated milk
- 1 tsp. vanilla extract
- 2 to 3 cups butternut squash cooked and mashed
STREUSEL TOPPING:
- 1/2 cup Rice Krispies cereal
- 1/4 cup light brown sugar packed
- 1/4 cup pecans chopped (measure after chopping)
- 2 tbsp. unsalted butter melted
Instructions
FILLING:
- Peel and seed squash.
- Cut in cubes and bring to a boil in saucepan.
- Boil until fork tender.
- Drain squash in colander.
- Return butternut squash to large sauce pan and mash with a potato masher.
- Set aside.
- In a mixing bowl, cream butter and granulated sugar with an electric mixer.
- Beat in eggs, cream and vanilla.
- Stir in squash (mixture will be thin).
- Pour into a greased 11x7x2” baking dish.
- Bake, uncovered, at 350° for 45 minutes or until almost set.
- Add streusel topping and bake an additional 5-10 minutes to lightly toast the streusel.
STREUSEL TOPPING:
- Combine topping ingredients in a small mixing bowl; set aside.
- Sprinkle streusel topping over casserole after it has baked 45 minutes.
- Return casserole to the oven for 5-10 minutes or until bubbly.
Notes
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
Butternut Squash Bake
Ingredients
FILLING:
- 1/3 cup unsalted butter softened
- 3/4 cup sugar
- 2 eggs
- 2/3 cup heavy whipping cream half-and-half or 5-oz. can evaporated milk
- 1 tsp. vanilla
- 2-3 cups mashed cooked butternut squash
STREUSEL TOPPING:
- 1/2 cup Rice Krispies cereal
- 1/4 cup brown sugar packed
- 1/4 cup chopped pecans
- 2 tbsp. unsalted butter melted
Instructions
FILLING:
- Peel and seed squash.
- Cut in cubes and bring to a boil in saucepan.
- Boil until fork tender.
- Drain squash.
- Mash with a potato masher.
- Set aside.
- In a mixing bowl, cream butter and sugar.
- Beat in eggs, cream and vanilla.
- Stir in squash (mixture will be thin).
- Pour into a greased 11x7x2” baking dish.
- Bake, uncovered, at 350° for 45 minutes or until almost set.
STREUSEL TOPPING:
- Combine topping ingredients; sprinkle over casserole.
- Return to the oven for 5-10 minutes or until bubbly.