Butternut Squash Bake
This Butternut Squash Bake recipe is spectacular. Butternut squash is stirred into a souffle-type batter and baked. Then after the squash is almost set, a Rice Krispies and pecan streusel topping is adding on top.
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.
Notes
NOTE: When doubling the recipe, bake in a 9x13" glass baking dish for 1 hour to 1 hour 15 minutes before adding topping. Bake an additional 10 minutes.
NOTE: Preparation time does not include time required to boil and mash butternut squash.
NOTE: You cannot add the topping on top of the squash before the casserole bakes almost completely done, or it will sink into the casserole and you will not be able to see it!
Recipe adapted from Taste of Home.
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