Thanksgiving Butternut Squash Casserole Recipes

BUTTERNUT SQUASH CASSEROLE

Butternut Squash Casserole image

This recipe is in great demand from my friends and family. It tastes similar to sweet potato souffle, with a custard-like texture. Use with any meal that sweet potatoes seem to go with (for example, ham, pork, etc). Yum yum!

Provided by VPMSAVGA

Categories Side Dish Casseroles Squash Casserole Recipes

Time 1h15m

Yield 15

Number Of Ingredients 11

Ingredients

1 butternut squash
1 cup white sugar
1 ½ cups milk
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons all-purpose flour
3 eggs
¼ cup margarine, melted
½ (16 ounce) package vanilla wafers, crushed
½ cup margarine, melted
1 cup brown sugar

Steps:

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 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup 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.

Nutrition Facts : Calories 320.3 calories, Carbohydrate 48.7 g, Cholesterol 39.2 mg, Fat 13.5 g, Fiber 3.8 g, Protein 4.1 g, SaturatedFat 2.9 g, Sodium 192.9 mg, Sugar 26.5 g

CREAMY BUTTERNUT SQUASH CASSEROLE

Creamy Butternut Squash Casserole image

When Mom didn't couldn't get sweet potatoes in Zimbabwe, she substituted this creamy casserole, adding sweetness and spice to butternut squash. It soon became a family favorite. -Susan Hansen Auburn, Alabama

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 medium butternut squash, peeled and cut into chunks
1/2 cup sugar
2 large eggs
1/4 cup milk
2 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain., In a small bowl, beat squash until smooth. Add the remaining ingredients; beat well. Spoon into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until a thermometer inserted in the center reads 160°.

Nutrition Facts : Calories 246 calories, Fat 6g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 75mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 9g fiber), Protein 5g protein.

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