Butternut Squash Casserole

Whoa! Thanksgiving is tomorrow today. Happy Thanksgiving!!!

We aren’t traveling for Thanksgiving for the first time in our marriage. It’s a little strange not to gather with family, except for the little one we made. :) As per MJ’s request, we are whipping up some of the more traditional dishes, making sure to scale them way down for our small group. It will be plenty pleasant to be home for the holiday even if we will miss the company.

Last Thanksgiving, my mom made this Butternut Squash dish and I adored it so I’m not sure why it’s taken me a whole year to make it again. She served it as a dessert because it is definitely sweet enough. However, I polished off a 1/3 of the pan for lunch yesterday so it can certainly be used as part of a meal (or for the whole thing!).

I’m not sure where the recipe originates from but my mom modified it quite a bit, cutting down the sugar among other things. Golden butternut squash topped with a sweet and crunchy topping. Delish!

Butternut Squash

recipe from my mom

Ingredients

    Casserole:
  • •1/4 cup melted butter
  • •1/2 cup white sugar (could use less)
  • •2 whipped eggs
  • •1-5oz can evaporated milk
  • •2-3 cups mashed squash
  • Topping:
  • •1/2 cup Rice Krispies
  • •1/4 cup brown sugar
  • •1/4 cup chopped pecans (or other nuts)
  • •2 Tbsp melted butter

Instructions

  1. Combine the melted butter, sugar, whipped eggs, evaporated milk and squash together in a large bowl and mix well.
  2. Pour into a greased 9x9 pan.
  3. Bake at 350° for 45 minutes
  4. Mix together the Rice Krispies, brown sugar, pecans and butter and sprinkle on top of the dish.
  5. Bake for 5-10 more minutes or until bubbly.
http://www.thisheArtofmineblog.com/2012/11/22/butternut-squash-casserole/

Take care.

P.S. I am so thankful for all of you! Thank you for visiting my little neck of the web. Thank you for the comments and sweet notes, they really make my day. I really appreciate each and every one of you. I hope you have a lovely Thanksgiving holiday surrounded by some of your favorite people. See you next week!

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Amy Christie

Amy is a wife, mother of two and a maker. Making is her thing whether it is food, DIYs or photos of her children. Follow Amy on Facebook, Instagram, Pinterest, Bloglovin, Twitter, and through her once-a-month newsletter to keep up with the latest from this heart of mine.

{ 2 comments… add one }

  • Toby September 22, 2014, 8:51pm

    If I double this recipe, so I double all the ingredients?? I only put in 1 5 oz can of evaporated milk after I doubled the recipe. Hopefully, it will taste good and be the right consistency. Cooking time will stay the same, I assume. Thanks in advance for answering.

  • Rebecca Krempasky October 11, 2014, 10:09am

    This recipe is amazing. My mom has been making it for years and it is the only way certain people in my family will eat squash. My mom doubles the topping recipe to get extra crunchy goodness. I highly recommend this recipe for any one that has never had squash before. It will make you buy one everytime you see one.

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