Butternut Squash Bake


prep 0:30       total 1:15


6 servings



1/3 cup butter or
margarine, softened
3/4 cup sugar
2 eggs
1 can (5 oz.) evaporated milk
1 tsp. vanilla extract
2 cups butternut squash, cooked and mashed


1/2 cup crisp rice cereal
1/4 cup brown sugar, packed
1/4 cup pecans, chopped
2 tbsp. butter or
margarine, softened


In a mixing bowl, cream butter and sugar. Beat in eggs, milk, and vanilla. Stir in squash (mixture will be thin). Pour into a greased 11x7x2-inch baking dish. Bake uncovered, at 350°F for 45 minutes or until almost set. Combine topping ingredients; sprinkle over casserole. Return to oven for 5-10 minutes or until bubbly.

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2 Recipe Reviews


Michelle reviewed Butternut Squash Bake on September 23, 2001

The squash bake was excellent! Corn flakes can also be added in place of rice cereal. It will make a perfect addition to our family Thanksgiving meal.


saremca reviewed Butternut Squash Bake on November 21, 2004

This is fabulous! My husband, my three children and the rest of my family loved it! When I asked what I could bring for Thanksgiving dinner this year everyone said "That squash thing!"

Thanks for the recipe!