A creamy, tasty side dish that is not overly sweet and is quite simple to prepare.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (16 ounce) package frozen butternut squash, cubed
- ½ cup margarine
- 1 cup all-purpose flour
- 3 eggs
- ¾ cup white sugar
- ½ cup non-dairy creamer
- ground cinnamon, for dusting
Instructions
- Place the butternut squash into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 5 minutes. Drain and allow to steam dry for a minute or two.
- Preheat an oven to 350 degrees F (175 degrees C).
- Mash the margarine into the butternut squash in a large bowl. Whisk together the flour, eggs, sugar, and non-dairy creamer in a separate bowl. Stir flour mixture into the butternut squash. Spread mixture into a 9×13 inch baking pan. Sprinkle with cinnamon.
- Bake in the preheated oven until golden brown, about 1 hour.
Nutrition Facts
| Calories | 206 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 114 mg |
| Sugars | 14 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe. I love the texture and taste. I changed a few things, such as using 1/2 c brown sugar and half-n-half instead of the creamer. I also used butternut squash I bought from the local farmer’s market.
oh my gosh — SO easy, SO delicious. I had a full crew (12) for thanksgiving dinner this past weekend and they were raving about it. What a fantastic dish! 🙂 Just to add that “canadien” flare, I added a sprinkling of maple syrup flakes on the top.
This was a super good recipe! I didn’t use frozen squash, I roasted a whole butternut in the oven and used that instead. I used whole milk instead of non-dairy creamer because non-dairy creamer just freaks me out…I wonder if it’s really a food or something concocted in a lab somewhere. I also swapped brown sugar for the white sugar. Other than that, the recipe remained the same and I and my other dinner party guests loved this recipe. Thanks for submitting it!
My family and I loved this. Tastes a little like sweet cornbread. I used 1/2 and 1/2 instead of non-dairy creamer, and butter instead of margarine. Yummy!
I used double the amount of butternut squash and still thought it was too sweet. My family liked it which is why I gave it 3 stars.
Not a big hit in our family
This was delicious! I made this for Passover substituting 1/2c potato starch for the flour. I also used a whole butternut squash that I had laying around. It was a big hit at dinner and this will be a staple for every big holiday meal!
This was very good; I made a few alterations using my MIL’s traditional recipe. I used 2% instead of the creamer and added an extra 1/4c (3/4c total). I also added 1tsp. vanilla and 6oz No Yolk egg noodles. A nice breakfast dish and a sneaky wayto get in more veggies.
My family & I loved this. I had a fresh butternut squash, so I baked it and measured the ounces for the recipe. It was delicious hot, and as a cold leftover as well.
Awesome dish and super easy. I couldn’t find 160z butternut squash, so I used 12oz winter squash. Turned out great.