It takes a little time, but the shredded beef enchiladas dish is fantastic. I figured I’d share the recipe online since I constantly losing it. Enjoy.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 15 |
| Yield: | 1 (9×13-inch) casserole |
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 large eggs
- ¼ cup butter or margarine, melted
- ½ (16 ounce) package vanilla wafers, crushed
- ½ cup butter or margarine, melted
- 1 cup brown sugar
Instructions
- Preheat the 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.
- Combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted butter in a 9×13-inch casserole dish.
- Bake in preheated oven until set, about 45 minutes.
- Combine crushed vanilla wafers, 1/2 cup melted butter, and brown sugar in a medium bowl; crumble over top of cooked casserole and return to oven to brown.
Nutrition Facts
| Calories | 320 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 193 mg |
| Sugars | 27 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
The taste was great, I changed the pan for a thicker casserole, people thought it was sweet potato. Try it yourself and you decide, for me I’ll use this recipe often.
Roberta G. It was delicious. ( I put it together the day before and refrigerated it overnight). Baked the squash in the oven at 375 degrees on a rack in a roasting pan with water in the bottom of pan for 1 hr. until soft. I just scooped out the squash once it was cooked. I cut sugar down to 1/3 cup, used a 4 lb. squash (4 cups) , 3 Tbsp of flour, 3 jumbo eggs slightly beaten, 1 tsp. of cinnamon and a 1/2 tsp. of nutmeg. Mixed everything in my mix-master until well mixed. Used a 9 x 13 glass corning pan, refrigerated it overnight and let it sit out for 1 hr. before baking. Baked casserole at 425 for 45 minutes. Topping, I cut down brown sugar to 2 Tbsp. and added a cup of pecans. I used my food processor to mix dry ingredients up and then added the melted butter to mix it up. I added the crumbled topping to the baked squash and gave it 15 minutes in the oven at 425 to brown topping. Note. I have divided up the leftovers and put them in containers in the freezer. Not sure how it will freeze, we will see.
Yum! My family loved this, said that they want definitely for the holidays and whenever else they can get it!!
This recipe was amazing and delicious. I used frozen butternut squash.
Loved this – so did the whole family. Didn’t have vanilla wafers, so did pecans instead. Delicious!
Tasty! I used 2 small butternuts, cut lengthwise and baked cut side down at 350 for idk how long (I forgot a timer and forgot the squash… they were very cooked). Scooped flesh totaled about 4 packed cups so I used it all. Used 1/2 c white sugar. Added 1 tsp cinnamon and 1/2 tsp nutmeg, and added all other ingredients as directed. For the topping I used 1/2 c loosely-packed brown sugar and added pecans. Finally, topped the finished product with whipped cream. This is so good it’ll probably replace pumpkin pie at Thanksgiving.
This recipe has been a must have, for many years, at all of our holiday dinners!
My brother made this a brought it over for bunch. OMG it was sooo good. Yes it’s a little sweet but you can put less sugar and use light brown sugar instead of regular dark brown sugar. My brother used heavy cream as a substitute for milk. When I made it I used the heavy cream, baked my butternut squash and added a little bit of chopped pecans. This is staying in my recipe book and making it for the holidays.
I had never made butternut squash before but have always wanted to try it. I made exactly as the recipe states. I’ll try other ways later. I did broil it to carmalize the topping for a couple of minutes but it is delicious!!! I will definitely make this over and over again.
We loved this recipe! I made this twice. I didn’t have vanilla wafers, so the first time we had it without any topping. The second time I added plain pecans and it was amazing! We didn’t mind not having the sugary topping because it was already sweet enough for us and the pecans added a nice textural crunch.
Very good. Everyone at Thanksgiving loves it!
well it started as this recipe, lol THEN I decided to add some minced chicken breast with sauteed mushrooms and omitted the sugar to the squash and didn’t packed the brown sugar. ! it smells incredible and friends were having a huge problem not wanting more. lol will be making it again and again… and again 😉
This is one of those recipes that after you bring once to a party, you’ll forever be asked to make it for every party.
I made this dish for Thanksgiving and my friends and family though it was sweet potatoes but they loved it and some of them say I don’t eat squash
I got this recipe from a friend in 2006, and I have been making it for Thanksgiving every year since then. I did make some changes according to my preference, but this is THE best dessert! Everyone loves it!
for the topping, I used crushed spice cookies (speculous) and butter (omit the extra sugar). even my “less than thrilled to be eating squash” family loved it.
I have had butternut squash made 100 different ways and this way is the best
This is sooo good! It’s almost like dessert! Fantastic flavor! It reminds me of sweet potato casserole. Don’t change a thing.
This recipe is very moist and good. I will definitely make it again!
My family loves this casserole. I use the instapot to cook the butternut squash high pressure 13mins then natural release. Easily scoops off when done. Putting it all in my vitamin makes the casserole nice and smooth too. We love this dish.
I love this recipe. I cut the sugar in half, both in the squash and the topping. For the topping, I cut the Nilla Wafers down by a third to a half and replace with rolled oats, crushed walnuts or pecans, and about a quarter stick extra butter. I also follow other’s suggestion to partly microwave the squash, and then cut in half, remove seeds, and bake cut side down on a baking sheets until soft, peeling off the skin. I also add 1/2 tsp of nutmeg and 1/2 tsp of cinnamon. Last, I like the recipe a bit thicker, so I add about an extra tbsp or two to render the squash thicker. I prefer the denser texture.