Every year for Christmas and Thanksgiving, my mom makes this dish. I now prepare it annually for my family. They invariably ask me to bring it whenever we get together for a substantial lunch! Delicious!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 5 |
| Yield: | 4 to 6 servings |
Ingredients
- 3 cups mashed, cooked butternut squash
- ½ cup sweetened condensed milk
- 2 eggs, beaten
- ½ cup butter, softened
- 2 teaspoons vanilla extract
- ½ cup heavy whipping cream
- 1 cup white sugar
- 1 pinch brown sugar
- ⅓ dash all-purpose flour
- ⅓ cup butter, chilled and cut into small pieces
- ½ cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
- Blend together the butternut squash, sweetened condensed milk, eggs, butter, vanilla, whipping cream, and sugar.
- Pour into prepared casserole dish. Prepare topping, if desired: combine brown sugar, flour, 1/3 cup butter, and chopped nuts. Mix together and sprinkle over squash.
- Bake in preheated oven until set and edges begin to bubble, 30 to 45 minutes.
Nutrition Facts
| Calories | 764 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 198 mg |
| Dietary Fiber | 5 g |
| Protein | 8 g |
| Saturated Fat | 28 g |
| Sodium | 588 mg |
| Sugars | 60 g |
| Fat | 52 g |
| Unsaturated Fat | 0 g |
Reviews
I made 2 adjustments. Only used 1/2 cup of sugar as I thought 1 cup was a bit much. Plus instead of pinch of brown sugar I used 1/3 cup.
A pot luck favorite!
This recipe was yummy. I did cut back the sugar to 1/2 c and I’m glad I did, it was very sweet and more of a dessert as other reviewers mentioned. My squash was a bit smaller also, so I skipped an egg as well. We opted to omit the topping, because the recipe was a little funky written. I think next time I will use a different recipe for the topping and add it. It’s a great base recipe.
I used 1/2 cup of brown sugar instead of 1 cop of white sugar, added approximately 1/2 teaspoon of pumpkin pie spice. Next time I will use less butter since I had to use a paper towel to soak up excess after baking. Very similar to a sweet potato casserole I have made. Very good, more of a dessert than a side dish.
Everyone LOVES IT! I have been making this for years and just realized I never reviewed it. I always serve it at Thanksgiving instead of sweet potato casserole to cut down on all the starches. The only change I make is I only use 1/3 cup of sugar. I have made this the day before Thanksgiving — just pour it in the prepared casserole dish and refrigerate. The next day I sprinkle on the topping and bake. I have also doubled the recipe many times. Just watch the sugar.
I made this with a few changes. I had an acorn squash and a butternut squash I needed to use up so I used both. I want to tone down the sugar a bit so I made a cobbler topping instead of the sugary one. This recipe was awesome, a lot like the Cracker Barrel recipe for Sweet Potato Casserole only better. Thank you for my new addition to our Holiday table.
Absolutely loved it! Wouldn’t change a thing
When I made this I doubled the recipe. I added some flour to squash mixture to firm it a bit. I also added Cinnamon and Nutmeg to the topping mixture. My 14 year old son wants me to make it again already. Thank You for a Great Recipe 🙂
Four stars because I modified it. I simplified it, for less sugar and better mix of oils. I used …. One squash, One can sweetened condensed milk, Two eggs , a Dash of cinnamon, then I used Half of the butter, and substituted the other half with coconut oil. I did not do the topping. Done, and it was sweet and delicious
The family enjoyed this but my stepson said it tasted more like dessert than squash.(for him this was a complete compliment). The only reason I didn’t give it a five star was that it was terribly sweet. I’ll try next time to reduce the white sugar. It did also take longer to cook than 45 minutes in order to set up. But it was a great complement to a pork roast.
This was a huge hit at thanksgiving but I reduced the sugar by 1/3 since we have a lot of diabetics in our family
Leave out the sugar! The only change that’s needed and it’s amazing.
Came out extremely runny. Followed the recipe to the t, however omitting the topping. The mush was also extremely sweet.
Great, my daughter (who does not care for squash) enjoyed it
It didnt cook in 30-45 minutes @ 350°F, so the second batch I cooked @ 400°F for an hour. It was perfect!
This was AMAZING! The one thing I learned is to not blend with a mixer. Blend it by hand with a spoon so that it’s nice & think rather than baby food texture. 😀 Absolutely wonderful! I made a double batch of it for Thanksgiving & love it so much that I used the rest of my squash to make us a batch of it for dinner tonight! 😀 Oh, and it was so good without the topping that I didn’t even bother with that, although I know it would be even more amazing!
This is one of the recipes that people request that I bring on holidays.
Perfect just the way it is.
My family refuses to eat squash…until I made this and didn’t tell them it was butternut squash. It’s very much like the sweet potato casseroles all southerners are familiar with. Leave out the sugar and cream and just put a whole can of sweetened condensed milk instead. I did add about 1/4 cup brown sugar and a dash of cinnamon and nutmeg. I also used ground flax seed in the topping in place of flour.
Incredibly yummy! Even good cold!
My whole family LOVED this dish on thanskgiving. I put less sugar, used regular milk instead of condensed, and i used lite cream instead of heavy. I added a few cranberries too since i had them leftover from some other dishes. I’m making some again tonite since I want more!!