Go Back

Butternut Squash Casserole

Wednesday, October 14, 2015


This is a quick and easy side dish/dessert using some of the best fall harvest ingredients!

Casserole Ingredients
1 butternut squash
1 c sugar
1 1/2 c milk
1 tsp vanilla extract
1 pinch of salt
2 tbsp flour
3 eggs
1/4 c butter, melted

Topping Ingredients
1/2 (16 oz) pkg vanilla wafers, crushed
1/2 c butter, melted
1 c brown sugar

Preheat oven 425 degrees F.

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.

In a 9x13 inch casserole dish, combine 3 cups mashed butternut squash, sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted butter.

Bake in preheated oven for 45 minutes, or until set.

In a medium bowl, combine crushed vanilla wafers, 1/2 cup melted butter and brown sugar.  Crumble over top of cooked casserole and return to oven to brown.







Go Back

Go Back


syrup peppers sesame garlic turnip peach tostadas Spread beet spiced winter squash carrot tops mint jam Dressing tomatoe Chevre chocolate egg noodles gratin chorizo remoulade celeriac egg Salad chili peppers radish roasted cornmeal polenta peas fennel chipotle lettuce olives yogurt pecan blue cheese cheese onions bloody mary vanilla wafers crepes Salsa pancake potatoes melon buttermilk beef Eggplant buckwheat pie sweet potato shelling Poblano Chili scallions lemon grass gin cream cheese tomato kohlrabi sherry plum tomatoes pork chop baguette sunchokes pesto frittata cream arugula Squash tart bayeldi kirsch leeks sandwich coconut milk chiles autumn sour cream muffins watercress pickled parmigiano pasta Swiss Chard pecans honey Apple sweet swiss mushroom habanero shallots Corn Side capers Cider blueberry white beans Jerusalem artichoke dilly Soup chimmichurri bulgar strawberries strawberry shrunken heads gorgonzola chicken parmesan pepper compote onion tenderloin almonds sour cranberry chives celebration Tomatillos tomato juice bell pepper carrot top plums sandwiches Bread berry Red Onion anise ramps bean feta beer pork radishes reggiano couscous pine nuts baby bok choy hazelnuts tomato corn pie collins scapes Greens bulgar wheat Rice wine vinegar thai cilantro plum gruyere gazpacho casserole creme okra chimichurri paste curry pudding brown sugar Cranberry Beans Leek apples conserve Beans fennel seeds shitake jack Potato bruschetta yellow onion maple syrup maple mushrooms carrot fronds latkes walnuts strata oats pumpkin beet greens celery root jack cheese knots bosc cauliflower flank steak nectarine daisy dill chicken dinner salad fondue fraiche dijon caesar coeur a la creme Spinach fritters bbq celery hearts beets Drinks vegetable spelt turnips artichoke poblano vegetarian snow peas spring chili pears asparagus wheat flour currants bacon Butternut pineapple stuffing almond milk sauce steak bok choy shiitake barley slaw hickory gouda carrots cointreau absinthe walnut oil mustard greens meatballs coriander verde zucchini biscuits kluski flank crisp Shitake Mushrooms bread pudding sausage fennel bulb eggs rhubarb wrap Recipes butter cake Vegan cucumber wasabi rouille imam Kale chilies cantaloupe panzanella green beans basil kalamata anchovy coeur heavy whipping cream prosciutto fritter cockaigne Farmers' Market vinaigrette goat Cheese Tomatoes tuscan tortillas green pepper