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


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