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Nutrition Facts

Serving Size 1 (125g)

Recipe makes 7 servings

Calories 291
Calories from Fat 160 (55%)
Amount Per Serving %DV
Total Fat 17.9g 27%
Saturated Fat 9.3g 46%
Monounsaturated Fat 5.7g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 98mg 32%
Sodium 147mg 6%
Potassium 244mg 6%
Total Carbohydrate 30.6g 10%
Dietary Fiber 1.2g 4%
Sugars 22.8g
Protein 4.2g 8%

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Butternut Squash Bake

Recipe #12626 | 1¾ hours | 50 min prep | add private note

By: Shannon Weber
Oct 11, 2001

This is a way I can sneak vitamin A into my families diet. My kids love this squash.

SERVES 7 (change servings and units)

Ingredients

TOPPING

Directions

  1. 1
    Bake the squash until a fork can easily be inserted.
  2. 2
    Scoop out squash flesh and discard seeds.
  3. 3
    Mash squash flesh and measure out 2 cups.
  4. 4
    The squash flesh will be rather runny.
  5. 5
    In another bowl cream butter and sugar and add the 2 eggs, 5 oz evaporated milk, and vanilla.
  6. 6
    Add the 2 cups of squash.
  7. 7
    Pour into a 11 x 7 inch baking pan.
  8. 8
    Bake uncovered for 45 minutes at 350.
  9. 9
    Combine topping ingredients and sprinkle on and bake another 5 minutes.

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Featured Reviews for This Recipe

From: Jen In The Kitchen!

On Feb 3, 2009

I'm just catching up on my reviews and have to tell you, this squash is to die for! I loved the topping and it was a shining star at our table for Thanksgiving! I will be making this each and every holiday from now on because everyone commented how wonderful it was. I guess you know it was loved! Thank you!

0 people found this review helpful

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  • From: YungB

    On Jan 24, 2009

    Delicious. It fools people because they all think it is sweet potatoes. I used acorn squash because that is what I had. I also reduced the sugar to 1/4. I didn't have evaporated milk. So I used 4 oz of regular milk. I skipped the pecans in the topping because some guests were allergic. Excellent recipe. Thank you for sharing it.

    0 people found this review helpful

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  • From: papergoddess

    On Nov 2, 2002

    Absolutely SCRUMPTIOUS!!! Even my husband, son, and father who "don't eat squash" tried it and liked it. I used egg-beaters and fat-free evaporated milk. I didn't have Rice Krispies, so went hunting through my cabinet to find something suitable and came up with (are you ready for this?) Cinnamon Toast Crunch! Delicious. I could eat this for dessert. I'll be using this recipe yhe next time I'm asked to bring a vege dish to a pot-luck.

    10 people found this review helpful

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  • From: sarikat

    On Oct 25, 2004

    This was very good. I loved the topping especially. FYI, I split the squash in half and baked it for 45 minutes at 400F before incorporating into casserole. I would have preferred a slightly thicker/firmer consistency to the dish but I'm not sure how to achieve that. Still- very good!

    4 people found this review helpful

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  • Read all 42 reviews

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