1 of 1 photos
| 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% | |
people who like this recipe also like:
By: KITTENCAL
By: Teresa M
"How I got my family to eat spinach" Spinach Casserole
By: Karen=^..^=
By: Garnet
Ingredients
- 1/3 cup butter or margarine, softened
- 3/4 cup sugar
- 2 eggs
- 1 (5 ounce) can evaporated milk
- 1 teaspoon vanilla extract
- 2 cups mashed cooked butternut squash
TOPPING
- 1/2 cup Rice Krispies
- 1/4 cup chopped pecans
- 2 tablespoons butter or margarine, melted
- 1/4 cup brown sugar (optional)
Directions
1
Bake the squash until a fork can easily be inserted.2
Scoop out squash flesh and discard seeds.3
Mash squash flesh and measure out 2 cups.4
The squash flesh will be rather runny.5
In another bowl cream butter and sugar and add the 2 eggs, 5 oz evaporated milk, and vanilla.6
Add the 2 cups of squash.7
Pour into a 11 x 7 inch baking pan.8
Bake uncovered for 45 minutes at 350.9
Combine topping ingredients and sprinkle on and bake another 5 minutes.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Simple Skillet Zucchini Squash
Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Low in... > Low Sodium
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!
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.
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.
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!
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved