45 Reviews of Butternut Squash Bake

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!

From: Tebo

On May 9, 2002

I made this the night before and cooked it the next day. The rice crispies and nuts really put this over the top. It was different and good. I may mix different types of squash next time and I'll bet it will be just as good as this!!

From: Deanna Kyre

On Feb 5, 2008

This was SO good. I wish I could give it more than 5 stars. It's really THAT GOOD!! :D

From: marybeth

On Nov 10, 2002

Delicious recipe, I did change the sugar to brown sugar and cut back to 1/2 a cup. It was wonderful, now I have to make it for 80 people for a 80th birthday bash!!!

From: WJKing

On Oct 31, 2002

Okay - here's the honest truth. I have NEVER made squash for my family - it just seemed too....well.....too boring! My kids are picky when it comes to veggies (they are 5 yrs, 3 yrs old, and 7 mo's old). I was getting tired of the same old veggies all the time, so decided to try - squash! After browsing the recipes, I decided to try this one...WOW - We were NOT disappointed! My 3 yr old ate ALL his veggies, my 5 yr old ate most, and the 7 mo. old kept begging for more (naturally, we were not giving her the topping part, as it has nuts.) I myself LOVED it - and my DH's comment was, "I don't think I've EVER eaten squash in my life. THIS recipe's a KEEPER!" (after his 2nd helping of it!) THANKS FOR SHARING!

From: Chris from Kansas

On Oct 31, 2004

This was the absolute best! I made this for dinner on Halloween night and it was sooo good. I am always trying to make things more healthy, so I did make some modifications. I used light margarine and less of it, used much less sugar (only about 1/3 cup total including part Splenda), used 2 egg whites in place of 1 egg and evaporated skim milk. Even with these changes, I thought it was perfect. Thanks for posting this great recipe. I will make this often.

From: CountryLady

On Oct 20, 2005

Since we have an abundance of butternut squash from our garden, I was really happy that I chose this recipe - its excellent! I scaled the recipe in half but it was so good that my hubby & I ate it all last night. I used Lennie's oven cooking method from Squashed Squash ( Hubbard or Butternut ), Squashed Squash then proceeded with your directions. My only deviation was excluding the sugar from the squash mixture as I really didn't think it was necessary. Thanx Carol!

From: Me lo de an

On Nov 29, 2005

This is a wonderful recipe. I doubled it because my squash was very large. Used rice chex cereal(crumbled) instead of rice crispys....worked great! It is a great flavor. Thanks for sharing! (Smells great too on this bitter cold winter day.)

From: lonestrchic

On Sep 28, 2008

Amazing!! I made this as a dessert..used all brown sugar and added walnuts along with the pecans in the topping. It was delicious and even though I doubled the recipe the pan was empty at the end of the dinner party! All of my inlaws have requested that I bring this to the up comming holiday dinners.