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Butternut Squash Casserole
Ingredients:
2 medium butternut squash, peeled and cut into cubes
1/2 c. sugar
2 eggs
1/4 c. milk
2 Tbs. butter
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 medium butternut squash, peeled and cut into cubes
1/2 c. sugar
2 eggs
1/4 c. milk
2 Tbs. butter
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Directions:
Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain. In a small mixing bowl, beat squash until smooth. Add the remaining ingredients; beat well. Spoon into a 1 1/2 qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 for 30-35 minutes.
Makes 6 Servings
Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain. In a small mixing bowl, beat squash until smooth. Add the remaining ingredients; beat well. Spoon into a 1 1/2 qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 for 30-35 minutes.
Makes 6 Servings
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