Butternut Squash Bake Recipe

Name: Butternut Squash Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup butter or 1/3 cup 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 2 tablespoons margarine, melted; 1/4 cup brown sugar (optional)

Servings: persons

1/3 cup butter or 1/3 cup 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 2 tablespoons margarine, melted
1/4 cup brown sugar (optional)

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.

1418

kcal

Calories

124

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 cup butter or 1/3 cup margarine, softened, 3/4 cup sugar, 2 eggs, 1 (5 ounce) can evaporated milk, and more.

Yes, Butternut Squash Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Bake

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