Butternut Squash Crunch Recipe

Name: Butternut Squash Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (10 ounce) packages frozen butternut squash, thawed and drained slightly; 1/3 cup sugar; 1/4 cup skim milk; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/4 teaspoon ground nutmeg; 2 large eggs, beaten lightly; 1 cup miniature marshmallow; 1/2 cup firmly packed brown sugar; 2 tablespoons all-purpose flour; 1 tablespoon butter or 1 tablespoon margarine, melted

Servings: persons

3 (10 ounce) packages frozen butternut squash, thawed and drained slightly
1/3 cup sugar
1/4 cup skim milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs, beaten lightly
1 cup miniature marshmallow
1/2 cup firmly packed brown sugar
2 tablespoons all-purpose flour
1 tablespoon butter or 1 tablespoon margarine, melted

1
Preheat oven to 350u00b0F Lightly grease a 2-quart baking dish and set aside.
2
Combine squash, white sugar, milk, cinnamon, vanilla, salt, nutmeg and eggs in a large bowl and stir well.
3
Spoon into baking dish and top with marshmallows.
4
Combine brown sugar, flour and butter in a small bowl and mix until crumbly.
5
Sprinkle topping over marshmallows.
6
Bake for 25 minutes or until filling is bubbly and marshmallows are lightly browned.

843

kcal

Calories

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 12 ingredients. The key ingredients include: 3 (10 ounce) packages frozen butternut squash, thawed and drained slightly, 1/3 cup sugar, 1/4 cup skim milk, 1 teaspoon ground cinnamon, and more.

Yes, Butternut Squash Crunch 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 Crunch

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