How many servings does this recipe make?

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

What ingredients do I need for Butternut Squash Loaf?

You need 11 ingredients. The key ingredients include: 2 (11 to 12 oz. each) pkg. frozen butternut squash puree, thawed, 4 eggs, lightly beaten, 1 1/2 c. light brown sugar, 1/2 c. vegetable oil, and more.

Is Butternut Squash Loaf suitable as vegetarian?

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

How do I store leftover Butternut Squash Loaf?

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

Butternut Squash Loaf Recipe

Name: Butternut Squash Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (11 to 12 oz. each) pkg. frozen butternut squash puree, thawed; 4 eggs, lightly beaten; 1 1/2 c. light brown sugar; 1/2 c. vegetable oil; 1 c. dark raisins; 1/2 c. walnuts, chopped; 2 Tbsp. grated orange peel; 3 c. flour; 3 Tbsp. pumpkin pie spice; 1 tsp. baking soda; 2 tsp. salt

Try this homemade Butternut Squash Loaf recipe the whole family will love. Made with frozen butternut squash puree, eggs, light brown sugar and vegetabl…

This Butternut Squash Loaf relies on simple, everyday ingredients such as eggs, lightly beaten, light brown sugar, vegetable oil and dark raisins. It comes together quickly and makes 4 servings, at about 1964 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

1964

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

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Butternut Squash Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

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