Butternut Squash Casserole
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
5-6
ingredients
directions
- Cut in half lengthwise butternut squash; clean out bowl.
- Wrap in foil; bake in 350 degrees oven until soft. Cool; scoop out squash with teaspoon to measure 2 cups.
- Combine all ingredients, mixing well.
- Pour in a lightly greased 1 quart casserole. Bake at 350 degrees for 1 hour or until set.
Questions & Replies
-
How long do you cook the squash in the tin foil?
Reviews
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I followed the advice of other reviewers and reduced the sugar to 1/2 cup and it was plenty sweet. I also substituted coconut oil for the butter and dropped the coconut flavoring altogether. Although it turned out a little more "oily" than I would have preferred, mixed together, it tasted great. Next time, I might reduce the coconut oil to 1/2 a cup and see if that makes a difference. -
Our family just loved this recipe! It was really tasty and we did cut back on the sugar and butter but everyone raved about it! -
I never thought of using coconut with butternut squash. This is a wonderful and tasty dish! -
I made this cutting the sugar to 1/4 splenda, Light Soy Milk and 2 tablespoons of butter. This is a great recipe!! -
made this with 2 squashes, cut the cheese to 1/2 cup, didn't add the corn but otherwise as written. Unbelievable! This recipe is phenomenal.
see 4 more reviews
Tweaks
-
I followed the advice of other reviewers and reduced the sugar to 1/2 cup and it was plenty sweet. I also substituted coconut oil for the butter and dropped the coconut flavoring altogether. Although it turned out a little more "oily" than I would have preferred, mixed together, it tasted great. Next time, I might reduce the coconut oil to 1/2 a cup and see if that makes a difference.
