Make and share this Butternut Squash Dessert recipe from Food.com.
Provided by Hungry in Michigan
Categories Dessert
Time 1h5m
Yield 1 casserole, 2 serving(s)
Number Of Ingredients 9
Steps:
- mix with beaters, pour into greased 9x11 pan.
- Bake in preheated 350* oven on the middle rack for 35-40 mins.until the center is set (test with a toothpick).
- While this is baking, mix the topping below.
- Remove from oven and top with: 1/2 C crispy rice cereal, 1/4 C packed brown sugar, 1/4 chopped pecans. Mix these together, sprinkle over top, then pour 2T melted butter over top.
- Return to oven for 5 mins or until bubbly.
- This is a thin mixture and cooks quickly.
- You could bake it in a slightly smaller pan, just keep an eye on it so it doesn't burn.
- You can cook the squash whole in the microwave to get it to the mashing consistency. Just stab it a couple of times so it won't explode and put it on a plate to microwave. Check it every 5 minutes for doneness - good idea to roll it. Gets very hot!
- If you have left over squash, I mash it all and measure the left overs and freeze. Then I can take out a 1 cup or 2 cup bag to make a batch when I'm in a hurry. A 1 cup batch (1/2 recipe) is a good size for two people. If you double the recipe, DON'T double the topping!
Nutrition Facts : Calories 1021.4, Fat 56.9, SaturatedFat 34, Cholesterol 354.1, Sodium 538.6, Carbohydrate 119.4, Fiber 1.3, Sugar 105.1, Protein 13.5
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