EASY BUTTERNUT SQUASH CASSEROLE

Easy Butternut Squash Casserole image

This delicious recipe combines butternut squash, sugar, milk, vanilla, eggs and margarine to make a creamy casserole you'll be proud to serve.

Provided by Patricia McElroy

Categories Side Dish Casseroles Squash Casserole Recipes

Time 1h55m

Yield 15

Number Of Ingredients 14

Ingredients

1 butternut squash, halved lengthwise and seeded
1 ½ cups milk
1 cup white sugar
3 eggs
¼ cup margarine, melted
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
1 pinch salt
1 cup brown sugar
1 cup chopped pecans
½ cup margarine, melted

Steps:

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Place squash, cut-sides down, on prepared baking sheet.
Bake squash in the preheated oven until soft, 45 minutes to 1 hour. Scoop out and mash squash flesh.
Stir 3 cups mashed squash, milk, white sugar, eggs, 1/4 cup melted margarine, flour, vanilla extract, cinnamon, nutmeg, ginger, and salt together in a 9x13-inch casserole dish. Spread mixture into an even layer.
Bake in the oven until casserole is set, about 45 minutes. Stir brown sugar, pecans, and 1/2 cup melted margarine together in a bowl. Sprinkle pecan mixture over the top of the casserole. Continue baking casserole until top is browned, 10 to 15 minutes more.

Nutrition Facts : Calories 299.8 calories, Carbohydrate 38.9 g, Cholesterol 39.2 mg, Fat 15.8 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 146.4 mg, Sugar 30.7 g