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Butternut Squash Casserole

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Butternut Squash Casserole
  • Prep 15 min
  • Total 55 min
  • Servings 10
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This delicious butternut squash casserole made with maple syrup, butter and pecans is the perfect side dish for a Thanksgiving meal.
Updated Feb 18, 2014

Ingredients

  • 3 packages (12 oz each) frozen cooked butternut squash, thawed
  • 1 cup packed light brown sugar
  • 1/2 cup half-and-half
  • 1/4 cup butter, melted
  • 2 eggs, slightly beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1/4 cup packed light brown sugar
  • 3 tablespoons cold butter
  • 1/2 cup chopped pecans
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
  • 2
    In large bowl, stir together squash, 1 cup brown sugar, the half-and-half, melted butter, eggs, salt, cinnamon, allspice, cloves and vanilla until well blended. Spoon into casserole.
  • 3
    In small bowl, mix flour and 1/4 cup brown sugar. Cut in butter, using pastry blender or fork, until crumbly. Stir in pecans. Sprinkle over squash mixture.
  • 4
    Bake uncovered 40 minutes or until edges are lightly browned. Let stand 5 minutes before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use canned pumpkin or sweet potatoes instead of the squash in this recipe.

Nutrition

320 Calories, 14g Total Fat, 4g Protein, 46g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Total Fat
14g
0%
Saturated Fat
7g
0%
Sodium
220mg
0%
Total Carbohydrate
46g
0%
Dietary Fiber
2g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 Other Carbohydrate; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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