Butternut Squash w/Pineapple Topping


4.9 of 5 (15)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 137.5
  • Total Fat: 3.5 g
  • Cholesterol: 70.8 mg
  • Sodium: 406.6 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 0.2 g
  • Protein: 3.1 g

View full nutritional breakdown of Butternut Squash w/Pineapple Topping calories by ingredient
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Submitted by: LYNAT529


Makes 12 one half cup servings. A souffle like side dish perfect for the holidays or any time! Makes 12 one half cup servings. A souffle like side dish perfect for the holidays or any time!
Number of Servings: 12


    Butternut Squash, 4 cup, cubes
    Egg, fresh, 2 large
    Salt, 1 tsp
    Granulated Sugar, .5 cup
    *Margarine-like spread, Country Crock, regular, 3 tbsp


    *Pineapple, canned, 1 cup, crushed, sliced, or chunks
    Egg, fresh, 1 large
    *Flour, white, .25 cup
    Granulated Sugar, .25 cup


Cook the squash - I prefer to cut it in half, scoop out seeds and wrap in plastic and then microwave until tender. But you can use whatever method of cooking squash you prefer. Once cooked, place squash in a casserole dish and mash. Add sugar, salt and margarine. Beat eggs well and add to mixture while beating well. (If you are making this while the squash is still hot, you don't want the eggs to cook before mixed together.) Set casserole to the side.
Topping: Mix all topping ingred together in a bowl. Pour over the top of the squash.
Bake, uncovered for about 45 minutes. The dish will become light and fluffy (slightly souffle-like)

Number of Servings: 12

Recipe submitted by SparkPeople user LYNAT529.


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Member Ratings For This Recipe

  • 6 of 6 people found this review helpful
    People ...be real, this recipe has 3 eggs and serves twelve....this is a healthy recipe...you need to look at the facts and ease up and enjoy rather than grump about sodium, cholesterol, sugar and fat. I'm not saying eat all you want but put it in perspective and relax a little! - 9/24/10

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  • Incredible!
    4 of 4 people found this review helpful
    I don't cook much but I go back to this recipe again and again, esp for pot lucks and big family dinners. Works equally well as a side dish or dessert. I use a 2-lb squash for the proportions listed, add a little more sugar if a 3-lb squash. I like using crushed pineapple for its consistency here. - 1/9/10

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  • 4 of 4 people found this review helpful
    I microwave squash, pierce w/fork, cook on high till soft, slit shell, take out seeds, and mash... - 11/10/09

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  • Incredible!
    2 of 2 people found this review helpful
    This was absolutely delicious. I added some cinnamon to the squash mixture and used the crushed pineapple. The recipe did not state what temp to cook it at, but I did it at 375 degrees for the 45 min. and that worked well. I am cooking it for a pork BBQ next weekend. - 9/6/10

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  • Incredible!
    1 of 1 people found this review helpful
    This is a GREAT recipe!!!! I will use it again & again!!!! - 3/15/11

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  • Incredible!
    1 of 1 people found this review helpful
    WONDERFUL, *SUPER EASY* recipe! As for person concerned about the need for "serious tweaking" for the worry of sugar/cholesterol: Egg Beaters and Splenda/Stevia! From reading the above reviews, this is a recipe most will make for 'special' occasions, not every day, but it CAN be 'tweaked' easily. :) - 9/22/10

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  • Am I missing something, but I can't seem to find the temperature to cook this at for the 45 mins. I'm taking a guess at 350 degrees. If it should be differently, someone please let me know. Thanks. - 10/7/12

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  • anyone tell me the oven temperature you baked it at? i have it ready to go in the oven and just realized there is no temperature in the directions - So far it's been a lot of work so I hope I can have a make it work moment! - 12/25/11

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  • This was the bomb! I served it with a pan fried ham steak and broccoli. Hubby LOVED it! I baked it in a 9" x 9" pan and cut it into 6 servings. Double the calories but oh so worth it! I did use egg beaters and added a smidge of vanilla. I froze the other 4 servings for a quick meal using same menu! - 10/16/11

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  • It was great as a side and as a dessert with no sugar added ice cream, too. As a dessert, eaten alone or as a veggie, it was wonderful. - 1/2/11

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  • I'm new to sparks and just reading the recipe here. I can not tell the measuring for the sugar amount? Can I get this from someone please. - 12/17/10

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  • This was fabulous! I made exactly as directed except I added vanilla flavoring with the squash. - 10/14/10

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  • This is a great recipe. My entire family loved it. Will make this again and again - 9/27/10

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  • 0 of 9 people found this review helpful
    Butternut squash and pineapple are both naturally very sweet so I find that the sugar called for is too much. Also, the amount of eggs brings the cholesterol level over the top. This dish needs some serious tweaking. - 9/22/10

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  • going to make for the holidays - 9/21/10

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  • Very good! Both my husband and I liked it. I will definitely make this again! - 9/19/09

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  • My husband and I made this recipe last night and WOW! This is a 10+ +. We will definetely make this many times! - 1/21/09

    Reply from LYNAT529 (3/8/09)
    thank you! So glad you enjoyed it!

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  • This was my first time ever making this, but EVERYONE at the party wanted to know who made it and what the recipe was! Very basic, and very pleasing! I'm definitely keeping this one! - 12/7/08

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  • I made this hoping the kids would eat it and they both loved it! Now I can serve squash more often. - 11/30/08

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  • I made this recipe for Thanksgiving this year. It was very easy to make, and everyone in my family LOVED it. I even doubled the recipe and it was almost all gone. I'll definitely be making this again. - 11/28/08

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