Butternut Squash Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups cooked squash drained and mashed or 2 (10oz pkgs) of frozen squash3 eggs6 tablespoons butter or margarine1 cup evaporated milk1 cup sugar (white)1/2 tsp ground ginger1 tsp coconut extractRitz crackers, crumbled
Combine squash, eggs, butter, evaporated milk, sugar, ginger and coconut in mixing bowl.
Mix thoroughly
Pour mixture into greased casserole dish (round works best)
Set dish in pan of very hot water
Bake uncovered @ 350 degrees for 1 hr and 15 mins
Before removing from oven cover with Ritz crackers and brown for about 15 more minutes
Done when settles like a pumpkin pie
Serving Size: serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user KTMSU7878.
Mix thoroughly
Pour mixture into greased casserole dish (round works best)
Set dish in pan of very hot water
Bake uncovered @ 350 degrees for 1 hr and 15 mins
Before removing from oven cover with Ritz crackers and brown for about 15 more minutes
Done when settles like a pumpkin pie
Serving Size: serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user KTMSU7878.
Nutritional Info Amount Per Serving
- Calories: 273.7
- Total Fat: 13.5 g
- Cholesterol: 101.8 mg
- Sodium: 80.0 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 1.5 g
- Protein: 5.1 g
Member Reviews