Butternut Squash Crumble Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/3 cup butter or margarine, softened3/4 cup sugar2 eggs1 can (5 ounces) evaporated milk1 teaspoon vanilla extract2 cups mashed cooked butternut squashTOPPING:1/2 cup crisp rice cereal1/4 cup packed brown sugar1/4 cup chopped pecans2 Tablespoons butter or margarine, melted
* Prep time includes cooking of squash and is mostly unattended. To cook squash, cut in half longwise, scoop out seeds and place skin up in 2 inches of water in baking dish and bake in 350 deg. oven for 30-45 mins. This can be done up to 24 hours ahead of time.
Preheat oven to 350 degrees. In a mixing bowl, cream butter and sugar. Beat in eggs, milk, and vanilla. Stir in squash (mixture will be thin). Pour into a greased 11x7x2 in. baking pan. Bake, uncovered, for 45 minutes or until almost set. Combine topping ingredients while the squash layer bakes. When the squash is almost set, sprinkle topping over casserole. Return to the oven for 5-10 minutes or until bubbly.
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user VB13RULES.
Preheat oven to 350 degrees. In a mixing bowl, cream butter and sugar. Beat in eggs, milk, and vanilla. Stir in squash (mixture will be thin). Pour into a greased 11x7x2 in. baking pan. Bake, uncovered, for 45 minutes or until almost set. Combine topping ingredients while the squash layer bakes. When the squash is almost set, sprinkle topping over casserole. Return to the oven for 5-10 minutes or until bubbly.
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user VB13RULES.
Nutritional Info Amount Per Serving
- Calories: 288.7
- Total Fat: 15.9 g
- Cholesterol: 80.4 mg
- Sodium: 129.1 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 1.9 g
- Protein: 3.9 g
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