Butternut Squash Bake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 368.8
- Total Fat: 20.8 g
- Cholesterol: 293.5 mg
- Sodium: 188.5 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 0.4 g
- Protein: 10.4 g
View full nutritional breakdown of Butternut Squash Bake calories by ingredient
Number of Servings: 8
Ingredients
-
1/3 cup butter softened or margarine softened
3/4 cup granulated sugar
2 eggs
1 (5 oz.) can evaporated milk
1 teaspoon vanilla extract
2 cups mashed cooked butternut squash
Topping:
1/2 cup rice crispy cereal
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoons melted butter or margarine
Directions
Preheat oven to 350 degrees. Grease a 11 x 7 baking pan.
Cream butter and granulated sugar. Beat in eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into pan, bake 45 minutes or until almost set.
To prepare the topping, combine rice cereal, brown sugar, pecans and melted butter. Remove casserole from oven and sprinkle on topping. Return to the oven for 5 to 10 minutes or until bubbly. Serves 6 to 8
Number of Servings: 8
Recipe submitted by SparkPeople user CBARRIER.
Cream butter and granulated sugar. Beat in eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into pan, bake 45 minutes or until almost set.
To prepare the topping, combine rice cereal, brown sugar, pecans and melted butter. Remove casserole from oven and sprinkle on topping. Return to the oven for 5 to 10 minutes or until bubbly. Serves 6 to 8
Number of Servings: 8
Recipe submitted by SparkPeople user CBARRIER.