Butternut Squash Crumble Bake

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Butternut Squash Crumble Bake calories by ingredient


Introduction

This sweet casserole is a perfect side or dessert dish for bbqs or potlucks. Rice Krispies cereal add texture and crunch to the traditional pecan topping. This sweet casserole is a perfect side or dessert dish for bbqs or potlucks. Rice Krispies cereal add texture and crunch to the traditional pecan topping.
Number of Servings: 8

Ingredients

    1/3 cup butter or margarine, softened
    3/4 cup sugar
    2 eggs
    1 can (5 ounces) evaporated milk
    1 teaspoon vanilla extract
    2 cups mashed cooked butternut squash

    TOPPING:
    1/2 cup crisp rice cereal
    1/4 cup packed brown sugar
    1/4 cup chopped pecans
    2 Tablespoons butter or margarine, melted

Tips

Using a smaller dish such as 8x8x2 in. will make the squash layer thicker.


Directions

* 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.