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Creamy Butternut Squash Bake

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PREP TIME
15 min
COOKING TIME
60 min
TOTAL TIME
75 min
SERVINGS
15 servings
Creamy Butternut Squash Bake
Ingredients
  • 1 butternut squash
  • 1 cup white sugar
  • 1 1/2 cups milk
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2 tablespoons all-purpose flour
  • 3 eggs
  • 1/4 cup margarine, melted
  • 1/2 (16 ounce) package vanilla wafers, crushed
  • 1/2 cup margarine, melted
  • 1 cup brown sugar
Instructions
1
Preheat the oven to its highest temperature setting, which is 425 degrees F (220 degrees C).
2
Place the butternut squash in the microwave and cook on its highest power level until it is tender, typically taking 2 to 3 minutes. Cut the squash in half lengthwise and carefully remove its seeds before cubing it into small pieces.
3
Fill a large pot with water and bring it to its boiling point. Then, add the cubed butternut squash and cook until it is soft and tender, usually taking about 15 minutes.
4
Drain the cooked squash and mash it into a smooth consistency using a fork or potato masher.
5
In a separate bowl, whisk together 3 cups of mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs, and 1/4 cup of melted butter until well combined.
6
Pour the squash mixture into a 9x13-inch casserole dish and bake in the preheated oven until it is set, typically taking about 45 minutes.
7
Meanwhile, prepare a topping by crushing vanilla wafers in a bowl and mixing them with 1/2 cup of melted butter and brown sugar. Sprinkle the crumbled mixture evenly over the top of the cooked casserole, then return it to the oven to brown and crisp up.