Easy Butternut Squash Casserole Recipe

Easy Butternut Squash Casserole Recipe

  • 1 butternut squash, halved lengthwise and seeded
  • 1 1/2 cups milk
  • 1 cup white sugar
  • 3 eggs
  • 1/4 cup margarine, melted
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1 pinch salt
  • Topping:
  • 1 cup brown sugar
  • 1 cup chopped pecans
  • 1/2 cup margarine, melted
  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Place squash, cut-sides down, on prepared baking sheet.
  2. Bake squash in the preheated oven until soft, 45 minutes to 1 hour. Scoop out and mash squash flesh.
  3. Stir 3 cups mashed squash, milk, white sugar, eggs, 1/4 cup melted margarine, flour, vanilla extract, cinnamon, nutmeg, ginger, and salt together in a 9×13-inch casserole dish. Spread mixture into an even layer.
  4. Bake in the oven until casserole is set, about 45 minutes. Stir brown sugar, pecans, and 1/2 cup melted margarine together in a bowl. Sprinkle pecan mixture over the top of the casserole. Continue baking casserole until top is browned, 10 to 15 minutes more.
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