Butternut Squash Bake

This is delicious! It takes the place of candied sweet potatoes in a holiday meal, or disguises a healthy vegetable enough that almost anyone will eat it (and ask for seconds).

Michael loves this for breakfast, and it’s a great way to use butternut squash if you have some but don’t know what to do with it. This year we got over 30lbs from the Penn State farms – nice, organic squash from Michael’s class – so I’ve been using it in everything.

NB: The topping is a loose approximation…you can use any crunchy cereal. Try Rice Krispies, Grape Nuts, any flake cereal that can maintain some crunch…play around! This time I used Honey Bunches of Oats, which I toasted lightly before adding the melted butter. If you’re a topping person (like I am – the topping is usually the best part of any dish!) double the amounts for the topping – it’s not a precise science, here 🙂


  • 1/3 cup butter, softened
  • 3/4 cup sugar (I use half brown sugar and half granulated, but you could do all of either – it depends on what you like!)
  • 2 eggs
  • 5 oz milk/cream/evaporated milk
  • 1 teaspoon vanilla extract
  • 2 cups mashed cooked butternut squash
  • 1/2 cup crisp cereal
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 3 tablespoons butter, melted


[To cook the squash: Halve two medium butternut squashes. Scoop out the seeds, and peel the skin off. Cut off the tough ends. Cut squash into evenly sized pieces, and put in boiling water. Boil for 12 minutes, drain, and puree using an immersion blender.]

  • In a large bowl, cream butter and sugar until fluffy. Beat in the eggs, milk and vanilla. Stir in squash (mixture will be thin).
  • Pour into a greased 11-in. x 7-in. baking pan. Bake, uncovered, at 350° for 45 minutes or until almost set.
  • In a small bowl, combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly.

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