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Butternut Squash Casserole

from Tiffany at eatathomecooks.com
Prep Time20 minutes
Cook Time35 minutes
Squash Bake Time1 hour 30 minutes
Total Time2 hours 25 minutes
Servings: 6 to 8
Calories: 602kcal

Ingredients

For the casserole:

  • 2 butternut squashes
  • ½ cup sugar
  • 2 eggs
  • ¼ cup milk
  • 2 Tbs. butter
  • 1 tsp. vanilla
  • ¼ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. salt
  • 1 cup fresh cranberries coarsely chopped

For the topping:

  • 5 Tbs. butter melted
  • ⅔ cup brown sugar
  • ⅔ cup unbleached all-purpose flour
  • 1 cup pecan pieces

Instructions

For the squash:

  • Cut each squash in half lengthwise and scoop out seeds.
  • Place face down in baking pan and add several cups of water to keep squash from drying out.
  • Bake at 350° for 1½ hours or till soft.
  • Cool squash and then use a spoon to scrape squash from skin.

For the casserole:

  • Place the squash in a large mixing bowl.
  • Add the remaining ingredients, except the cranberries and topping ingredients and mix with electric mixer until well combined.
  • Fold in cranberries.
  • Spoon casserole into greased baking bowl.

For the topping:

  • Stir topping ingredients together in a medium sized bowl, the consistency will be like wet sand.
  • Sprinkle on top of casserole.
  • Bake at 350° for 30-40 min.

Nutrition

Calories: 602kcal | Carbohydrates: 86g | Protein: 8g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 91mg | Sodium: 239mg | Potassium: 1050mg | Fiber: 8g | Sugar: 48g | Vitamin A: 27099IU | Vitamin C: 55mg | Calcium: 180mg | Iron: 3mg