Butternut Squash Bake Recipe

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Ingredients:

Serving

1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 can (5 oz) evaporated milk
1 tsp 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 tbsp butter, melted

Directions:

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. Yield: 6-8 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	352.11 Kcal (1474 kJ)
Calories from fat	207.99 Kcal
		% Daily Value*
Total Fat	23.11g	36%
Cholesterol	92.95mg	31%
Sodium	52.04mg	2%
Potassium	290.53mg	6%
Total Carbs	34.94g	12%
Sugars	25.68g	103%
Dietary Fiber	2.96g	12%
Protein	4.22g	8%
Vitamin C	11.4mg	19%
Vitamin A	0.9mg	29%
Iron	2.2mg	12%
Calcium	67.9mg	7%

Amount Per 100 g
Calories	247.96 Kcal (1038 kJ)
Calories from fat	146.47 Kcal
		% Daily Value*
Total Fat	16.27g	36%
Cholesterol	65.46mg	31%
Sodium	36.65mg	2%
Potassium	204.6mg	6%
Total Carbs	24.6g	12%
Sugars	18.08g	103%
Dietary Fiber	2.08g	12%
Protein	2.97g	8%
Vitamin C	8mg	19%
Vitamin A	0.6mg	29%
Iron	1.5mg	12%
Calcium	47.8mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

8.4

Points
10

PointsPlus

Good Points

saturated fat free,
low sodium

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