Butternut Squash Casserole |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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When Mom didn't couldnât get sweet potatoes in Zimbabwe, she substituted this creamy casserole, adding sweetness and spice to butternut squash. It soon became a family favorite. âSusan Hansen Auburn, Alabama Ingredients:
2 medium butternut squash, peeled and cut into chunks |
1/2 cup sugar |
2 eggs |
1/4 cup milk |
2 tablespoons butter |
1 teaspoon vanilla extract |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
Directions:
1. Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain.
2. In a small bowl, beat squash until smooth. Add the remaining ingredients; beat well. Spoon into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until a thermometer inserted near the center reads 160°. Yield: 6 servings.
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