Tuesday, November 8, 2011

Popular Butternut Squash Bake


                                                                
This is a family favorite recipe and is a great addition to any meal, but especially a holiday one.


Just a few years ago, I won $100 for it in an American Profile 'side dish' contest! Besides being in my own cookbook, It can also be found in two of the American Profile cookbooks -

Hometown Recipes for the Holidays and Blue Ribbon Winners! WOOOHOOO!!



(If you're not familiar with the American Profile...it's a paper-magazine-type publication that comes tucked inside newspapers across the country...similar to USA Weekend, etc. Not every newspaper carries it, but many do - from coast to coast).


I've been told this tastes like 'dessert'. 

One of my blogging buddies, Loy of Grandma Loy's Kitchen  tried it and she and her husband had a cold piece later with Cool Whip on top! Check out her page at the link above.

Whenever I take it to church potlucks, one of my friends hollers to the crowd "Marsha's squash dish is here"!

How fun is that???

Not only is this dish magnificent, butternut squash is just plain good for you!! It's full of fiber, but did you know that winter squash, like our friend the butternut, are also good sources of vitamins A and C, several B vitamins, potassium, and omega-3 fatty acids?

Squash rocks.  

I normally double the topping recipe and get raves about the crunchy topping! 



BUTTERNUT SQUASH BAKE

1/3 c. butter or margarine, softened
2/3 c. granulated sugar
2 eggs
1 - 5-oz. can evaporated milk
1 tsp. vanilla extract
2 c. mashed, cooked butternut squash


TOPPING:

1/2 c. crispy rice cereal (if using chex, crush slightly)

3 Tb. packed brown sugar
1/4 c. chopped pecans
2 Tb. melted butter or margarine


Preheat oven to 350. Grease an 11" X 7" baking pan.

 Cream the butter, and granulated sugar in a bowl using a mixer. Beat in the eggs, evaporated milk, and vanilla. Stir in the squash. The mixture will be thin. Pour into the prepared pan. Bake for 45 minutes, or until almost set.



For the topping, combine the cereal, brown sugar, pecans and melted butter in a bowl; mix well. Remove the casserole from oven and sprinkle on the topping. Return to the oven for 5 - 10 minutes or until bubbly.


{I normally double the topping recipe for added crunch and flavor}
(And I've reduced the amount of sugar from original recipe)





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                Wonka Wednesday
                   Sunday Funday
                   Side Dish Saturday
                   Ingredient Spotlight
              Weekend Potluck
           Meal Plan Monday


9 comments :

  1. This sounds and looks delicious! I love squash and so do the kids so this will be on the menu very soon :)

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  2. Hey...Looks as if I have another great Butternut squash recipe to add!

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  3. Oh, my goodness...this looks decadent! May have to give it a whirl very soon!! Love ya :)

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  4. This squash dish must be really amazing! Marsha, I would like to pass on the Triple Cute Blog award to you. Check it out on my site
    http://auntnubbyskitchen.blogspot.com/2011/11/blog-award.html

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  5. I love squash! This looks like it would be a great dish to bring to Thanksgiving :) Thank you so much for sharing!

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  6. Woo Hoo! You were featured on last week's A Themed Baker's Sunday at Cupcake Apothecary!
    Don't forget to come back for this next week's theme: Berries!
    Cupcake Apothecary
    http://cupcakeapothecary.blogspot.com/2011/11/themed-bakers-sunday-15.html

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  7. this looks like the perfect sidedish for the holidays, thanks for sharing. Congrats on getting published in 2 places that's pretty neat :)

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  8. My sister made something like this for Thanksgiving. Hers had cranberries in it too and it was so good!

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  9. What a wonderful butternut recipe! Love that topping. Thanks for linking to Side Dish Saturdays!

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