Butternut Squash Bake

  • Yield: 6 to 8 servings

"I'm always asked to share this recipe when I serve it. It's different and always a hit at potlucks."


1/3cup butter or margarine, softened
3/4cup granulated sugar
2 eggs
1 (5-ounce) can evaporated milk
1teaspoon vanilla extract
2cups mashed cooked butternut squash
1/2cup rice cereal
1/4cup packed brown sugar
1/4cup chopped pecans
2tablespoons melted butter or margarine


  1. Preheat oven to 350F. Greased an 11-by-7-inch baking pan.
  2. Cream butter and granulated sugar. Beat in eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into pan. Bake 45 minutes or until almost set.
  3. To prepare the topping, combine rice cereal, brown sugar, pecans and melted butter. Remove casserole from oven and sprinkle on topping. Return to the oven for 5 to 10 minutes or until bubbly.

Recipe by Marsha Baker, Pioneer, Ohio