This delicious butternut squash bake is super easy to make and has been a staple at my family’s Thanksgiving and Christmas dinners for as long as I can remember. The recipe originally came from my aunt, but I’m not sure where she found it. I now make this for both holiday dinners too and everyone LOVES it. The only way to have any leftovers is to make 2 batches, because there is usually all of about 2 spoonfuls left of the one on the table!
This recipe, to me, has just the right amount of sweetness to it. While I know they’re very popular, I’ve never liked the sweet potato casseroles with marshmallows because for me they’re just way too sweet. I like to save the excessive sweetness for desserts, but to each their own.
I also love this recipe because of the topping, which adds a nice crispy textural element that compliments the soft baked squash perfectly.
I hope you and your family enjoy it as much as we do.
UPDATE 11/19/2016: This butternut squash bake continues to be one of the most popular dishes I make at Thanksgiving. I’m tired of baking 2 separate batches so I finally bought one enormous round baking dish and am going to double the recipe. I tried this out a couple of weeks ago and it worked out just fine. It does take much longer, so I’ll be making it in my convection oven. It takes just about 2 hours for the doubled squash portion to bake, then the same amount of time for the topping as in a single batch (but I always double the topping quantities, because it’s SO GOOD!).
Butternut Squash Bake
For Squash Mixture:
- 1/3 cup unsalted butter (softened to room temperature)
- 3/4 cup granulated sugar
- 2 whole, large eggs
- 5 oz evaporated milk (I used full-fat and am not sure how it would come out using low-fat)
- 1 tsp. pure vanilla extract
- 2 cups butternut squash (cooked and mashed)
- 1/2 cup rice krispies
- 1/4 cup packed brown sugar
- 1/4 cup chopped pecans
- 2 Tbsp. unsalted butter (melted)
For Squash Mixture:
- Preheat oven to 350 degrees F.
- Cream the butter and sugar in a medium or large sized mixing bowl.
- Beat in the eggs, evaporated milk and vanilla.
- Stir in the cooked, mashed squash and blend well. *Note: The mixture will be thin.*
- Pour mixture into a greased baking bowl and bake in preheated oven for 45 minutes.
- After the squash has cooked for 45 minutes, remove it from the oven.
- Combine all the topping ingredients, mixing well to combine, and then sprinkle evenly over the cooked squash.
- Place back in the oven and cook for another 10-15 minutes, until the top is crispy.