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Butternut Squash Bake

November 19, 2016

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Butternut Squash Bake

**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**

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!).

**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**
Butternut Squash Bake
Print Recipe
5 from 2 votes

Butternut Squash Bake

Delicious and easy to make, this butternut squash bake is perfect for the holidays! The soft baked squash and sweet & crispy topping are the perfect combo.
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Servings: 8 servings

Ingredients

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)

For Topping:

  • 1/2 cup rice krispies
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 2 Tbsp. unsalted butter (melted)

Instructions

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.

For Topping:

  • 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.

Notes

**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**

Filed Under: Holiday Side Dishes, Holidays, Recipe, Side Dishes, Vegetarian, Veggie Sides

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All images and recipes © Healthy by 40 / Meredith Gandelman 2019