Butternut Squash Bake
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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**