Sweetened Butternut Squash Bake

    (508)
    1 hour 15 min

    Cooked butternut squash is mashed, then mixed with sugar, milk, vanilla, eggs and topped with a sweetened, vanilla biscuit crumb before being baked. Serve as a side dish with ham or pork.


    472 people made this

    Ingredients
    Serves: 15 

    • 1 butternut squash
    • 200g caster sugar
    • 350ml milk
    • 1 teaspoon vanilla extract
    • 1 pinch salt
    • 2 tablespoons plain flour
    • 3 eggs
    • 50g margarine, melted
    • Topping
    • 225g vanilla biscuits, crushed
    • 115g margarine, melted
    • 220g dark brown soft sugar

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 220 C / Gas 7.
    2. Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to the boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
    3. In a 23x33cm or similar sized dish combine the mashed butternut squash, caster sugar, milk, vanilla extract, salt, flour, eggs and 4 tablespoons melted margarine.
    4. Bake in preheated oven for 45 minutes or until set.
    5. In a medium bowl combine crushed vanilla biscuits, 115g melted margarine and dark brown soft sugar. Crumble over top of cooked squash and return to oven to brown.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (508)

    Reviews in English (408)

    by
    374

    I like this recipie, but made a few changes as suggested by others... Instead of microwaving and then boiling, I cut in half, scooped out seeds and baked in oven halved side down until soft. Blended in a blender to make smooth puree. Used a 1/2 C Splenda, added 1tsp Cinnamon and 1/2tsp Nutmeg. For a topping I used 1/4C brown sugar, 1/8C butter and 2C Honey Bunches of Oats cereal (as suggested by another to use cornflakes, I used what I had on hand and loved the result). Will definately make again.  -  05 Dec 2004  (Review from Allrecipes US | Canada)

    by
    257

    I love butternut squash and this is a great recipe to get started with. I've made this recipe many times and have made many modifications. First of all, I like to roast the squash rather than boiling it. I just cut the squash in half, scoop out the seeds, and roast it at 375 for 45 min-1 hour. It is easier to just scoop out the cooked sqaush than peel the skin off the little chunks. This does take longer, but in my opinion, it is much easier. I also add cinnamon, nutmeg and ginger which adds a nice flavor. The last thing that I change is that instead of the suggested topping, I use chopped pecans.  -  23 Nov 2003  (Review from Allrecipes US | Canada)

    by
    167

    I am a newlywed and havne't done much cooking. I have prepared this for Thanksgiving ahead of time. I have never cooked butternut squash before so I didn't know that after you cook the squash that you are supposed to scoop the inside out of the "rind". I found that out after I mashed it up and it was still hard. I spent a good hour trying to pick the rind out of the mashed squash. It would be helpful if the reicpe mentioned that step for new cooks!  -  23 Nov 2005  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 5 collections