Sweetened Butternut Squash Bake

    (510)
    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.

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    Reviews & ratings
    Average global rating:
    (510)

    Reviews in English (409)

    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)

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