Prep 50 mins
Cook 50 mins
This is a way I can sneak vitamin A into my families diet. My kids love this squash.
Make and share this Butternut Squash Bake recipe from Food.com.
- Bake the squash until a fork can easily be inserted.
- Scoop out squash flesh and discard seeds.
- Mash squash flesh and measure out 2 cups.
- The squash flesh will be rather runny.
- In another bowl cream butter and sugar and add the 2 eggs, 5 oz evaporated milk, and vanilla.
- Add the 2 cups of squash.
- Pour into a 11 x 7 inch baking pan.
- Bake uncovered for 45 minutes at 350.
- Combine topping ingredients and sprinkle on and bake another 5 minutes.
I made this the night before and cooked it the next day. The rice crispies and nuts really put this over the top. It was different and good. I may mix different types of squash next time and I'll bet it will be just as good as this!!
Absolutely SCRUMPTIOUS!!! Even my husband, son, and father who "don't eat squash" tried it and liked it. I used egg-beaters and fat-free evaporated milk. I didn't have Rice Krispies, so went hunting through my cabinet to find something suitable and came up with (are you ready for this?) Cinnamon Toast Crunch! Delicious. I could eat this for dessert. I'll be using this recipe yhe next time I'm asked to bring a vege dish to a pot-luck.
Okay - here's the honest truth. I have NEVER made squash for my family - it just seemed too....well.....too boring! My kids are picky when it comes to veggies (they are 5 yrs, 3 yrs old, and 7 mo's old). I was getting tired of the same old veggies all the time, so decided to try - squash! After browsing the recipes, I decided to try this one...WOW - We were NOT disappointed! My 3 yr old ate ALL his veggies, my 5 yr old ate most, and the 7 mo. old kept begging for more (naturally, we were not giving her the topping part, as it has nuts.) I myself LOVED it - and my DH's comment was, "I don't think I've EVER eaten squash in my life. THIS recipe's a KEEPER!" (after his 2nd helping of it!) THANKS FOR SHARING!