Butternut Squash Casserole

Top Review by ajiwac

I followed the advice of other reviewers and reduced the sugar to 1/2 cup and it was plenty sweet. I also substituted coconut oil for the butter and dropped the coconut flavoring altogether. Although it turned out a little more "oily" than I would have preferred, mixed together, it tasted great. Next time, I might reduce the coconut oil to 1/2 a cup and see if that makes a difference.

Ingredients Nutrition

  • 2 cups butternut squash, cooked
  • 3 eggs, well beaten
  • 1 cup sugar
  • 12 cup milk
  • 13 cup butter or 13 cup margarine, melted
  • 2 tablespoons coconut, flaked
  • 12 teaspoon ginger, ground
  • 12 teaspoon coconut flavoring


  1. Cut in half lengthwise butternut squash; clean out bowl.
  2. Wrap in foil; bake in 350 degrees oven until soft. Cool; scoop out squash with teaspoon to measure 2 cups.
  3. Combine all ingredients, mixing well.
  4. Pour in a lightly greased 1 quart casserole. Bake at 350 degrees for 1 hour or until set.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a