Butternut Squash Casserole

Total Time
Prep 0 mins
Cook 1 hr

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.


Most Helpful

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.

ajiwac May 12, 2010

Our family just loved this recipe! It was really tasty and we did cut back on the sugar and butter but everyone raved about it!

Chef Wedemeyer June 23, 2009

I never thought of using coconut with butternut squash. This is a wonderful and tasty dish!

Chef Chatty December 23, 2008

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