Butternut Squash Crunch

Total Time
40mins
Prep 15 mins
Cook 25 mins

This is like the traditional sweet potato dish with marshmallows. I can only find frozen "winter squash" in my area and it works great.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Lightly grease a 2-quart baking dish and set aside.
  2. Combine squash, white sugar, milk, cinnamon, vanilla, salt, nutmeg and eggs in a large bowl and stir well.
  3. Spoon into baking dish and top with marshmallows.
  4. Combine brown sugar, flour and butter in a small bowl and mix until crumbly.
  5. Sprinkle topping over marshmallows.
  6. Bake for 25 minutes or until filling is bubbly and marshmallows are lightly browned.

Reviews

(4)
Most Helpful

Fantastic! Great blend of spices and a great way to use up my huge stock of butternut squash. Made for 123 tag.

BakinBaby November 23, 2008

I've been "eying" this recipe for awhile! I baked a butternut squash and used 1 1/4 of a large one (about 3-4 cups of squash). I pureed the mixture in the food proc. I used 1/4 of dark brown sugar (since it is stronger flav.). I really liked that it didn't call for a lot of butter (unlike most!). This was delicious and my husband (doesn't like squash or s. potatoes) had TWO helpings and said he liked it a lot! Thanks Flower, for another great recipe. Roxygirl

Roxygirl in Colorado November 05, 2008

OUTSTANDING recipe! Made this to serve to my vegetarian son & his wife & they were very pleased with it, as was I! The topping OVER the marshmallows made it special, I thought, & I did add some chopped walnuts to that topping! Thanks for posting this recipe!

Sydney Mike April 15, 2007

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