Butternut Squash Bake

"This is a way I can sneak vitamin A into my families diet. My kids love this squash."
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by MollyLin photo by MollyLin
photo by MollyLin photo by MollyLin
Ready In:
1hr 40mins




  • 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.

Questions & Replies

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  1. Tebo3759
    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!!
  2. papergoddess
    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.
  3. WJKing
    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!
  4. naptime4julie
    Made this for Christmas dinner. EVERYONE at the table requested the recipe. I doubled the topping just because I like extra! I was a little more work than I expected but well worth it! I have a feeling it will be a regular dish at our holiday meals from now on.
  5. Brandi Geer
    This was a great recipe. My whole family loved it. My husband who doesn't eat vegitables was eating this later for something sweet. It was like a desert. Very very Good.


  1. Chris from Kansas
    This was the absolute best! I made this for dinner on Halloween night and it was sooo good. I am always trying to make things more healthy, so I did make some modifications. I used light margarine and less of it, used much less sugar (only about 1/3 cup total including part Splenda), used 2 egg whites in place of 1 egg and evaporated skim milk. Even with these changes, I thought it was perfect. Thanks for posting this great recipe. I will make this often.


I am a stay at home mom, with 4 teenage boys and a five year old daughter. Feeding the boys and their dad can be a real challenge. I need to stay on budget, and still provide mass amounts of vidals.
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