Sweet Butternut Squash Casserole Recipe

A delicious, sweet squash casserole that's a holiday family favorite! The crunchy topping is to die for and it makes enough to feed the whole family at Thanksgiving or Christmas!

Sweet Butternut Squash Casserole

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Oh my goodness. 😍

I can't even begin to explain how delicious this recipe is! 

My amazing sister, Shannon made this for Christmas at my Mom's house recently, and I completely fell in love with the first bite! It reminds me of sweet potato pie, but much, much better. 

I can already tell it's going to be a family favorite and I'm sure it will be made for holidays for many years to come!

There are SO many recipes our family has adapted and adopted through the years, and many recipes on this blog are passed down from my grandma and mom.

Our roots are mostly German and Swedish, and growing up in central Minnesota we had our share of German foods, Minnesota Hotdish and everything wild rice.

But here in Minneosta, we love our gardens, farmers markets and farms! Butternut squash is everywhere in the fall and winter making it a perfect time to make this recipe.

More recipes to make for the holidays:

• Magic Crust Custard Pie
• Herb Butter Turkey
• Creamy Baked Mac and Cheese
• Coffee Eggnog
• Eggnog and White Chocolate Fudge
• Classic Corn Casserole

This dessert does take quite a few steps to complete, but it's worth every extra minute!

You can cook the squash ahead of time and refrigerate until using. Make sure to remove from the fridge 15 minutes before using to bring it up to room temperature. 

Don't like vanilla wafers? Try animal crackers, pretzels, chessmen cookies, or any other cracker or cookie!

Other fall dessert recipes to try:

• Pumpkin Crunch Cake
• Caramel Pumpkin Bread Pudding
• Irish Apple Cake with Custard Sauce
• Cranberry Orange Pecan Crisp
• Brown Sugar and Cinnamon Cookies
• Pumpkin Spice Snickerdoodles 

Enjoy!


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Sweet Butternut Squash Casserole

Yield: 10-12 servings

Author: Hot Eats and Cool Reads

ingredients:

• 1 butternut squash
• 1 cup white sugar
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons all purpose flour
• 3 eggs
• 1/4 cup butter, melted
• Topping:
• 8 ounces Nilla Wafers, crushed
• 1/2 cup butter, melted
• 1 cup brown sugar

instructions:

1. Preheat oven to 425 degrees.
2. Peel the butternut squash with a peeler and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
3. In a bowl, combine 3 cups mashed butternut squash, sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted butter. Pour into a 9x13 glass baking dish.
4. Bake for 45 minutes or until set.
5. In a medium bowl, combine crushed Nilla Wafers, 1/2 cup melted butter and brown sugar. Sprinkle evenly over the top of the casserole and return to the oven until the topping is lightly browned.

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