Butternut Squash Casserole

My cousin came to visit recently and she brought us an awesome treat!  It was this beautiful butternut squash from her garden.  We really weren’t sure what to try at first.  There were so many options to go for.  I really wanted to try the seasoned squash sticks, butternut squash soup or even baked chips but this one was the winner.  And after we fully baked it…  OH MY GOODNESS!  It certainly was the winner.  The recipe came from Allrecipes.com but I changed one of the 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 unsalted sweet butter, melted
  • 1/2 box of graham cracker crumbs
  • 1/2 cup unsalted sweet butter, melted
  • 1 cup brown sugar


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds 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 9×13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted unsalted sweet butter.
  4. Bake in preheated oven for 45 minutes, or until set.
  5. In a medium bowl combine graham cracker crumbs, 1/2 cup melted unsalted sweet butter and brown sugar. Crumble over top of cooked casserole and return to oven to brown.

It was hard to figure if we should eat with dinner (Key West Chicken from Housewarming Party Goodies) or as dessert!