Butternut Squash Casserole |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From TOH,a family favorite. My husband, who won't eat sweet potatoes, loves this. Ingredients:
2 medium butternut squash, peeled and cut into chunks |
1/2 cup sugar |
2 eggs |
1/4 cup milk |
2 tablespoons butter, softened |
1 teaspoon vanilla extract |
1/4 teaspoon ground cinnamon |
1/4 teaspoon fresh grated nutmeg |
Directions:
1. Preheat oven to 350. Place squash chunks in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain.
2. In a small mixing bowl, beat squash until smooth. Add the remaining ingredients;beat well. Spoon into a 1-1/2 quart baking dish coated with nonstick cooking spray. Cover and bake at 350 for 30-35 minutes or until a thermometer inserted near the center reads 160 degrees.
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