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Butternut Squash Casserole

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Ingredients
  Diced cooked squash 3 Cup (48 tbs)
  Eggs 2 , beaten
  Sugar 3⁄4 Cup (12 tbs)
  Margarine 3⁄8 Cup (6 tbs) (3/4 Stick)
  Coconut flavoring 1⁄2 Teaspoon
  Milk 1 Cup (16 tbs)
  Ginger 1⁄2 Teaspoon
  Crushed butter crackers 1⁄2 Cup (8 tbs)
Directions

Combine the squash, eggs, sugar, margarine, coconut flavoring, milk and ginger in a large bowl and mix well.
Spoon into a greased 9x13 inch baking dish.
Bake, uncovered, at 325 degrees for 35 minutes.
Sprinkle with butter crackers and return to the oven for a few minutes or until crackers turn slightly brown.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Vegetable

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