Thursday, May 14, 2009

Southern Butternut Squash

We have made this recipe several times and LOVE it! I thought the ingredients sounded a little too sweet so I cut the butter down to about 6 T. and the white sugar down to almost a 1/2 c. I also used 2% milk instead of the heavy cream. Ok, and we don't add the topping either so I guess I've changed the recipe up quite a bit but it is so yummy that it really doesn't matter how you make it. Jason isn't a fan of squash and he even ate leftovers the next day...he never eats leftovers!

3 cups mashed, cooked butternut squash
1/2 cup sweetened condensed milk
2 eggs, beaten
1/2 cup butter, softened
2 teaspoons vanilla extract
1/2 cup heavy whipping cream
1 cup white sugar

Preheat oven to 350 degrees F. Butter one 2 quart casserole dish.
Blend together the butternut squash, sweetened condensed milk, eggs, butter, vanilla, cream and sugar.

Pour into prepared casserole dish and bake at 350 degrees F (175 degrees C) for 30 to 45 minutes or until set and edges begin to bubble.

Prepare a topping if desired by combining 1 cup brown sugar, 1/3 cup flour, 1/3 cup butter and 1/2 cup chopped nuts. Mix together and sprinkle over squash before baking.

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