Ann'S Butternut Squash Casserole
A creamy, sweet butternut squash casserole topped with buttery cracker crumbs and coconut, perfect for fall gatherings or family dinners craving comforting flavors.
Ingredients
Instructions
- Combine cooked or frozen squash, eggs, butter, Pet milk, sugar, ginger, and coconut in a bowl; stir with a spoon or blender until well mixed.
- Pour the mixture into a greased casserole dish.
- Place the casserole in a pan of water and bake at 350°F for 45 minutes or until set.
- Before removing from the oven, sprinkle buttered cracker crumbs on top and bake until golden brown.
Tips & Substitutions
For a creamier texture, consider using heavy cream instead of Pet milk. If you're looking for a healthier alternative, try using coconut milk. You can also add spices like nutmeg or cinnamon for extra flavor. If you don’t have buttered cracker crumbs, crushed graham crackers mixed with melted butter will work just as well.
Serving Suggestions
This butternut squash casserole is a delightful side dish for holiday meals or family gatherings. It pairs beautifully with roasted meats or a fresh salad. Consider serving it alongside American recipes like Egg And Asparagus Casserole for a complete meal. Garnish with fresh herbs for added color and flavor.
Storage & Reheating
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or until warmed through. For the best texture, cover with foil and reheat in a 350°F oven for about 15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Ann'S Butternut Squash Casserole contains roughly 233 calories, with 4g protein, 44g carbohydrates, and 5g fat. It is a good source of dietary fiber (10% of the Daily Value) and vitamin C (10% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh butternut squash instead of cooked squash?
Yes, you can use fresh butternut squash. Simply peel, cube, and steam or roast it until tender before mashing. This will give the dish a fresher flavor and a slightly different texture, enhancing its overall taste.
What can I substitute for flaked coconut?
If you're not a fan of coconut, you can omit it altogether or replace it with chopped nuts like pecans or walnuts for added crunch. Additionally, you can use dried fruit such as raisins or cranberries for a different twist.
Is this casserole suitable for vegetarians?
Yes, this butternut squash casserole is vegetarian-friendly as it contains no meat products. It's a great option for those following vegetarian recipes, and it can easily be made vegan by substituting eggs with flax eggs and butter with a plant-based alternative.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).