Squash Casserole(A Dessert)
A warm, sweet squash casserole with cinnamon, perfect as a comforting dessert or side dish for family gatherings and holiday meals.
Ingredients
Instructions
- Melt margarine in an 8 x 8-inch baking dish.
- Parboil the squash in a small amount of water.
- Scoop the pulp out of the squash.
- Place the squash pulp in a bowl; add sugar, flour, beaten eggs, a pinch of salt, baking soda, milk, and vanilla. Mix well.
- Pour the mixture into the baking dish with the melted margarine.
- Sprinkle cinnamon on top.
- Bake at 450°F for 25 to 30 minutes, or 425°F if using a glass dish.
Tips & Substitutions
For a creamier texture, consider using heavy cream instead of milk or add a touch of sour cream. You can also substitute the squash with sweet potatoes for a different flavor profile. If you're short on time, use canned squash puree; just reduce the sugar slightly, as it's already sweetened. If you like a spicier note, add a pinch of nutmeg or ginger to the mixture.
Serving Suggestions
This squash casserole makes a delightful dessert or sweet side dish. Serve it alongside savory dishes like roasted meats or pair it with a salad like Christmas Strawberry Salad for a refreshing contrast. For an extra touch, top with whipped cream or a scoop of vanilla ice cream. It also pairs beautifully with Tennessee Buttermilk Biscuits for a comforting meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven preheated to 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions, but be cautious as it may dry out. This dish can be served warm or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Casserole(A Dessert) contains roughly 726 calories, with 8g protein, 97g carbohydrates, and 13g fat. It is an excellent source of iron (24% of the Daily Value) and calcium (24% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 639mg per serving (28% of the Daily Value).
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 other types of squash for this recipe?
Yes, you can use other varieties like pumpkin or zucchini, but keep in mind that some squash may alter the flavor and moisture content. For a sweeter dish, stick with acorn or butternut squash, as they have a naturally sweeter profile that complements the other ingredients.
Is it possible to make this recipe gluten-free?
Absolutely! Simply replace the all-purpose flour with a gluten-free flour blend or almond flour. Ensure that any additional ingredients, like baking soda, are certified gluten-free. This way, you can still enjoy a delicious squash casserole without gluten.
How can I make this recipe ahead of time?
You can prepare the mixture a day in advance and store it in the refrigerator until you're ready to bake. Just be sure to let it sit at room temperature for about 30 minutes before baking, as this helps it cook evenly. This is a great way to streamline your cooking process.
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).