Squash has traditionally been a food our family passes up, but this luscious casserole is an exception to the rule. You won't find it among our Thanksgiving leftovers—it's one of the first dishes to go back to the kitchen empty. —Kathleen Cox, Wyoming, Michigan
Ingredients
- 3 pounds butternut squash, peeled, seeded and cubed
- 3/4 cup 2% milk
- 6 tablespoons butter, melted
- 3 large eggs, lightly beaten
- 1/2 teaspoon vanilla extract
- 3/4 cup sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- topping:
- 1/2 cup crushed vanilla wafers (about 15 wafers)
- 1/4 cup packed brown sugar
- 2 tablespoons butter, melted
Directions
- Place squash in a Dutch oven or large saucepan; cover with water. Bring to a boil; cover and cook until tender, 25-30 minutes. Drain and place in a large bowl; beat just until smooth.
- Beat in the milk, butter, eggs and vanilla. Combine the dry ingredients; gradually add to squash mixture and mix well.
- Transfer to a large greased cast-iron skillet or 2-qt. baking dish. Cover and bake at 350° for 45 minutes. Meanwhile, in a small bowl, combine topping ingredients until crumbly.
- Sprinkle topping over squash. Bake, uncovered, until heated through, 12-15 minutes longer.
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