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Butternut Squash Casserole

Butternut Squash Casserole

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By Betty Crocker Kitchens

Updated Nov 23, 2021

Butternut Squash Casserole

Butternut Squash Casserole

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Prep Time 15 min
Total 55 min
Servings 10
Ingredients 14

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Ingredients

3 packages (12 oz each) frozen cooked butternut squash, thawed
1 cup packed light brown sugar
1/2 cup half-and-half
1/4 cup butter, melted
2 eggs, slightly beaten
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon vanilla
1/4 cup Gold Medal™ all-purpose flour
1/4 cup packed light brown sugar
3 tablespoons cold butter
1/2 cup chopped pecans

Make With

Gold Medal Flour

Instructions

Step
1

Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
Step
2

In large bowl, stir together squash, 1 cup brown sugar, the half-and-half, melted butter, eggs, salt, cinnamon, allspice, cloves and vanilla until well blended. Spoon into casserole.
Step
3

In small bowl, mix flour and 1/4 cup brown sugar. Cut in butter, using pastry blender or fork, until crumbly. Stir in pecans. Sprinkle over squash mixture.
Step
4

Bake uncovered 40 minutes or until edges are lightly browned. Let stand 5 minutes before serving.

Nutrition

320 Calories

14g Total Fat

4g Protein

46g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 320

Total Fat: 14g; 0%

Saturated Fat: 7g; 0%

Sodium: 220mg; 0%

Total Carbohydrate: 46g; 0%

Dietary Fiber: 2g; 0%

Protein: 4g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 0%; 0%

Exchanges:

1 Starch; 2 Other Carbohydrate; 3 Fat;

Carbohydrate Choice

3

*Percent Daily Values are based on a 2,000 calorie diet.

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