Ingredients
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1 (3 to 4 pound) butternut squash
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1 cup white sugar
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1 ½ cups milk
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1 teaspoon vanilla extract
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1 pinch salt
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2 tablespoons all-purpose flour
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3 large eggs
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¼ cup butter, melted
TOPPING
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½ (16 ounce) package vanilla wafers, crushed
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½ cup butter, melted
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1 cup brown sugar
Directions
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Preheat the oven to 425 degrees F (220 degrees C).
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Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
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Combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted butter in a 9x13-inch casserole dish.
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Bake in preheated oven until set, about 45 minutes.
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Combine crushed vanilla wafers, 1/2 cup melted butter, and brown sugar in a medium bowl; crumble over top of cooked casserole and return to oven to brown.
Nutrition Facts (per serving)
320 | Calories |
14g | Fat |
49g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 15 | |
Calories 320 | |
% Daily Value * | |
Total Fat 14g | 17% |
Saturated Fat 3g | 15% |
Cholesterol 39mg | 13% |
Sodium 193mg | 8% |
Total Carbohydrate 49g | 18% |
Dietary Fiber 4g | 14% |
Total Sugars 27g | |
Protein 4g | 8% |
Vitamin C 19mg | 21% |
Calcium 101mg | 8% |
Iron 1mg | 8% |
Potassium 440mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.