New recipes

Sweetened Butternut Squash Bake recipe

Sweetened Butternut Squash Bake recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Cooked butternut squash is mashed, then mixed with sugar, milk, vanilla, eggs and topped with a sweetened, vanilla biscuit crumb before being baked. Serve as a side dish with ham or pork.

472 people made this

IngredientsServes: 15

  • 1 butternut squash
  • 200g caster sugar
  • 350ml milk
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2 tablespoons plain flour
  • 3 eggs
  • 50g margarine, melted
  • Topping
  • 225g vanilla biscuits, crushed
  • 115g margarine, melted
  • 220g dark brown soft sugar

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat oven to 220 C / Gas 7.
  2. 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 the boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
  3. In a 23x33cm or similar sized dish combine the mashed butternut squash, caster sugar, milk, vanilla extract, salt, flour, eggs and 4 tablespoons melted margarine.
  4. Bake in preheated oven for 45 minutes or until set.
  5. In a medium bowl combine crushed vanilla biscuits, 115g melted margarine and dark brown soft sugar. Crumble over top of cooked squash and return to oven to brown.

Recently viewed

Reviews & ratingsAverage global rating:(527)

Reviews in English (422)

by Angie Achter

I like this recipie, but made a few changes as suggested by others... Instead of microwaving and then boiling, I cut in half, scooped out seeds and baked in oven halved side down until soft. Blended in a blender to make smooth puree. Used a 1/2 C Splenda, added 1tsp Cinnamon and 1/2tsp Nutmeg. For a topping I used 1/4C brown sugar, 1/8C butter and 2C Honey Bunches of Oats cereal (as suggested by another to use cornflakes, I used what I had on hand and loved the result). Will definately make again.-05 Dec 2004

by JUDY9

I love butternut squash and this is a great recipe to get started with. I've made this recipe many times and have made many modifications. First of all, I like to roast the squash rather than boiling it. I just cut the squash in half, scoop out the seeds, and roast it at 375 for 45 min-1 hour. It is easier to just scoop out the cooked sqaush than peel the skin off the little chunks. This does take longer, but in my opinion, it is much easier. I also add cinnamon, nutmeg and ginger which adds a nice flavor. The last thing that I change is that instead of the suggested topping, I use chopped pecans.-23 Nov 2003

by Krystal James

I am a newlywed and havne't done much cooking. I have prepared this for Thanksgiving ahead of time. I have never cooked butternut squash before so I didn't know that after you cook the squash that you are supposed to scoop the inside out of the "rind". I found that out after I mashed it up and it was still hard. I spent a good hour trying to pick the rind out of the mashed squash. It would be helpful if the reicpe mentioned that step for new cooks!-23 Nov 2005

Recipe Summary

  • 8 cups cubed butternut squash (1-inch)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons brown sugar
  • 1 teaspoon Himalayan sea salt
  • ½ teaspoon ground cinnamon
  • 1 pinch cayenne pepper
  • ¼ cup coarsely chopped candied pecans

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.

Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.

Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.

How to Bake Squash in the Oven

Not only is this recipe one of our favorites, it is very simple to make. Peel, then cut the butternut squash into 1-inch cubes. (By the way, our friend, Wendi actually doesn’t peel her squash before roasting – she says that the roasting time is enough to make the skin tender and it actually adds great texture).

Tumble the squash cubs onto a baking sheet and toss with olive oil, maple syrup and Sriracha chili sauce. Bake in the oven until the squash is tender and the maple syrup has caramelized. Serve as-is or add a kick of salt with crumbled feta cheese on top.

YOU MAY ALSO LIKE: How to easily make baked spaghetti squash with butter cooked chicken, parmesan, and fresh lemon. Jump to the Baked Spaghetti Squash Recipe with Chicken.

Recipe updated, originally posted October 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne

Recipe Summary

  • Cooking spray
  • ½ cup (about 2 1/4 ounces) cornstarch
  • 4 large egg whites, well beaten
  • 2 ½ cups panko (Japanese-style bread crumbs)
  • 4 ounces Parmesan cheese, grated (about 1 cup)
  • 1 (14 ounce) package spiralized butternut squash
  • ¼ teaspoon kosher salt

Preheat oven to 450 degrees F with racks in upper third and lower third positions. Line 2 baking sheets with parchment paper coat with cooking spray.

Place cornstarch in a shallow dish. Place eggs in a separate shallow dish. Stir together panko and Parmesan in a third shallow dish.

Roughly chop squash into 3- to 6-inch lengths (exact length isn't important). Working in small batches (about 1 cup at a time), dredge squash in cornstarch shake off excess. Dredge in egg shake off excess. Dredge in panko mixture shake off excess. Arrange squash evenly on prepared baking sheets.

Bake in preheated oven until golden brown, about 16 minutes, rotating baking sheets from top to bottom racks halfway through bake time. Sprinkle evenly with salt.

After roasting a couple of butternut squash in the oven, I got the idea to finally try out that old squash recipe. You know the one. When someone tries to pass off an unknown gourd to you and says,

"All you have to do is cut it open, take the seeds out, sprinkle it with a little brown sugar & cinnamon on top, then bake it until it tender." Oh, ok.

Actually, this recipe didn't cross my mind until AFTER I had the squash tender, but I went for it anyway. It turned out alright. It was simple and not much different than eating candied sweet potatoes. In fact, I'll go so far as to say that if tasted in a blind food tasting, I wouldn't know the difference.

I did like keeping the shape of the butternut squash in tact and sweetening it as shown above. I have seen baby butternut squash and thought this would be a fun way to serve them for Thanksgiving dinner. Yes, it would be extra work, but if you employed someone else to do the job, than it would be a piece of cake or gourd.


  • 1 small butternut squash
  • nonstick spray
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar
  • handful of marshmallows for topping

Preheat oven to 400ºF.

Cut squash in half, scoop out seeds with a melon baller (SAVE THE SEEDS) and place cut side down on a cookie sheet coated with nonstick spray. Bake for 25 to 30 minutes until fork tender, but not so far as mushy.

Remove from oven and allow to cool just a few minutes. The skin will pull apart from the flesh and is super easy to remove. Carefully, flip the squash over to show the cut side.

In a pyrex bowl or measuring cup, melt the butter and dissolve the brown sugar together in the microwave. Start on 80% power, 1 minute at a time until sugar is dissolved. Pour over squash and top with marshmallows.

Return to the oven for 5 minutes or so, until marshmallow tops have turned lightly golden.

Butternut Pecan Sweet Potato Casserole

I officially have a “casserole” on Minimalist Baker. My grandmothers would be so proud.

Is it too early to start dreaming up my Thanksgiving menu? Please say no.

If I’m being honest, I look most forward to three things at Thanksgiving:

Dinner rolls
Pumpkin pie
& the sweet potato dish (in any and all forms)

Are you surprised they’re all sugar and carbs? I’m not.

This may technically be a sweet potato casserole, but it’s my modern take.

For one, there’s little-to-no (vegan) butter involved.
Second, it’s naturally sweetened with maple syrup and coconut sugar.
Third, I added butternut squash for true autumnal flavor.
Lastly, I replaced the marshmallows with coconut sugar-toasted pecans.

I think your Aunt Sally would still be proud if you brought this to the dinner table, even though it’s hippie-approved.

Plus, it’s simple requiring just 10 basic ingredients and about 1 hour to prepare.

Most importantly, it tastes amazing. It’s:

Slightly crunchy
Perfectly sweet
& Simple

Though I created this recipe with Thanksgiving in mind, it’s ideal for so many other occasions. I could see this as a side dish at fall gatherings and weeknight meals alike, or even as a fall and winter brunch item. If you and your guests have a sweet tooth like me, this will be the first thing to disappear from the table.

If you try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We’d love to see how yours turns out. Cheers and happy baking, friends!

Butternut Squash, Sweet Potato and Peach Bake

Butternut Squash, Sweet Potato and Peach Bake is amazing! Butternut squash, sweet potatoes, and fresh peaches are combined with leeks, red onion, garlic, and walnuts and seasoned with fresh sage, cinnamon and parsley. A little walnut oil and honey are drizzled over the top before baking. That adds even more savory and sweet flavors to this scrumptious casserole dish. This delightful side dish is vegan, gluten free, low calorie, healthy, and tasty!

Healthy Butternut Squash Recipes

Is butternut squash healthy? It sure is! That vibrant orange color is loaded with antioxidants, vitamins, and beta carotene. It’s also mighty tasty.

Once your butternut squash is prepped, it’s up to you on how you want to flavor it. From adding simple spices to mixing it with savory ingredients, these butternut squash recipes let its creamy and crisp texture really shine. Best of all, they’re easy enough to make for your weeknight dinner or Thanksgiving spread.

This ultra creamy soup is a quintessential recipe for the season. Roasted butternut squash is blended with onions, garlic, maple syrup, nutmeg, ginger, and vegetable broth. It’s one flavorful soup that can easily be batch prepped on a Sunday night.

One way to roast your butternut squash is in halves. And the best way to utilize this method is to stuff it with all sorts of sweet and savory ingredients, like diced apples, Italian sausage, kale, cranberries, pecans, and spices. The best of fall flavors all in one recipe!

I’m always looking for ways to sneak in veggies into my breakfast meals. From egg muffins, to breakfast hash, to green shakshuka, eggs will complement just about any vegetable. Enter this kale and butternut squash frittata. It’s a one pan recipe is fluffy, hearty, and easy to make for the whole family.

Move over mashed potatoes. Butternut squash is here to take the spotlight in this rich and creamy side dish. All you need is roasted butternut squash, olive oil, butter, salt and pepper for a healthy spin on a classic recipe. Everyone around the table will love this!

Toss your roasted cubes into a fall inspired salad! This one’s easy to make and filled with delicious flavors. The creaminess of the butternut squash and goat cheese pair beautifully with the crisp Romaine lettuce and crunchy walnuts.

33 Red, White, and Blue Recipe Ideas for the 4th of July

Starting your own business can feel isolating without a network of women to bounce off ideas, ask questions, and cheer you on along the way. Enter Selfmade, Brit + Co's 10-week highly-interactive virtual course that brings together top female entrepreneurs to teach you how to build a new business — from business plan to promotion — or grow your existing one.

The best part? Selfmade now provides one-on-one mentoring with successful entrepreneurs who've been where you are right now and who care about making a difference for women in business. They include business owners, founders, VCs, and subject-matter experts in industries such as finance, advertising, marketing, licensing, fashion, and media.

Our summer mentorship program will feature a host of new mentors we're excited to connect you with, including:

Linda Xu, Entrepreneur and E-Commerce Expert

Linda is the co-founder and chief growth officer at, a Series-A e-commerce technology platform that partners with brands to help them grow. Linda served as head of growth at Sitari Ventures where she oversaw strategy and operations. She has acquired and advised tech and consumer companies as a private equity investor at global firms including The Riverside Company and Lazard. Additionally, Linda spent a brief stint on the team launching Uber Freight. She loves all things food and plants.

Stephanie Cartin, Social Media Expert + Entrepreneur

An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.

Kristina Ross, Content Creator + Social Media Whiz

Kristina Makes #Content is a social media ✨funtrepreneur✨, creative strategist, and public speaker for all things Internet related. Four years as a magazine editor and producer/copywriter in the world of advertising (Mercedes, Cancer Research, French Kiss Records), Kristina packed her bags and decided to go remote with social media as she saw a booming industry. Since then, she built @thefabstory from 10k to 1m followers in just 18 months and now specializes in creative strategies behind social media advertising and user acquisition. Her campaigns have levelled apps from the top 50 into #1 in their app store categories overnight. Kristina's work and experiences have been featured in Forbes, Thrive Global and has given several talks at Harvard Business School on the big bad world of #content.

A.V. Perkins, Selfmade Alum and Creator of AVdoeswhat

A.V. is a DIY expert and creator of What began as a traditional Do-It-Yourself blog has grown into a lifestyle platform that includes crafts, upcycled furniture and pop culture. As a digital host for HGTV Handmade, along with appearances in Bustle, The Pioneer Woman, and BuzzFeed, A.V. is determined to help thrifty millennials realize "Life is better when you Do-It-Yourself!" A.V. is also the co-creator of University of Dope, an exciting thought-provoking card game that celebrates Hip Hop culture.The first of its kind.

David Mesfin, Creative Director + Brand Expert

David is a multi-disciplinary designer and creative director with award-winning integrated campaign background, including the Super Bowl, FIFA, NFL, and global launch campaign. He has created global partnerships to increase brand awareness through traditional, digital, social, and experimental marketing campaigns, collaborating with C-suite leaders from Genesis, Hyundai, Honda, Sony, Adidas, Oakley, Toyota, Neutrogena, Land more to communicate their company's vision through creative and marketing. He has earned awards from Cannes, One Show, Clio, Webby, EFFIE, Communication Arts, Google Creative Sandbox, OC and LA ADDY, DIGIDAY, TED | Ads Worth Spreading, American Advertising Federation, FWA, The A-List Hollywood Awards, IAB Mixx, and Graphis.

Jasmine Plouffe, Brand Strategist

Jasmin is a brand strategist/graphic designer who helps female entrepreneurs attract their dream customers by sharing their story and taking their branding and graphic design to a whole new level.

Plus, our Selfmade Alum will be there to guide you along the way! Go from feeling alone to feeling deeply connected to a community of like-minded women. Our professional business and career coaches will encourage you to take the next step toward your biz goals via weekly Accountability Pods. Students will have access to a wide community of like-minded entrepreneurs, including experts, founders, future business partners, freelancers, and more.

This summer, Selfmade coaches include Niki Shamdasani, co-founder and CEO of Sani, a South Asian-inspired fashion brand Emily Merrell, founder and chief networking officer of female-focused networking organization Six Degrees Society Dr. Annie Vovan, whose career spans the corporate world, non-profit space, and service-based and e-commerce businesses and Cachet Prescott, a business mindset coach and strategist.

Ready to take your business idea to the next level? Enroll in Selfmade Summer session today!

I was looking for a way to make butternut squash that was savory awhile back. I really didn’t want something sweet with all the praline-streusel toppings. I ran across this tasty Taste of Home recipe one day. As I’ve said before in other posts, my husband will not eat any casserole that has cooked mayonnaise in it. So I substituted sour cream in this recipe. It’s delicious that way.

The flavors are delicate, yet it’s one of those side dishes that have you coming back for seconds. Savory Butternut Squash Bake is a great way to use up garden squash, too. I think you could use a cheddar cheese on the top and it would turn out well that way as well. I used an Italian 6-cheese blend that included Provolone, Mozzarella, Romano, Asiago, Parmesan and Asiago cheeses. It was wonderful.

We really liked this recipe. I will tell you that working with butternut squash is not the easiest thing to do. It’s hard to cut into when it’s raw. But I love this squash and want to try some new recipes with it like a butternut squash alfredo lasagna recipe I saw on Pinterest one day.

I use a potato peeler or a paring knife to peel the skin off. Then I cut the butternut squash down into chunks and boil. Afterwards, the butternut squash is mashed for this recipe.

If you’re looking for a new and different way to prepare butternut squash, consider trying out this Savory Butternut Squash Bake recipe. You will find that it becomes a family favorite, just like we did.

When I initially posted this recipe in June 2012, my blog had just begun. I was taking pictures with a poor quality iPhone 3 because that’s what I had on hand. My pictures were grainy, blurry and dark. Even photo editing could not make good pictures out of the ones I took!

I recently remade this recipe (January 2015) for a houseful of company and it was very well received. Everyone raved over it and got second helpings! I served it with King Ranch Chicken which was also wolfed down pretty quickly! I retook the pictures so you can see how delightful this recipe really is. It certainly is a recipe worth trying out.

Savory Butternut Squash Bake is a great side dish for holidays or company.

This lovely Savory Butternut Squash Bake is savory rather than sweet. It’s a wonderful change of pace.

This side dish is mouthwatering and delectable.

I used these ingredients.

Peel a butternut squash. Cut off the ends, remove pulp, and cut squash into cubes. Put squash in saucepot with water and bring to a boil. Simmer until cooked through 15-20 minutes. Drain thoroughly and mash butternut squash with a potato masher. TIP : Save the liquid for vegetable broths!

Meanwhile, dice onion. Add sour cream, an egg, sugar, salt and pepper.

Stir to combine ingredients.

Add sauce ingredients to mashed butternut squash. Stir to combine.

Spray an 8合″ glass baking dish with cooking spray. Spread butternut squash mixture into prepared baking dish.

Meanwhile, make topping: Melt butter. Crush saltine crackers. I place them in a zip lock bag and crush them with a rolling pin. Add crushed saltines to measuring cup with butter. Add parmesan cheese. (I used an Italian 6-cheese blend with Provolone, Asiago, Romano, Fontina, Parmesan and Mozzarella cheeses). Stir ingredients to combine.

Sprinkle cracker crumb mixture over top of butternut squash mixture. (I didn’t use all of it).

Bake at 350 for about 30-40 minutes until done. Serve immediately to all the hungry appetites in your home!

Savory Butternut Squash Bake is a great alternative to all the sweet casseroles. If you’re looking for something different try this recipe.

This is an excellent way to use up butternut squash from your garden.

Adam and Joanne's Tips

  • How to Cut Butternut Squash into Cubes: Cut off the stem and bottom ends of the squash so both ends are flat. Slice the squash in half, just where the thinner end begins to widen. Use a heavy-duty peeler to peel away the skin. If you notice green streaks remaining on the squash as you peel, peel those away as well until only orange flesh remains (they can be a little tough). Cut the larger end in half and spoon out the seeds. (Save the seeds – look for instructions for how to roast them below). Cut each piece into 1-inch-thick sticks then slice into 1-inch cubes.
  • How to Roast Butternut Squash Seeds: Remove pulp and fibrous threads from seeds. Simmer seeds in salted water for 10 minutes. Drain and pat dry. Toss seeds with olive oil and lightly season with salt. Roast in a 325 degree F oven for 15 to 20 minutes. The seeds will not change much in color, but will crunch when done.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste