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Butternut Squash Casserole

By Paula Deen

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Butternut Squash Casserole Recipe
23 reviews • 0 questions

christmasclassicseating light

Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10

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Ingredients

  • 3 peeled, seeded and cubed butternut squash
  • 1 chopped onion
  • 3 large eggs
  • 1/2 cup coconut milk
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 1/2 cup raisins
  • 1/2 cup sweetened flaked coconut

Directions

Watch tips about this recipe

Preheat oven to 350 °F. Lightly grease a 2 1/2-quart casserole dish.

In a large Dutch oven, combine squash and onion; add water to cover. Bring to a boil over high heat and cook 10 to 12 minutes or until squash is tender; drain well. Spoon squash mixture into a large bowl.

In a small bowl, whisk together eggs, milk, curry powder, salt and pepper. Add to squash mixture. Beat at medium speed with an electric mixer until smooth. Spoon into prepared baking dish; sprinkle evenly with raisins and coconut. Bake 40 minutes or until center is set.

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Reviews (23)Questions (0)

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Allison

August 06, 2017
Please provide a more specific amount of squash in cups for those of us who shortcut and buy cubed squash. I attempted to double the recipe and while good, it was very eggy, and I felt it needed more squash. Internet sources say a medium squash yields 2.5 cups. I'd love to make this again, but would like to see it adapted to a 9x13 dish.

Rochelle Delain

November 23, 2013
To the person who said it was bland, it would probably be better to cook the squash in the oven instead of boiling it. That way, the squash caramelizes and you get more of the natural sweetness of the squash instead of a soggy watered down flavor.

November 17, 2013
Oh Paula Dear. It would be a good idea to put down how much Butternut squash instead of saying three butternut squashes. I grow my own and I have different sizes, from a pound to ten pounds. Glad to see you back in the game.

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