Preheat oven to 425 degrees F.
If you want to start with a raw squash, microwave it for a few minutes and then cut it in half and scoop it out. Cut it up and boil for about 15 minutes. Drain, peel, and mash. (Using a cheese slicer works great for peeling safely!) Otherwise, you can use pre-prepared squash.
In a 9x13 inch casserole dish, combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
Bake in preheated oven for 45 minutes, or until set.
In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.
Alternately, you can prep the squash by cutting it into 4 pieces (cut the top off above the "belly"; then, slice each piece in halves), remove seeds with an ice-cream scooper, and bake at 350 for about 45 minutes. Remove from oven, let cool; it will now be super easy to remove from the skin and ready to go in your casserole!
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|Serving Size: 1 Serving (126g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 95 (30%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 52.4mg||16 %|
|Sodium 146.4mg||5 %|
|Potassium 214.2mg||6 %|
|Total Carbohydrate 55.5g||16 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 55.2g|
|Protein 3.3g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 322
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