Butternut Casserole

Be the first to add a photo of this recipe!

1 hours Prep: 20 minutes Cook: 40 minutes

140 calories per serving view nutrition facts

Ingredients

1	each	butternut squash	squash, peeled and cubed
2	tablespoons	butter
1/2	cup	brown sugar
1	each	egg	beaten
1/2	cup	evaporated milk
1/4	cup	almonds	sliced not slivered

Directions

Cook the squash in salted boiling water until tender and drain very well.

Mash with butter, then add brown sugar and mix well.

Add beaten egg, then evaporated milk.

Pour into a greased 1-1/2 quart casserole dish and sprinkle toasted almonds on the top.

Bake for 30 minutes at 325 degrees.

0 links

post a link

0 comments

post a comment

Loading related videos (if any)

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Last Recipes Viewed

Recipe Bite

A History That’s Bound To Melt Your Heart

by Josh Khan

Even though its one of the most celebrated holidays of the year, Valentine’s Day is starting to lose fans like an untalented American Idol contestant. ...

Member Review

Barley Risotto with Fennel

This is really a long time cooking risotto, but it is a great idea to use a slow cooker, no need stir, and barley was cooked perfectly. And it is very tasty, we love this risotto recipe.

Reviewed by Angel99