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Butternut Squash Casserole


1 large butternut squash
1/2 cup Splenda
1 1/2 cups milk
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons all-purpose flour
3 eggs
3 tbsp butter, melted
1 tsp cinnamon
1/2 tsp nutmeg

1 small package (2.12 oz) animal crackers, crushed
1/4 cup butter, melted
1/2 cup Splenda brown sugar blend


Preheat oven to 425.

Slice butternut squash in half lengthwise. Scoop out pulp and seeds. Roast in oven 45-50 minutes on foil lined cookie sheet. Scoop out inside of squash and puree.

In a bowl combine butternut squash puree, white sugar, milk, vanilla extract, salt, flour, eggs, 3 tablespoons melted margarine, cinnamon, and nutmeg.

Spray an 8 x 8 dish with cooking spray. Spread squash mixture evenly in dish.

Bake in preheated oven for 30-40 minutes, or until set.

In a medium bowl combine crushed cookies, 1/4 cup melted butter and brown sugar. Crumble over top of cooked casserole and return to oven to brown for about 10 minutes.

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Nutritional Information
Per Serving

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