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Butternut Squash Casserole

Ingredients

  • 1 large butternut squash 
  • ½ cup Splenda 
  • 1½ cups milk 
  • 1 teaspoon vanilla extract 
  • 1 pinch salt 
  • 2 tablespoons all-purpose flour 
  • 3 eggs 
  • 3 tablespoon butter, melted 
  • 1 teaspoon cinnamon 
  • ½ teaspoon nutmeg 

Topping: 

  • 1 small package (2.12 oz) animal crackers, crushed 
  • ¼ cup butter, melted 
  • ½ cup Splenda brown sugar blend

Nutritional information

No nutrition information available

Instructions

  1. Preheat oven to 425. 
  2. Slice butternut squash in half lengthwise. Scoop out pulp and seeds. Roast in oven 45-50 minutes on foil lined cookie sheet. 
  3. Scoop out inside of squash and puree. 
  4. In a bowl combine butternut squash puree, white sugar, milk, vanilla extract, salt, flour, eggs, 3 tablespoons melted margarine, cinnamon, and nutmeg. 
  5. 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. 
  6. In a medium bowl combine crushed cookies, ¼ cup melted butter and brown sugar. Crumble over top of cooked casserole and return to oven to brown for about 10 minutes.