Butternut Squash Bake

From the Kitchen of: Thomas Peterson '85
Category: Sides

1/3 cup of Butter
3/4 cup of Sugar
2 Eggs
1 can (5oz) Evaporated Milk
1 tsp Vanilla Extract
Pinch of Nutmeg
2 cups mashed cooked
Squash, FIRST peel squash,
then cut into 3/4" sections,
then cut each slice in half. Put
in large sauce pan and boil
until very soft. Drain excess
water from Squash.

1/2 cup Rice Krispies
1/4 cup Brown Sugar
1/4 cup chopped Pecans or
Walnuts (optional)
2 TBSP Butter


In a mixing bowl, cream Butter and Sugar. Beat in Eggs, Milk, Vanilla and pinch of Nutmeg. Stir in Squash (will be thin). Pour into greased 11X7X2 pan. Bake uncovered @ 350 degrees for 45 minutes or until almost set. Combine topping ingredients. Sprinkle mixture on bake and return to the oven for 5-10 minutes or until bubbly. (I always double the toppings)

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