It’s SQUASH TIME! I can’t tell you how happy that makes me! Squash says, “Fall is here!” in the most delicious way possible.
We have a lot of fabulous squash recipes as good squash lovers do.
So what makes this one special?
It’s savory but a little bit sweet. It’s the perfect squash side dish and would be a hit with any meal.
BUT it is also just a great dish to have in the refrigerator so that I can heat up a bowl of deliciousness on a cold day.
Look at this baby….ain’t she a beauty?
Now. The hardest part of this dish is peeling and cutting up the squash. If you can buy it cut up, DO IT!
Put it in a pot, cover it with water and heat it til boiling. Turn the heat down to medium-low and cover and simmer.
Mash it all up together with butter, flour, sugar, cinnamon and a little salt.
Whisk the milk and eggs together and mix with the squash. Pour into a baking dish and sprinkle with cinnamon and nutmeg.
This is a beautiful dish to serve!
Enjoy these other squash recipes:
Chicken Carnitas, Squash & Rice Bowls
sweet potato souffle
Baked Butternut Squash Soufflé
Ingredients
- 2½-3 pounds butternut squash *peeled, scooped and cut into about 1 inch chunks
- 2 Tbsp melted butter
- ½ cup flour
- ½ cup sugar
- ¼ tsp cinnamon
- ⅛ tsp salt
- 2 cups milk, 2%
- 3 large eggs
Topping
- ⅛ tsp cinnamon
- ⅛ tsp nutmeg
Instructions
- Place cut up squash in a cooking pot and cover with water. Bring to a boil. Reduce heat, cover and simmer for 10-15 minutes until quite soft.
- Preheat oven to 350°.
- Drain squash and add to mixing bowl. Mash the squash with the butter. Add in flour, sugar, cinnamon and salt. Mix well.
- In a separate bowl whisk together the milk and eggs. Pour into the squash mixture and stir until well incorporated.
- Pour into a 2½ quart baking dish, ungreased. Sprinkle top with cinnamon and nutmeg.
- Bake for 55-60 minutes. Give a little shake to see if center is set.
- Serve it up!