Spiced Squash Casserole

Mashed winter squash whipped with butter, egg, milk, sugar, flour and warm spices, topped with corn flake crumbs and baked at 350°F for 45 minutes.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Spiced Squash Casserole, photo coming soon
  • Prep 15 min
  • Cook 45 min
  • Total 1 hr

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This spiced squash casserole is like a savory-sweet pumpkin pie without the crust. Squash is whipped with butter, an egg, hot milk, a little sugar and flour, and seasoned to taste with allspice, cinnamon, ginger and nutmeg, then topped with corn flake crumbs and baked.

Ingredients

  • 2 pounds of squash, frozen or fresh
  • 1/2 stick of butter
  • 1/8 cup hot milk
  • 1 egg
  • 1/4 cup sugar
  • 3 tablespoons flour
  • Assorted spices to taste, including allspice, cinnamon, ginger and nutmeg
  • Corn flake crumbs

Instructions

  1. Mix. Put all the ingredients except the corn flake crumbs in a large mixing bowl. Blend with an electric beater, tasting the mixture as you add the seasoning.
  2. Top. Spread in a buttered 9 x 13-inch glass casserole and top with corn flake crumbs.
  3. Bake. Bake at 350°F for 45 minutes.

Tips

  • Frozen winter squash comes cooked and pureed. If you use fresh butternut or acorn squash, cook it until soft and mash it first.
  • Taste before adding the egg if you want to adjust the spices freely.

More vegetables and side dishes

All vegetables and side dishes | All recipes | Cooking guide and safe temperatures