Butternut Squash Casserole


3 pounds butternut squash, peeled, seeded, and cut into 2-inch pieces
1 stick plus 2 tablespoons margarine, melted
¾ cup pareve vanilla soy milk
2 tablespoon flour
½ tablespoon cinnamon
½ tablespoon ground cloves
½ tablespoon freshly grated nutmeg
1 cup sugar
3 large eggs
½ tsp coconut flavoring
½ cup vanilla wafer crumbs, or graham cracker crumbs, or other pareve cookie crumb
¼ cup firmly packed brown sugar


Cook Squash in boiling water (to cover) until very tender, aout 20 minutes and drain well.

Preheat oven to 350 degrees.

In a bowl with an electric mixer mix squash, 1 stick margarine, soy milk, flour, spices, sugar, eggs and coconut extract until smooth. Transfer mixture to an 8 inch baking dish, or other similar oven to table cookware that has been coated with non-stick cooking spray and bake in the middle of the oven for 50 minutes.

In a small bowl combine wafer crumbs with brown sugar and remaining margarine until the mixture resembles coarse meal. Sprinkle mixture over casserole and bake until just set, 15 to 25 minutes more. Serves 8

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