I posted this recipe last fall.
But I just made it again, and it knocks my (and hubby’s) socks off, so it deserves another mention.
Just to be clear….this dish is kind of like a veggie dessert. It’s not quite as dessert-y as pumpkin pie, but it’s definitely crossing into the gray area between a sweet side dish and an all-out fall dessert.
And that’s (partially) why it’s so awesome!
I have no idea what to call this. The original recipe calls it “Butternut Squash Casserole”, (blech!) but I think that’s a misnomer because I’ve never had a casserole that tastes so much like dessert. (I also recently made a “yellow squash casserole”, and since we were expecting something as good as this recipe, that version was just about inedible.)
So I’m going to call it….Butternut Squash Custard Bake instead.
First, you’ll roast the squash – the original recipe roasts it differently, but I think my way is easier:
Slice it lengthwise down the middle.
Scoop the little bit of seeds out.
Put the halves face down on a rimmed baking sheet (flat side down – because we all know where the squash’s face is, right?)
Bake it at 375 for an hour.
When it’s done, let it cool (or not – I’m too impatient), and use a spoon to scoop out the cooked squash from the hard rind. Throw out the rind.
Then you’ll make the filling:
Put the cooked squash in a blender.
Add: 1/2 C white sugar
1 tsp cinnamon
1.5 C milk
Dash of vanilla and salt
2 Tbsp flour
1/4 C melted margarine
Blend it all nice and smooth.
Transfer your mixture to a 9×13 pan and bake it at 425 for 45 minutes.
And finally, you’ll make the topping:
While it’s baking,
Mix 1/2 C melted margarine with 1/2 C brown sugar and half a box of vanilla wafers (crushed up please).
After 45 minutes, take it out of the oven and add the topping.
Put it back in the oven at the same temp until the crumb topping is sufficiently brown/crispy, 5-10 minutes.
Watch your family members appear from the various nooks and crannies asking what that amazing smell is, and try not to burn yourself dishing it up before it’s cool!
Now excuse me while I go dish some up for breakfast…