Butternut Squash Casserole

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Butternut Squash Casserole Butternut Squash Casserole

Servings: 6 to 8 servings
Cook Time: 55 min
Difficulty: Easy

Ingredients Add to grocery list

3 butternut squash, peeled, seeded and cubed
1 onion, chopped
3 large eggs
1/2 cup coconut milk
1 1/2 teaspoons curry powder
1 teaspoon salt
1/4 teaspoon cracked black pepper
1/2 cup raisins
1/2 cup sweetened flaked coconut


Preheat oven to 350 degrees F. Lightly grease a 2 1/2-quart casserole dish.

In a large Dutch oven, combine squash and onion; add water to cover. Bring to a boil over high heat and cook 10 to 12 minutes or until squash is tender; drain well. Spoon squash mixture into a large bowl.

In a small bowl, whisk together eggs, milk, curry powder, salt, and pepper. Add to squash mixture. Beat at medium speed with an electric mixer until smooth. Spoon into prepared baking dish; sprinkle evenly with raisins and coconut. Bake 40 minutes or until center is set.

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Reader Comments:


To the person who said it was bland, it would probably be better to cook the squash in the oven instead of boiling it. That way, the squash caramelizes and you get more of the natural sweetness of the squash instead of a soggy watered down flavor.

By Rochelle Delain on November 23, 2013


Oh Paula Dear. It would be a good idea to put down how much Butternut squash instead of saying three butternut squashes. I grow my own and I have different sizes, from a pound to ten pounds. Glad to see you back in the game.

By Anonymous on November 17, 2013


Bless you Paula ! For years My family holidays have always had one or more of your recipes ,everyone enjoys so much . I miss you on the food network loved to see each week .

By Barb Coolidge on November 17, 2013


I love you and your family

By Janet JULIANO on November 15, 2013


I just love every thing about you Paula. Your gift of an infectious laugh, recipes, love of your Sons, your home and Husband. One day I hope I can meet you , but that's just a dream, lol. I can make a great cabbage roll dish. Not bragging ,lol have a blessed day, and life

By Dot vincent on November 14, 2013


What are the nutrituion facts please?

By Anonymous on November 14, 2013


I whached a documentary about you the other night and since then I see you as a role madel I love your job the way you cooking

By Lilliam rodriguez on November 14, 2013


I love butternut squash and this recipe sounds wonderful. I would like to make it for Thanksgiving but I do not like curry. I think it will still be wonderful without it. Can I replace the curry with something else or just use the other ingredients.

By Elayne Beloten on November 14, 2013


Thank you, Ms Deen! I was just hunting for a tasty butternut squash recipe! I'm anxious to try this one!

By Leah Thomas on November 14, 2013


This casserole is no doubt to die. Before I make it I need a carb count as I am an insulin dependent diabetic. Please help. butternut squash casserole

By Terri Walker on November 14, 2013


I can't wait to try this butternut squash casserole. Love you Miss Paula. Happy holidays to you and your family. Fondly, DonnaLee

By DonnaLee Irving Willey on November 14, 2013


Love you Paula - I'm glad to see you back in the running. I too love your recipes along with many, many other fans.

By Mary on November 14, 2013


Paula, This squash recipe is perfect. Can't wait to make it. Thanks for sharing. Love you! Wishing you all the best always, Mary Ann

By Mary Ann Flick on November 14, 2013


Love ya Paula ... and i love your style of cooking... keep it comin honey!!!!

By Judi on November 14, 2013


you butternut recipst delicius!!!!!!

By Nancy M Eman on November 14, 2013



By glenda richardson on November 14, 2013


Paula you are the best and I Love ya ..your recipes are the best .Keep bringing them on ,you are an Angel and this world needs a Thousand Paula Deans to heal this rough world we're in today ..Thank you love ya !!

By Brenda on November 14, 2013


I am still looking for Paula Deen's recipe from her holiday show of a few years ago, several types of squash, several types of potatoes, and sweet potatoes, with pearl onions, garlic and don't know the seasonings or if it had any liquid or roasted covered or uncovered. Would really appreciate it if you could send it. Thank you. Vicki Tomlinson vrtomlinson@yahoo.com

By Victoria R. Tomlinson on November 01, 2013


Has anyone tried this with another type of squash?

By krystal on November 28, 2012


This was a yummy Autumn dinner! I added 1/2 tsp of garam masala, and also greased the pan with coconut oil. This would be great as a Thanksgiving side, but it's also good as an entree.

By Sonora on October 22, 2012

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