This butternut squash casserole is a nice change for holiday meals from the usual sweet potato casserole. I love root vegetables so this Christmas, I made this and a sweet potato casserole and I may make both this Easter too!
I got this recipe from my neighbour Christie who got it from her mother-in-law Val who got it from her aunt or cousin or something like that. That’s one of the signs of a great recipe…one that gets passed along and changed in little ways by each person who add their own little touches! I changed the recipe just ever so slightly to make it gluten free.
I know that the picture doesn’t look that appetizing, but if you read the ingredients, you’ll see the oodles of deliciousness this has in store. Squash, butter, sugar, pecans, evaporated milk…heck, it’s practically dessert!
3 cups mashed cooked butternut squash
3/4 cup sugar
1/4 cup butter
5 oz. evaporated milk
pinch of salt
1/4 cup chopped pecans
1/4 cup brown sugar
2 Tbsp. melted butter
1/2 cup gluten free Rice Krispies, crumbled
Mix the top ingredients together and put into a 9×13 pan or casserole dish. Bake at 350 degrees for 40 minutes.
Mix the topping ingredients together in a small bowl. Add the topping and put it back into the oven for another 10 minutes.
This recipe doubles well.
If you are looking for other gluten free recipes, you may be interested in following my Gluten Free Recipes Board on Pinterest.