Butternut Squash Casserole

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 15 min
  • Cook: 55 min
  • Yield: 6 to 8 servings
Save Recipe


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


  1. Preheat oven to 350 degrees F. Lightly grease a 2 1/2-quart casserole dish.
  2. 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.
  3. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Butternut Squash Soup

Roasted Butternut Squash

Butternut Squash Soup

Butternut Squash and Turkey Chili

Butternut Squash and Apple Soup

Roasted Butternut Squash Soup

Coconut Curried Butternut Squash Soup

Butternut Squash Alfredo Pasta