Butternut Squash is blended with milk, cinnamon, and eggs, and baked in the oven to make a delicious side dish.
Earlier this week I talked about this delicious Butternut Squash Spice Bread.
Well, now I’m sharing another butternut squash recipe, for two reasons. First, because butternut squash is just so good! Second, when you prepare one of those big squashes for one recipe, you usually have some squash left over (yay)!
This simple-to-make Baked Butternut Squash is a great way to use it.
Plus, it’s practically like having a dessert for a vegetable. I mean, come on, who doesn’t like that, right? Right.
This dish tastes like a sweet, cinnamony (yes, I know that’s not a word), warm pudding with the slightly nutty flavor of butternut squash.
Hey, someone just took a spoonful. It totally wasn’t me.
Baked Butternut Squash
- 3 cups cooked, mashed butternut squash
- 3/4 cup milk (I like almond milk)
- 1/2 cup sugar OR honey
- 2 eggs, beaten
- 1/4 cup melted butter OR coconut oil
- 1 Tablespoon flour
- 2 teaspoons cinnamon
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon salt
Preheat oven to 350 degrees F. Combine all ingredients in blender and pulse until well blended. Pour into greased 13×9 baking dish and bake for 30-35 minutes or until edges start to turn golden brown.
~K in the Kitchen