Thanksgiving Squash Bake Recipe

I don't know if you are like me, but I tie the holidays with homemade, good for the soul type of food! With family gatherings, everyone brings one or two dishes to share. My grandmother is known for her buttery buns, my sister-in-law for her corn casserole, my mother makes numerous desserts, my sister can make anything and my mother-in-law makes her amazing squash casserole. I have been asked to bring several items for Thanksgiving dinners at the beginning of our marriage. Now I am asked to only bring a relish tray.

But this year I wanted to make my mother-in-law's delicious squash and share it with you! It smells like Thanksgiving in a pan from the warm squash aromas and the sweet crunchy topping.

squash bake

Linda's Thanksgiving Butternut Bake


  • cup butter softened
  • ¾ cup sugar
  • 2 eggs
  • 1 can evaporated milk
  • 1 tsp vanilla
  • 2 cups mashed, cooked* butternut squash
  • So I mixed up butternut and acorn squash. As you will see I used acorn squash and it turned out just like my mother-in-law's recipe!


  • ½ cup Rice Krispies
  • ¼ cup brown sugar
  • ¼ cup chopped pecans
  • 2 tablespoons melted butter

12 servings

2.5 hours to prepare and cook



I found the perfect medium to large sized squash which will equal the two cups you will need. I started by preheating the oven to 350 degrees as I worked on preparing the squash. 

Cut the butternut in half lengthwise. It is easier if you try cutting a little at a time around the whole squash. Instead I found the biggest knife in my kitchen and tried cutting it like Rambo with a machete. Luckily I did not slice my hands and was able to break open the squash.

Next use a large spoon to scoop out the seeds. Place each halves flat side down into a large pan with an edge. Add some water to prevent the squash from burning. Bake at 350 degrees until tender; about 45 mins.



Once the squash was tender, I removed them from the watery pan and let them cool on a plate. Then I creamed together the melted butter and sugar with a whisk in a big bowl. Beat in the eggs, evaporated milk and vanilla. Now your home is starting to smell like Thanksgiving!

Next use a large spoon to scoop out the squash insides. Be careful to not get the tough green skin in the mixture. Measure two cups and add it to your mixture. Yes it will be a little runny, but don't worry!

 squash 2


Pour the mixture into a 11x7x2 inch baking pan. Bake uncovered at 350 degrees for 45 minutes or until it is almost set. 

So this is where I ran into a snag. I doubled the recipe thinking that I needed more for my family. The regular recipe should feed about 12 people which is plenty when we had so many other side dishes to eat as well. I learned that I should have used two dishes for a doubled recipe. The squash mixture was too thick and took forever to cook.



As the squash is baking, I prepared the topping mixture. This is what makes this recipe oh so good! Mix all of the topping ingredients together in a bowl and set off to the side. 

As a note, you can always make more of this squash bake and freeze it for the future. I recommend adding the toppings when you are ready to reheat to prevent it from being soggy. The sweet crunchiness is what makes this recipe.

When the squash bake is almost set, sprinkle the topping mixture all over the squash. I made a little extra to make sure there was a nice layer which reached all the way to the edge of the pan. Place it back in the oven and bake for another 10 minutes.

Remove and enjoy while it is warm!

It is a nice sweet side dish which will prepare your taste buds for warm apple or pumpkin pie! If you have made this dish, tag us in your posts!

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