Paula Deen Butternut Squash Casserole

Paula Deen butternut squash casserole takes 1 hour 5 minutes and three butternut squash, eggs and coconut milk to make a creamy, curry-spiced side dish for 10. Save this easy Southern side dish for the holiday table, church supper or Sunday dinner, because it's make-ahead friendly and bakes in one dish.

Drain the boiled squash and onion really well before you mix anything, because extra water is what turns this casserole loose and soupy. If you skip it, the eggs can't set the center and you'll scoop out a puddle instead of a custardy squash.

Paula beats the squash with an electric mixer until it's completely smooth, which gives it a silky custard texture instead of a chunky mash. The curry powder with sweet coconut and raisins also makes it taste nothing like the usual brown sugar squash casserole.

Paula Deen Butternut Squash Casserole

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

130

kcal

Mashed butternut squash is beaten with eggs and coconut milk into a smooth, lightly spiced custard. Once baked, the raisin and coconut top turns toasty while the center sets soft and creamy.

Ingredients

• 3 peeled, seeded and cubed butternut squash
  

• 1 chopped onion
  

• 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
  

Directions

• Prep the dish: Preheat the oven to 350°F and lightly grease a 2 1/2-quart casserole dish. Then set it aside while you cook the squash.
• Boil the squash: Combine 3 peeled, seeded and cubed butternut squash and 1 chopped onion in a large Dutch oven, then add water to cover. Bring it to a boil over high heat and cook 10 to 12 minutes, until the squash is tender.
• Drain the squash: Drain the squash and onion well, then spoon the mixture into a large bowl. The drier it is, the better your casserole will set.
• Mix the custard: Whisk 3 large eggs, 1/2 cup coconut milk, 1 1/2 teaspoons curry powder, 1 teaspoon salt and 1/4 teaspoon cracked black pepper in a small bowl. Then pour it over the squash mixture.
• Beat until smooth: Beat the squash and egg mixture with an electric mixer at medium speed until smooth. Then spoon it into the prepared dish.
• Add the topping: Sprinkle 1/2 cup raisins and 1/2 cup sweetened flaked coconut evenly over the top. Keep them in an even layer so every scoop gets some.
• Bake the casserole: Bake for 40 minutes, until the center is set. It's ready when the middle no longer jiggles and the coconut looks lightly toasted.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, KitchenAid 5-speed hand mixer, OXO 5-quart stainless steel colander. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen or pre-cut butternut squash?

Yes, pre-cut fresh cubes save you the peeling, and frozen cubes work too. Boil them until tender and drain them very well, since frozen squash holds extra water.

How long does butternut squash casserole keep in the fridge?

Cover it and keep it in the fridge for up to 3 or 4 days. Reheat it in a 350°F oven until warm, because the microwave can make the custard watery.

Can I make this casserole ahead of time?

You can mix it, spoon it into the dish and keep it covered in the fridge a day before baking. Add the raisins and coconut right before it goes in the oven, and expect to add a few minutes to the bake time.

Can I use a food processor instead of an electric mixer?

A food processor or an immersion blender gets the squash just as smooth. Work in batches if your squash fills the bowl, then stir the batches together.

Why is my squash casserole runny?

Too much water left in the squash is the usual culprit. Drain it well after boiling and bake until the center is set, so the eggs can firm it up.