This turned out well. I cut the amount of butter and sugar in half, used brown sugar instead of white, was a bit liberal with the spices, and my squash was almost 4 pounds instead of 2, but the casserole came out tasty - reminiscent of pumpkin pie!

This would be a great recipe in a crust and called butternut pie.

It tastes like pie and it goes fast

I cooked this slower at 325°F for 50 minutes.

I didn't have any cloves or pumpkin spice available, so I omitted those and I used a little maple syrup instead of sugar. Came out quite tasty. :-)

Recipe was very good! It tastes a lot like pumpkin pie, not quite as sweet. I cook it for 40 to 45 minutes @ 350°F.

Thank you Granny's daughter. I made this recipe today and it was delicious. I used brown sugar in it too. I didn't have pumpkin spice. I never measure so I might of been heavy on the spices. But like I said it was outstanding. I baked it on 350°F for almost an hour. I also put whipping cream over my husbands bowl and he just gobbled it up. Yummy delicious.

This recipe is an all time favorite and ancient as the hills, its used for sweet potatoes, pumpkin, squash, always a hit with a crowd. The basic spice and sugar combination is also used with baking cakes and cookies.

This is yummy goodness! I don't know what ppl are talking about when they say the cook time is omitted. It clearly states "Cook squash in boiling salted water". You could probably nuke it in the microwave too.

I cooked mine at 350°F for about an hour. Came out great!!!

This has become my substitute for pumpkin pie for Thanksgiving. The in-laws won't eat pie, but this they like, and it's also good for the diabetics on my side of the family.

I never even knew what a butternut squash was and I was given one. I tried your recipe and it was delicious. It would make a good pie like a pumpkin pie. Even my Grandson who does not eat sweets thought, because it was a vegetable, that it would be OK to try and he ate over half. That is high praise indeed. Thank you.

I had only acorn squash so I used that. It was so great especially since I am gluten free but everybody loved it. It is not as overly sweet as some yam dishes. We like spices in our family so I doubled them. Thanks so much. This is a real keeper! Judy