Recipe: Mrs. S’s Butternut Squash Casserole

The Silkin Family’s Greatest Hits

I’m Allen Silkin, digital director at Gingrich 360. The following recipes are from the volumes of cookbooks of the beloved “Mrs. S,” my wife. Many of these dishes have been transported (very carefully) up and down the eastern seaboard during the holidays. Mrs S’s recipes are so delicious that they defy science: even putting weight on individuals during the Passover holiday.

Butternut Squash Casserole


  • 2 boxes frozen butternut squash
  • ½ cup light cream (non-dairy creamer for vegan option)
  • 1 tsp cinnamon
  • 3/4 cup sugar
  • 3/4 cup flour
  • 3 eggs
  • 1 stick butter (use margarine for vegan option), melted, plus more for greasing pan
  • Additional cinnamon to taste

Preheat oven to 350 degrees.

Grease casserole pan with some butter/margarine.

Microwave butternut squash until soft, according to package instructions and mash with melted butter/margarine in mixing bowl.

Add cinnamon, sugar, and flour and mix.

In a separate bowl, beat eggs with cream and add to squash mixture.

Pour entire mixture into pan and bake for 1 hour.

This makes six servings.