Though cookie looms large in the title, this is a delicious way to serve butternut squash during your main meal. But options abound with this recipe. Let the dish live up to its yummy name and serve it as a rustic dessert casserole.
Cook butternut squash in the microwave, about 20-30 minutes on high until very tender. If using squash that's already sliced and cubed from the grocery store, cooking time is about 15 minutes in the microwave. Place cooked squash in a large bowl and mash with a potato masher until smooth. In a 4-cup glass measuring cup, add milk, softened butter, eggs, fresh ginger and vanilla and mix well. Add to squash. Combine dry ingredients and add to the same bowl. Place squash mixture in a greased 2-quart baking dish. At this point, you can cover the dish and refrigerate a day or two before you plan to serve it and until you are ready to bake the casserole, it's a nice time-saver on Thanksgiving day.
Cover and bake 45 minutes.
While casserole bakes, place vanilla wafers and gingersnap cookies in a zip lock plastic bag and roll with a rolling pin until crushed and the texture of crumbs, you'll need ⅔ cup of cookie crumbs. Add ¼ cup brown sugar and 2 tablespoons melted butter to the cookie crumbs and combine.
Crumble cookie crumb topping ingredients over the hot squash and return the baking dish to the oven. Bake uncovered for 15-20 minutes additional or until hot and bubbly.
Serves 6-8 as a side dish
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