This honeynut squash recipe is bound to satisfy anyone at your Thanksgiving table. Once only available to chefs, honeynut squash (think: super-sweet butternuts) are now sold at farmers' markets and some grocery stores in the fall.

EatingWell Magazine, November 2020


Recipe Summary

1 hr
2 hrs


Ingredient Checklist


Instructions Checklist
  • Place squash in a large pot and add water to cover. Cover and bring to a boil over high heat. Reduce heat to maintain a simmer and cook until tender, 15 to 20 minutes. Drain well and return to the pot; mash. Let cool for 15 minutes.

  • Preheat oven to 350°F. Coat a 9-by-13-inch broiler-safe baking dish with cooking spray.

  • Whisk whole eggs, evaporated milk, brown sugar, butter, cinnamon, 2 teaspoons vanilla and 1 teaspoon salt in a large bowl. Stir in the squash. Spread in the prepared baking dish.

  • Bake the casserole until the edges are starting to brown, about 45 minutes. Remove from oven. Turn the broiler to high.

  • Meanwhile, bring 1 inch of water to a bare simmer in a medium saucepan. Whisk egg whites, granulated sugar, corn syrup, sage, cream of tartar and the remaining 1/2 teaspoon vanilla and 1/8 teaspoon salt in the bowl of a stand mixer. Set the bowl over the barely simmering water and whisk until the sugar has dissolved, 2 to 3 minutes. Move the bowl to the mixer and beat with the whisk attachment at high speed until the mixture has doubled in size and is white and fluffy, about 3 minutes.

  • Spread or pipe the meringue over the casserole. Broil until lightly browned, watching carefully to prevent burning, 30 to 90 seconds.


To make ahead: Prepare through Step 3 and refrigerate for up to 2 days. Let stand at room temperature while the oven preheats. Refrigerate topping (Step 5) for up to 1 day.

Nutrition Facts

3/4 cup
177 calories; fat 3g; cholesterol 27mg; sodium 216mg; carbohydrates 36g; dietary fiber 2g; protein 4g; sugars 23g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 12179IU.