Butternut Squash Bake

Butternut Squash Bake

1/3 cup butter or margarine, softened

¾ cup sugar

2 eggs

1 can (5 ounces) evaporated milk

1 teaspoon vanilla extract

2 cups mashed, cooked butternut squash

Topping:

½ cup crisp rice cereal

¼ cup packed brown sugar

½ cup chopped pecans

2 tablespoons butter or margarine, melted

In a mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into a greased 11” x 7” x 2” baking pan. Bake, uncovered, at 350 degrees for 45 minutes or until almost set. Combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly.Yield: 6-8 servings

Just a side note I doubled the topping and it was really good. I think that’s one of the best parts of the whole recipe!!! Oh and to cook your squash you can do it in the microwave. Cut your squash in half lengthwise, scrape out the insides and make sure to get all the strings out. Cover squash tightly with plastic wrap. Place in the microwave and cook on high for 10 minutes or until tender. Let sit for 5 to 10 minutes and then scrape out the insides and mash it up! Just be careful when you take off the plastic wrap!