Butternut squash bake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Butter or margarine -- |
| Softened | ||
| ¾ | cup | Sugar |
| 2 | eaches | Eggs |
| ½ | cup | Crispy rice cereal |
| ¼ | cup | Packed brown sugar |
| 1 | can | Evaporated milk -- 5 oz |
| 1 | teaspoon | Vanilla extract |
| 2 | cups | Butternut squash -- mashed |
| Cooked | ||
| ¼ | cup | Pecans -- chopped |
| 2 | tablespoons | Butter or margarine |
Directions
TOPPING
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 11x7x2 inch baking pan. Bake, uncovered, at 350 deg. for 45 min. 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.
Recipe By : Taste Of Home
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