Butternut Squash Bake

1/3 cup butter or margarine, softened
3/4 cup sugar
2 eggs
1 can (5 oz.) evaporated milk
1 tsp. vanilla extract
2 cups butternut squash, cooked and mashed

Topping:
1/2 cup crisp rice cereal
1/4 cup brown sugar, packed
1/4 cup pecans, chopped
2 tbsp. butter or margarine, softened

Directions:

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 dish. Bake uncovered, at 350°F for 45 minutes or until almost set. Combine topping ingredients; sprinkle over casserole. Return to oven for 5-10 minutes or until bubbly.

User Reviews:

This is fabulous! My husband, my three children and the rest of my family loved it! When I asked what I could bring for Thanksgiving dinner this year everyone said "That squash thing!"

Thanks for the recipe!

submitted by saremca on November 01, 2003

The squash bake was excellent! Corn flakes can also be added in place of rice cereal. It will make a perfect addition to our family Thanksgiving meal.

Submitted by Michelle on December 09, 2000

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