Butternut Squash Bake Source: Taste of Home (Suzette) Course: Sides Cuisine: American Food Group: Vegetable Serves: 6 |
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Ingredients
| 1/3 cup(s) butter, softened |
| 3/4 cup(s) sugar |
| 2 medium eggs |
| 5 ounce can evaporated milk |
| 1 teaspoon(s) vanilla extract |
| 2 cup(s) mashed cooked butternut squash |
| 1/2 cup(s) crisp rice cereal |
| 1/4 cup(s) brown sugar, packed |
| 1/4 cup(s) pecans, chopped |
| 2 tablespoon(s) butter, melted |
Instructions
In a large mixing bowl, cream butter and sugar until fluffy. Beat in the eggs, milk and vanilla. Stir in squash (mixture will be thin).
Pour into a greased 11-in. x 7-in. x 2-in. baking pan. Bake, uncovered, at 350° for 45 minutes or until almost set.
In a small bowl, combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly. Yield: 6-8 servings.
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