Butternut Squash Casserole
1/3 cup
butter or margarine, softened
3/4 cup sugar
2 eggs
1 can (5 oz.) evaporated milk
1 tsp. vanilla extract
2 cup 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
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.
