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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Butternut Squash Ingredients:
1/3 cup butter or 1/3 cup margarine, softened |
3/4 cup sugar |
2 eggs |
5 ounces evaporated milk |
1 teaspoon vanilla |
2 cups butternut squash, cooked and mashed |
1/2 cup kellogg's crispy rice cereal |
1/4 cup packed brown sugar |
1/4 cup chopped pecans |
2 tablespoons butter or 2 tablespoons margarine, melted |
Directions:
1. Preheat oven to 350 degrees. In a mixing bowl, cream butter or margarine and sugar. Beat in eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into a greased casserole dish. Bake, uncovered for 45 minutes or until almost set. Combine topping ingredients; sprinkle over casserole. Return to oven for 5 to 10 minutes or until it bubbles. Makes about 6-1/2 cup servings.
2. For extra sweetness, I double the toppings!
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