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Prep Time: 50 Minutes Cook Time: 50 Minutes |
Ready In: 100 Minutes Servings: 7 |
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This is a way I can sneak vitamin A into my families diet. My kids love this squash. Ingredients:
1/3 cup butter or 1/3 cup margarine, softened |
3/4 cup sugar |
2 eggs |
1 (5 ounce) can evaporated milk |
1 teaspoon vanilla extract |
2 cups mashed cooked butternut squash |
1/2 cup rice krispies |
1/4 cup chopped pecans |
2 tablespoons butter or 2 tablespoons margarine, melted |
1/4 cup brown sugar (optional) |
Directions:
1. Bake the squash until a fork can easily be inserted.
2. Scoop out squash flesh and discard seeds.
3. Mash squash flesh and measure out 2 cups.
4. The squash flesh will be rather runny.
5. In another bowl cream butter and sugar and add the 2 eggs, 5 oz evaporated milk, and vanilla.
6. Add the 2 cups of squash.
7. Pour into a 11 x 7 inch baking pan.
8. Bake uncovered for 45 minutes at 350.
9. Combine topping ingredients and sprinkle on and bake another 5 minutes.
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