Butternut Squash Casserole |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This makes a great side dish to a Thanksgiving meal :) Ingredients:
3 lbs butternut squash, peeled, seeded and cubed |
2/3 cup milk or 2/3 cup half-and-half |
6 tablespoons butter |
3 eggs, beaten |
1/2 teaspoon vanilla |
3/4 cup sugar |
3 tablespoons flour |
1/2 teaspoon cinnamon |
1/8 teaspoon clove |
1/8 teaspoon nutmeg |
1/2 cup vanilla wafer crumbs (15 wafers) |
1/4 cup packed brown sugar |
2 tablespoons butter |
Directions:
1. Set oven to 350 degrees.
2. Butter a 2-quart baking dish.
3. Place squash in a large saucepan; cover with water.
4. Bring to a boil; cover and cook for 25-30 minutes, or until tender.
5. Drain, and place in a mixing bowl; beat just until smooth.
6. Add the milk, butter, eggs and vanilla; mix well.
7. Combine the dry ingredients; add to squash mixture and mix well.
8. Transfer to baking dish.
9. Cover and bake for 45 minutes.
10. Meanwhile in a small bowl combine topping ingredients until crumbly; sprinkle over squash.
11. Bake, uncovered for 12-15 minutes, or until heated through.
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