Butternut Squash Bake

Here is a yummy fall recipe that I found in a Taste of Home magazine a couple of years ago. As soon as we harvested the squash out of the garden, Cory requested I make this. It can be made with any orange flesh squash that is similar to a butternut squash. (It is great for Thanksgiving or Christmas dinner!) I usually double the amount of topping when I make it. If you have any leftovers, the topping will start to get kind of soggy/chewy when you store it in the fridge, so it's best to eat it within a day or two.




BUTTERNUT SQUASH BAKE

SERVINGS: 6-8

CATEGORY: Side Dish

METHOD: Baked

TIME: Prep: 15 min. Bake: 50 min.

INGREDIENTS:
1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 small can (5 ounces) evaporated milk
1 teaspoon vanilla extract
2 cups mashed cooked butternut squash

TOPPING:
1/2 cup crisp rice cereal
1/4 cup packed brown sugar
1/4 cup chopped pecans
2 tablespoons butter, melted

DIRECTIONS:
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. 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.