Butternut Squash Bake
by Karen Mussoline

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Source: Taste of Home (Suzette)
Course: Sides
Cuisine: American
Food Group: Vegetable
Serves: 6


1/3 cup(s) butter, softened
3/4 cup(s) sugar
2 medium eggs
5 ounce can evaporated milk
1 teaspoon(s) vanilla extract
2 cup(s) mashed cooked butternut squash
1/2 cup(s) crisp rice cereal
1/4 cup(s) brown sugar, packed
1/4 cup(s) pecans, chopped
2 tablespoon(s) butter, melted
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. x 2-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.