BUTTERNUT SQUASH CASSEROLE
See also Article: On the Side III
1/3 cup butter, softened
¾ cup sugar
1 can (5 oz.) evaporated milk
1 teaspoon vanilla extract
2 cups cooked and mashed butternut squash
½ cup crisp rice cereal
¼ cup brown sugar
¼ cup pecans, chopped
2 tablespoons butter, softened
Preheat oven to 350 degrees.
In a mixing bowl cream the butter and sugar until thoroughly incorporated. Beat in eggs, one at a time, then milk and vanilla. Stir in the squash.
Pour the mixture into a greased 11x7x2-inch baking dish. Bake for 45 minutes or until almost set.
Combine topping ingredients and sprinkle over casserole. Return to the oven for another 5-10 minutes or until bubbly.
This recipe comes from thatsmyhome.com