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See also Article: On the Side III


    • 1/3 cup butter, softened
    • ¾ cup sugar
    • 2 eggs
    • 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.

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