Butternut Squash Bake


Jonathan

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Butternut Squash Bake

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

Topping Ingredients:

1/2 cup crisp rice cereal
1/4 cup packed brown sugar
1/4 cup chopped pecans
2 Tbs. butter, melted

Directions:
1. In a large bowl, cream butter and sugar until fluffy.
2. Beat in the eggs, milk and vanilla.
3. Stir in squash (mixture will be thin).
4. Pour into a greased 11x7 baking pan -- or 13x9 if you have a lot of squash.
5. Bake, uncovered, at 350°F for 45 minutes or until almost set.
6. In a small bowl, combine topping ingredients.
7. Sprinkle over baked squash.

8. Return to oven for 5-10 minutes or until bubbly.

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