Butternut Squash Bake|
Recipe reprinted with permission from Becky's Cookbook.
"We love this recipe. I tried it several years ago and we make it often. We grow Butternut Squash in the garden, but prefer them cut in half and baked with brown sugar and butter in the middle, so I use my pumpkins for this recipe. I just cook them, puree the pulp in the food processor and freeze the pumpkin in 2 cup portions for this recipe. We like it with either veggie."
1/3 cup butter or margarine, softened
3/4 cup sugar
5 ounces evaporated milk
1 teaspoon vanilla
2 cups butternut squash, cooked and mashed
1/2 cup Rice Krispies
1/4 cup packed brown sugar
1/4 cup chopped pecans
2 T. butter or margarine, melted
Preheat oven to 350 degrees. In a mixing bowl, cream butter or margarine and sugar. Beat in eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into a greased casserole dish. Bake, uncovered for 45 minutes or until almost set. Combine topping ingredients; sprinkle over casserole. Return to oven for 5 to 10 minutes or until it bubbles. Makes about 6---1/2 cup servings.
Becky's Cookbook offers a large collection of family favorites and taste tasted recipes. Her site is delightful - and so is Becky - so make sure to stop by soon to check out her collection and say hello.