Butternut Squash Bake Recipe
High Cotton Food Styling & Photography
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1/3 cup butter or margarine, softened
3/4 cup granulated sugar
2 eggs
1 (5-ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups mashed cooked butternut squash
Topping:
1/2 cup rice cereal
1/4 cup packed brown sugar
1/4 cup chopped pecans
2 tablespoons melted butter or margarine
Instructions
3/4 cup granulated sugar
2 eggs
1 (5-ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups mashed cooked butternut squash
Topping:
1/2 cup rice cereal
1/4 cup packed brown sugar
1/4 cup chopped pecans
2 tablespoons melted butter or margarine
1. Preheat oven to 350F. Greased an 11-by-7-inch baking pan.
2. Cream butter and granulated sugar. Beat in eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into pan. Bake 45 minutes or until almost set.
3. To prepare the topping, combine rice cereal, brown sugar, pecans and melted butter. Remove casserole from oven and sprinkle on topping. Return to the oven for 5 to 10 minutes or until bubbly. Serves 6 to 8.
2. Cream butter and granulated sugar. Beat in eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into pan. Bake 45 minutes or until almost set.
3. To prepare the topping, combine rice cereal, brown sugar, pecans and melted butter. Remove casserole from oven and sprinkle on topping. Return to the oven for 5 to 10 minutes or until bubbly. Serves 6 to 8.
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