Butternut Squash Casserole

By á-8595

It tastes similar to sweet potato souffle, with a custard-like texture. Use with any meal that sweet potatoes seem to go with (for example, ham, pork, etc). Yum yum!!!" -

Ingredients

• 1 butternut squash
• 1/2 - 1 cup white sugar Depending on how sweet the squash is, I usually use 1/2 cup.
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons all-purpose flour
• 3 eggs
• 1/4 cup margarine, melted
• TOPPING
• 1/2 (16 ounce) package vanilla wafers, crushed
• 1/2 cup margarine, melted
• 1 cup brown sugar

Preparation

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash. Some reviews said that roasting the squash in the oven gave better results, one suggested: split the butternut squash in two, scooped out the seeds, rubbed 1 tablespoon of butter on the insides and placed it cut side down on a cookie sheet. I baked it at 400 degrees for about 30 minutes until it easily pierced with a knife

In a 9x13 inch casserole dish (I beat mine in the mixer) combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.

Bake in preheated oven for 45 minutes, or until set.

In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.