Special Squash Casserole - Butternut

By 1For_Him

Ingredients

• TOPPING:
• 3 * 3 pounds butternut squash, peeled, seeded and cubed
• 3/4 * 3/4 cup milk
• 6 * 6 tablespoons butter, melted
• 3 * 3 eggs, beaten
• 1/2 * 1/2 teaspoon vanilla extract
• 3/4 * 3/4 cup sugar
• 3 * 3 tablespoons all-purpose flour
• 1/2 * 1/2 teaspoon ground cinnamon
• 1/8 * 1/8 teaspoon ground cloves
• 1/8 * 1/8 teaspoon ground nutmeg
• *
• 1/2 * 1/2 cup crushed vanilla wafers (about 15 wafers)
• 1/4 * 1/4 cup packed brown sugar
• 2 * 2 tablespoons butter, melted

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

* Prep: 50 min. Bake: 1 hour

* Place squash in a large saucepan or Dutch oven; cover with water. Bring to a boil; cover and cook for 25-30 minutes or until tender. Drain and place in a large bowl; beat just until smooth;.
* Beat in the milk, butter, eggs and vanilla. Combine the dry ingredients; gradually add to squash mixture and mix well.
* Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 45 minutes.
* Meanwhile, in a small bowl, combine topping ingredients until crumbly; sprinkle over squash. Bake, uncovered, for 12-15 minutes longer or until heated through. Yield: 8-10 servings.


Nutrition Facts: 1 serving (3/4 cup) equals 279 calories, 12 g fat (7 g saturated fat), 91 mg cholesterol, 146 mg sodium, 41 g carbohydrate, 4 g fiber, 4 g protein.

Special Squash Casserole published in Taste of Home October/November 2000, p29