Butternut Squash Bake

By srumbel

Not only is this dish magnificent, butternut squash is just plain good for you!! It's full of fiber, but did you know that winter squash, like our friend the butternut, are also good sources of vitamins A and C, several B vitamins, potassium, and omega-3 fatty acids?
from thebetterbakerblogspot.com

Ingredients

• TOPPING:
• 1/3 c. butter or margarine, softened
• 2/3 c. granulated sugar
• 2 eggs
• 1 - 5-oz. can evaporated milk
• 1 tsp. vanilla extract
• 2 c. mashed, cooked butternut squash
• 1/2 c. crispy rice cereal (if using chex, crush slightly)
• 3 Tb. packed brown sugar
• 1/4 c. chopped pecans
• 2 Tb. melted butter or margarine

Preparation

Step 1

Preheat oven to 350. Grease an 11" X 7" baking pan.

Cream the butter, and granulated sugar in a bowl using a mixer. Beat in the eggs, evaporated milk, and vanilla. Stir in the squash. The mixture will be thin. Pour into the prepared pan. Bake for 45 minutes, or until almost set.



For the topping, combine the cereal, brown sugar, pecans and melted butter in a bowl; mix well. Remove the casserole from oven and sprinkle on the topping. Return to the oven for 5 - 10 minutes or until bubbly.


{I normally double the topping recipe for added crunch and flavor}
(And I've reduced the amount of sugar from original recipe)