Butternut Squash Bake

By Cindy_Wicker

Ingredients

• TOPPING:
• 1/3 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 can (5 ounces) evaporated milk
• 1 teaspoon vanilla extract
• 2 cups mashed cooked butternut squash
• 1/2 cup crisp rice cereal
• 1/4 cup packed brown sugar
• 1/4 cup chopped pecans
• 2 tablespoons butter, melted

Details

Servings 6

Preparation

Step 1

In a large bowl, cream butter and sugar until fluffy. Beat in the eggs, milk and vanilla. Stir in squash (mixture will be thin).
Pour into a greased 11-in. x 7-in. baking pan. Bake, uncovered, at 350° for 45 minutes or until almost set.
In a small bowl, combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 291 calories, 16 g fat (8 g saturated fat), 87 mg cholesterol, 160 mg sodium, 35 g carbohydrate, 2 g fiber, 4 g protein.