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Butternut Squash Casserole

Wednesday, October 14, 2015


This is a quick and easy side dish/dessert using some of the best fall harvest ingredients!

Casserole Ingredients
1 butternut squash
1 c sugar
1 1/2 c milk
1 tsp vanilla extract
1 pinch of salt
2 tbsp flour
3 eggs
1/4 c butter, melted

Topping Ingredients
1/2 (16 oz) pkg vanilla wafers, crushed
1/2 c butter, melted
1 c brown sugar

Preheat oven 425 degrees F.

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.

In a 9x13 inch casserole dish, combine 3 cups mashed butternut squash, sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted butter.

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

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







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