Boles Family Butternut Squash Casserole

The best darn butternut squash casserole there is. Your family will melt when they put this warm, sweet casserole in their mouths. It's so good, they'll want it for dessert! This recipe has been in our family for years - passed down from generation to generation. I hope you enjoy it as much as we do.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• Butternut Squash Casserole

• 1⁄3 cup butter, softened
• 3⁄4 cup sugar
• 2  eggs
• 1 (5 ounce) can evaporated milk
• 1  teaspoon vanilla extract
• 2  cups  mashed cooked  butternut squash
• 1  tablespoon cinnamon

• TOPPING the best part

• 1⁄2 cup  corn flakes (chopped)
• 1⁄4 cup  chopped pecans
• 1⁄4 cup butter, melted (you health nuts - try 2 TBSP)
• 1  tablespoon cinnamon

Directions

1. Peel squash, just like peeling a potato Boil squash until tender (like making mashed potatoes) Scoop out flesh, discard any seeds Mash squash Cream butter and sugar in a seperate container, add eggs, evaporated milk, vanilla and cinnamon Measure out 2 C mashed/cooked squash and add to the above mixture Stir very will until thoroughly mixed.
2. Pour into 11 x 7 baking pan Bake on med-hi heat (350) for 45 minutes While the squash is baking, begin prep for topping.
3. Finely chop corn flakes until you have a full 1/2 cup Mix all ingredients (it will get sticky!) well Evenly distribute topping over Casserole and bake an additional 10-15 minutes.
4. Topping should be approx.
5. 1/4- 1/3 inches thick.
6. If not-- MAKE MORE!