Butternut Squash Casserole

This makes a great side dish to a Thanksgiving meal :)

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 3  lbs  butternut squash, peeled, seeded and cubed
• 2⁄3 cup milk or 2⁄3 cup half-and-half
• 6  tablespoons butter
• 3  eggs, beaten
• 1⁄2 teaspoon vanilla
• 3⁄4 cup sugar
• 3  tablespoons flour
• 1⁄2 teaspoon cinnamon
• 1⁄8 teaspoon clove
• 1⁄8 teaspoon nutmeg

• TOPPING

• 1⁄2 cup  vanilla wafer crumbs (15 wafers)
• 1⁄4 cup  packed brown sugar
• 2  tablespoons butter

Directions

1. Set oven to 350 degrees.
2. Butter a 2-quart baking dish.
3. Place squash in a large saucepan; cover with water.
4. Bring to a boil; cover and cook for 25-30 minutes, or until tender.
5. Drain, and place in a mixing bowl; beat just until smooth.
6. Add the milk, butter, eggs and vanilla; mix well.
7. Combine the dry ingredients; add to squash mixture and mix well.
8. Transfer to baking dish.
9. Cover and bake for 45 minutes.
10. Meanwhile in a small bowl combine topping ingredients until crumbly; sprinkle over squash.
11. Bake, uncovered for 12-15 minutes, or until heated through.