Butternut Squash Bake

Name: Butternut Squash Bake
Prep time: 50 min
Cook time: 50 min
Total time: 1 h 40 min
Yield: 7 serving(s)
Ingredients: 1/3 cup butter or 1/3 cup margarine, softened; 3/4 cup sugar; 2 eggs; 1 (5 ounce) can evaporated milk; 1 teaspoon vanilla extract; 2 cups mashed cooked butternut squash; 1/2 cup Rice Krispies; 1/4 cup chopped pecans; 2 tablespoons butter or 2 tablespoons margarine, melted; 1/4 cup brown sugar (optional)

(53)

Recipe by Shannon Weber

This is a way I can sneak vitamin A into my families diet. My kids love this squash.

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READY IN: 1hr 40mins

SERVES: 7

UNITS: US

INGREDIENTS

Nutrition

¹⁄₃

cup butter or 1/3 cup margarine, softened
³⁄₄

cup sugar
2

eggs
1

(5 ounce) can evaporated milk
1

teaspoon vanilla extract
2

cups mashed cooked butternut squash
TOPPING
¹⁄₂

cup Rice Krispies
¹⁄₄

cup chopped pecans
2

tablespoons butter or 2 tablespoons margarine, melted
¹⁄₄

cup brown sugar (optional)

DIRECTIONS

Bake the squash until a fork can easily be inserted.
Scoop out squash flesh and discard seeds.
Mash squash flesh and measure out 2 cups.
The squash flesh will be rather runny.
In another bowl cream butter and sugar and add the 2 eggs, 5 oz evaporated milk, and vanilla.
Add the 2 cups of squash.
Pour into a 11 x 7 inch baking pan.
Bake uncovered for 45 minutes at 350.
Combine topping ingredients and sprinkle on and bake another 5 minutes.

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