Butternut Squash Bake

Recipe by Shannon Weber
READY IN: 1hr 40mins
SERVES: 7
UNITS: US

INGREDIENTS

Nutrition
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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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