 |
Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
My husband first tried this comforting casserole more than 10 years ago when he was still my fiance. Having enjoyed it so much, he said I needed to offer it at every Thanksgiving dinner. I was happy to oblige!Maura Calusdian, Londonderry, New Hampshire Ingredients:
1 medium butternut squash (2 to 3 pounds), peeled, seeded and cubed |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup sugar |
2 cups 2% milk |
3 eggs |
2 tablespoons butter, melted |
1/8 teaspoon salt |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
Directions:
1. Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain.
2. In a large bowl, mash the squash with flour and sugar until blended; beat in the milk, eggs and butter. Pour into an ungreased 2-1/2-qt. baking dish. Sprinkle with remaining ingredients.
3. Bake at 350° for 55-65 minutes or until center appears set. Yield: 8 servings.
|
|