 |
Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
Squash has traditionally been a food our family passes up, but this luscious casserole is an exception to the rule. You won't find it among our Thanksgiving leftovers - it's one of the first dishes to return empty. -Kathleen Cox, Wyoming, Michigan Ingredients:
3 pounds butternut squash, peeled, seeded and cubed |
3/4 cup 2% milk |
6 tablespoons butter, melted |
3 eggs, lightly beaten |
1/2 teaspoon vanilla extract |
3/4 cup sugar |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
1/8 teaspoon ground nutmeg |
topping: |
1/2 cup crushed vanilla wafers (about 15 wafers) |
1/4 cup packed brown sugar |
2 tablespoons butter, melted |
Directions:
1. Place squash in a large saucepan or Dutch oven; cover with water. Bring to a boil; cover and cook for 25-30 minutes or until tender. Drain and place in a large bowl; beat just until smooth;.
2. Beat in the milk, butter, eggs and vanilla. Combine the dry ingredients; gradually add to squash mixture and mix well.
3. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 45 minutes.
4. Meanwhile, in a small bowl, combine topping ingredients until crumbly; sprinkle over squash. Bake, uncovered, for 12-15 minutes longer or until heated through. Yield: 8-10 servings.
|
|