Butternut Squash Bake

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1 ts Vanilla extract
2 c Butternut squash; cooked, mashed
2 Eggs
3/4 c Sugar
1 5-oz cn Evaporated milk
1/3 c Butter; or margarine

Original recipe makes 6

Original recipe makes 6 Servings


You've adjusted the recipe from 6 (as originally posted) to 6 Servings. The ingredients above reflect 6 Servings, but the instructions reflect the as-posted 6. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

MMMMM--------------------------TOPPING------------------------------- 1/2 c Crisp rice cereal 1/4 c Brown sugar; packed 1/4 c Pecans; chopped 2 tb Butter; or margarine; -softened 1. In a mixing bowl, cream butter and sugar. Beat in eggs, milk, and vanilla. Stir in squash (mixture will be thin). 2. Pour into a greases 11x7x2" baking dish. Bake uncovered, at 350 degrees for 45 minutes or until almost set. 3. Combine topping ingredients; sprinkle over casserole. Return to oven for 5-10 minutes or until bubbly. SOURCE: TASTE OF HOME Magazine; October/November 1994 issue; Submitted to RecipeLu List by Ruth by PookyPook on Jan 24, 1998.

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Calories Per Serving: 812 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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