Butternut Squash Bake
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INGREDIENTS
- 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
INSTRUCTIONS
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (242g) | ||
| Recipe Makes: 6 | ||
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| Calories: 812 | ||
| Calories from Fat: 166 (20%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 18.5g | 25 % | |
| Saturated Fat 9g | 45 % | |
| Monounsaturated Fat 5.8g | ||
| Polyunsanturated Fat 1.5g | ||
| Cholesterol 379.3mg | 117 % | |
| Sodium 190.5mg | 7 % | |
| Potassium 283mg | 7 % | |
| Total Carbohydrate 156.2g | 46 % | |
| Dietary Fiber 0.9g | 4 % | |
| Sugars, other 155.2g | ||
| Protein 11.1g | 16 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 812
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