Wednesday, October 28, 2009

3 cups mashed butternut squash
1 cup white sugar
1 1/2 cups milk
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons all-purpose flour
3 eggs
1/4 cup butter, melted

1 cup brown sugar
1/2 - 1 cup chopped pecans (to taste)

1. Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 casserole dish.
2. In a large bowl, combine mashed squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted butter. Pour into prepared baking dish.
3. Bake in preheated oven for 45 minutes, or until set.
4. Sprinkle brown sugar and pecans over cooked casserole and return to oven for about 10 minutes, until brown sugar is carmelized and nuts are toasted.

Tagged: ,


Allie Z said...

Sounds tasty! I cook butternut squash in the crockpot (throw it in whole, add 1/2 C water, cook on high for 90-120 minutes). I'm sure the family would love to actually eat something tasty, other than squished squash :)