"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Butternut Squash Bake Recipe

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This recipe for Butternut Squash Bake, by , is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Lodenstein - Daughter-in-law of Herman and Lilly Lodenstein
Added: Friday, June 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c melted butter or margarine
3/4 c sugar
2 eggs
1 can (5 oz) evaporated milk
1 tsp vanilla
2 c mashed, cooked, butternut squash


Topping:
1/2 c Rice Krispies
1/4 c brown sugar
1/4 c chopped pecans
2 tbsp butter or margarine

Directions:
Directions:
Cream butter and sugar. Beat in eggs, milk, and
vanilla. Stir in squash (mixture will be thin.)
Pour into greases 11 X 7 baking pan. Bake uncovered at 350 for 45 minutes, or until set. Combine topping ingredients and sprinkle over casserole. Return to oven for 5 - 10 minutes, or
until bubbly.

Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
Recipe can be doubled and put in a 9 X 13 pan.

 

 

 

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