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Butternut Squash Bake Recipe

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

Contributor:  
Contributor:  
Dean Klein Family
Added: Monday, April 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup butter or margarine, softened
3/4 cup sugar
2 eggs
1 can (5 ounces) evaporated milk
1 teaspoon vanilla extract
2 cups mashed cooked butternut squash (or other varieties)


Topping:
1/2 cup crisp rice cereal
1/4 cup
1/4 cup chopped pecans
2 tablespoons butter or margarine, melted

Directions:
Directions:
In mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into a greased 11 in. x 7 in. x 2 in. baking dish. Bake, uncovered, at 350 degrees for 45 minutes or until almost set. Combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly. servings.

Number Of Servings:
Number Of Servings:
Yield: 6-8

 

 

 

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