"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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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