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Butternut Squash Bake Recipe

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This recipe for Butternut Squash Bake, by , is from HealthPartners Central Lab Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Coughlin
Added: Sunday, October 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup butter (softened)
3/4 cup sugar
2 eggs
1 can (5 oz) evaporated milk
1 tsp vanilla extract
2 cups mashed cooked butternut squash
Topping:
1/2 cup Rice Krispies
1/4 cup packed brown sugar
1/43 cup chopped pecans
2 tbsp butter, melted

Directions:
Directions:
In a mixing bowl, cream butter and sugar.
Beat in eggs, milk and vanilla.
Stir in squash (mixture will be thin)
Pour into a greased 11X7X2 baking pan.
Bake uncovered at 350 for 45 minutes or until almost set. Combine topping ingredients; 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:
This is a family favorite - especially for the holidays.

 

 

 

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