This recipe for Butternut Squash Bake, by Loree Salvo, is from The ASC Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/3 c. butter or margarine 3/4 c. sugar 2 eggs 1 can (5 oz.) evaporated milk 1 tsp. vanilla 2 c. mashed cooked squash Topping: 1/2 c. rice cereal 1/4 c. brown sugar 1/4 c. pecans, optional 2 tbsp. butter or margarine
Mix first six ingredients together and bake 350º for 45 minutes. Mix topping, and place on top and bake another 5 - 10 minutes.
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