Butternut Squash Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c. cooked butternut squash
½ c. butter
½ c. sugar
1 tsp. vanilla extract
2 eggs
5 oz. sweetened condensed milk
TOPPING:
¼ c. pecans, chopped
¼ c. brown sugar
½ c. Rice Krispies
2 TBSP butter, melted
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Directions: |
Directions:Preheat oven to 350º.
Half the squash and remove seeds. Place squash (cut side up) inside a shallow baking dish with water. Bake 45 minutes to 1 hour until squash is fork soft and cooked through.
Scoop cooked squash into a mixing bowl and mash until smooth.
Cream butter and sugar together, then beat in other non-topping ingredients.
Bake at 350º for 45 min in 8x8-inch pan.
Mix Topping ingredients thoroughly with a fork & then spread gently on top of squash. Caramelize by putting dish back in the oven for 10 minutes. |
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Number Of
Servings: |
Number Of
Servings:1 8x8 pan |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: This is a sweet side dish. It is great during fall and has become a new Thanksgiving tradition since Josie married cousin Chris Deal. I use fresh butternut squash but canned would work too. Whichever you choose, you need 2 cups of cooked squash.
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