| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy, Grains | Dessert, Vegetable | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Butter or margarine; softened |
| 3/4 | c | Sugar |
| 2 | Eggs | |
| 1 | cn | (5-ounce) milk |
| 1 | ts | Vanilla extract |
| 2 | c | Mashed;cooked butternut squash |
| 1/2 | c | Crisp rice cereal |
| 1/4 | c | Packed brown sugar |
| 1/4 | c | Chopped pecans |
| 2 | tb | Butter or margarine; melted |
INSTRUCTIONS
TOPPING 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 11-in. x 7-in. x 2-in. baking pan. Bake uncovered, at 350*F. for 45 minutes or until almost set. Combine topping ingredients; sprinkle over sasserole. Return to the oven for 5 - 10 minutes or until bubbly. Yield: 6 - 8 servings. Posted to TNT Recipes Digest by Alice Poe <afpoe@swbell.net> on Apr 12, 1998
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