| 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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