Name: Butternut Squash Bake
Ingredients: Radis bgmb90b; 1/3 c Butter; or margarine; softened; 3/4 c Sugar; 2 Eggs; 5 oz Evaporated milk; (1 can); 1 ts Vanilla extract; 2 c Butternut squash; cooked; Mashed; 1/2 c Crisp rice cereal; 1/4 c Brown sugar; packed; 1/4 c Pecans; chopped; 2 tb Butter; or margarine; softened

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains		Tasteofhome	6	servings

INGREDIENTS

		Radis bgmb90b
1/3	c	Butter; or margarine; softened
3/4	c	Sugar
2		Eggs
5	oz	Evaporated milk; (1 can)
1	ts	Vanilla extract
2	c	Butternut squash; cooked
		Mashed
1/2	c	Crisp rice cereal
1/4	c	Brown sugar; packed
1/4	c	Pecans; chopped
2	tb	Butter; or margarine; softened

INSTRUCTIONS

TOPPING
1. In a mixing bowl, cream butter and sugar. Beat in eggs, milk, and
vanilla. Stir in squash (mixture will be thin). 2. Pour into a greases
11x7x2" baking dish. Bake uncovered, at 350 degrees for 45 minutes or
until almost set. 3. Combine topping ingredients; sprinkle over
casserole. Return to oven for 5-10 minutes or until bubbly.
SOURCE: TASTE OF HOME Magazine; October/November 1994 issue;
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Converted by MM_Buster v2.0l.

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