| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | 8 | Servings | ||
INGREDIENTS
| 3 | lb | Butternut squash, peeled, seeded and cut |
| Into 2-inch pieces | ||
| 10 | tb | Unsalted butter; melted |
| 3/4 | c | Milk |
| 2 | tb | All-purpose flour |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Ground cloves |
| 1/2 | ts | Nutmeg |
| 1 | c | Sugar |
| 3 | lg | Eggs |
| 1/2 | ts | Coconut flavoring |
| 1/2 | c | Vanilla wafer crumbs; about 15 wafers |
| 1/4 | c | Dark brown sugar |
INSTRUCTIONS
In a kettle cook squash in boiling water to cover by 1 inch until very tender, about 20 minutes, and drain well. Preheat oven to 350#161#F. In a bowl of an electric mixer, beat squash, 1 stick butter, milk, flour, spices, sugar, eggs and coconut flavoring until smooth. Transfer mixture to an 8-inch square baking dish (2-quart capacity) and bake in middle of oven for 50 minutes. In a small bowl, combine wafer crumbs, brown sugar, and remaining 2 tablespoons butter until mixture resembles coarse meal. Sprinkle mixture over casserole and bake until just set, 15 to 25 minutes more. Posted to MC-Recipe Digest V1 #200 Date: Mon, 12 Aug 1996 23:13:49 -0400 From: ADAMSFMLE@aol.com
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