| 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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