Butternut Squash Casserole
How to Make Butternut Squash Casserole
- Preheat oven to 425 degrees
- Cook squash in microwave 2 to 3 minutes.
Cut in half, scoop out seeds and cube the squash.
Bring pot of water to a boil. Add squash and cook 15 minutes. Drain and mash.
- In a 9x13 dish, combine 3 cups squash, white sugar, milk, vanilla extract, salt, flour, eggs, and 1/4 cup of the margarine.
Bake in preheated oven for 45 minutes, or until set.
- In a medium bowl, combine crushed vanilla wafers, 1/2 cup melted margarine, and brown sugar. Crumble over top of cooked casserole and return to oven to brown slightly.