Marsha's Butternut Squash Bake

1
Marsha Baker

By
@mrsbakery

Even folks who think they don't like squash, just love this dish. I recently took it to share with friends and after one bite, the husband said "WOW! This is squash? I love it!" Others have shared it tastes like dessert. I use Splenda when making it and always get raves.

Rating:

★★★★★ 1 vote

Serves:
6 - 8
Prep:
20 Min
Cook:
50 Min

Ingredients

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  • 1/3 c
    butter or margarine, softened
  • 2/3 c
    granulated sugar
  • 2
    eggs
  • 1 can(s)
    (5 ozs) evaporated milk
  • 1 tsp
    vanilla extract
  • 2 c
    mashed, cooked butternut squash
  • 1/2 c
    rice cereal, slightly crushed
  • 1/4 c
    brown sugar
  • 1/4 c
    pecans, chopped
  • 2 Tbsp
    butter or margarine, melted

How to Make Marsha's Butternut Squash Bake

Step-by-Step

  1. Preheat oven to 350. Grease 7" X 11" baking dish. Cream butter and sugar; beat in eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into dish. Bake 45 minutes or until nearly set.
  2. For Topping: In small bowl, mix cereal, brown sugar, pecans and melted butter together until blended. Remove casserole from oven and sprinkle topping over. Return to oven for 5 - 10 minutes or until bubbly.
  3. I like to double the topping ingredients.

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About Marsha's Butternut Squash Bake

Course/Dish: Vegetables




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