Butternut Squash Bake

squash, sugar, milk, rice, eggs, butter, brown sugar, pecans, vanilla

Ingredients

1/3 cup butter or 1/3 cup margarine, softened
3/4 cup sugar
2 eggs
1 (5 ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups mashed cooked butternut squash
TOPPING1/2 cup Rice Krispies
1/4 cup chopped pecans
2 tablespoons butter or 2 tablespoons margarine, melted
1/4 cup brown sugar (optional)

Directions for Butternut Squash Bake Recipe

Bake the squash until a fork can easily be inserted.
Scoop out squash flesh and discard seeds.
Mash squash flesh and measure out 2 cups.
The squash flesh will be rather runny.
In another bowl cream butter and sugar and add the 2 eggs, 5 oz evaporated milk, and vanilla.
Add the 2 cups of squash.
Pour into a 11 x 7 inch baking pan.
Bake uncovered for 45 minutes at 350.
Combine topping ingredients and sprinkle on and bake another 5 minutes.

Read the full directions on Food.com