Ingredients:
1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 (5 ounce) cans evaporated milk
1 teaspoon vanilla extract
2 cups mashed cooked butternut squash
1 tablespoon cinnamon
1/2 cup corn flakes ( chopped)
1/4 cup chopped pecans
1/4 cup butter, melted ( you health nuts – try 2 TBSP)
1 tablespoon cinnamon
Directions:
Peel squash, just like peeling a potato Boil squash until tender (like making mashed potatoes) Scoop out flesh, discard any seeds Mash squash Cream butter and sugar in a seperate container, add eggs, evaporated milk, vanilla and cinnamon Measure out 2 C mashed/cooked squash and add to the above mixture Stir very will until thoroughly mixed.
Pour into 11 x 7 baking pan Bake on med-hi heat (350) for 45 minutes While the squash is baking, begin prep for topping.
Finely chop corn flakes until you have a full 1/2 cup Mix all ingredients (it will get sticky!) well Evenly distribute topping over Casserole and bake an additional 10-15 minutes.
Topping should be approx.
1/4- 1/3 inches thick.
If not– MAKE MORE!
Servings: 8
Time preparation: 20 min.
Time total: 90 min.