Ingredients:
3 lbs butternut squash, peeled, seeded and cubed
2/3 cup milk or 2/3 cup half-and-half
6 tablespoons butter
3 eggs, beaten
1/2 teaspoon vanilla
3/4 cup sugar
3 tablespoons flour
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/2 cup vanilla wafer crumbs ( 15 wafers)
1/4 cup packed brown sugar
2 tablespoons butter
Directions:
Set oven to 350 degrees.
Butter a 2-quart baking dish.
Place squash in a large saucepan; cover with water.
Bring to a boil; cover and cook for 25-30 minutes, or until tender.
Drain, and place in a mixing bowl; beat just until smooth.
Add the milk, butter, eggs and vanilla; mix well.
Combine the dry ingredients; add to squash mixture and mix well.
Transfer to baking dish.
Cover and bake for 45 minutes.
Meanwhile in a small bowl combine topping ingredients until crumbly; sprinkle over squash.
Bake, uncovered for 12-15 minutes, or until heated through.
Servings: 8
Time preparation: 25 min.
Time total: 70 min.