Butternut Squash Casserole

Butternut Squash Casserole

1/3 cup butter or margarine, softened

3/4 cup sugar

2 eggs

1 can (5 oz.) evaporated milk

1 tsp. vanilla extract

2 cup butternut squash, cooked and mashed

Topping:

1/2 cup crisp rice cereal

1/4 cup brown sugar, packed

1/4 cup pecans, chopped

2 tbsp. butter or margarine, softened

In a mixing bowl, cream butter and sugar. Beat in eggs, milk, and vanilla. Stir in squash (mixture will be thin).

Pour into a greased 11x7x2-inch baking dish. Bake uncovered, at 350°F for 45 minutes or until almost set.

Combine topping ingredients; sprinkle over casserole. Return to oven for 5-10 minutes or until bubbly.