|I would have taken a better picture but I was too busy eating.|
Butternut Squash Casserole
I credit Lillian Cross for this recipe, got it at a Forest Service Potluck!
1 Butternut Squash at least medium size
(or pre-cubed from Costco)
3/4 C White Sugar
1 ½ C Milk
1 tsp Vanilla Extract
1 pinch of Salt
2 tbsp All-Purpose Flour
¼ C Butter, melted
½ (160z) pkg. Vanilla Wafers, crushed, about 2 cups
(I used graham crackers -it works!)
½ C Butter, melted
1/2 C Brown Sugar
1. Preheat oven to 425 degrees approximately
2. Put butternut squash into the microwave and cook approximately 2-3 minutes or until soft, making it easier to peel the skin off. Cut in half, scoop out seeds and cube. (or buy the pre-cubed stuff from Costco - awesome!!) Cook in boiling water, approximately 15 minutes, until squash is tender and easy to mash. Drain then mash.
3. Combine 3 cups mashed squash, sugar, milk, vanilla, salt, flour, eggs and the ¼ cup melted butter. Blend with mixer until smooth. Pour into a 2 quart casserole dish.
4. Bake in casserole approximately 45 minutes or until the center comes out clean when a knife is inserted. combine wafers, butter, & brown sugar. Crumble over casserole in the last 15 to 20 minutes of baking.
If making for a larger crowd, double everything, including squash. To make the casserole creamier, use evaporated milk. Of course, to make a healthier casserole, use the healthier versions of all the ingredients. (Maple Syrup? I'm going to try that next time)