| | Directions | | Cream butter and sugar. Beat in eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into greased 9X13 baking pan. Bake, uncovered, at 350 degrees for 45 minutes or until almost set. Topping: Combine topping ingredients; sprinkle over casserole. Return to oven for 5 to 10 minutes or until bubbly. |
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| Ingredients | | - |  | 2/3 cup butter, softened |
| - | | 3/4 cup brown sugar |
| - | | 4 eggs |
| - | | 1 can evaporated milk (12 ounce can) |
| - | | 2 teaspoons Vanilla |
| - | | 4 cups mashed, cooked Butternut Squash |
| - | | Topping |
| - | | 1 cup crisp rice cereal |
| - | | 1/2 cup brown sugar |
| - | | 1/2 cup chopped pecans |
| - | | 4 tablespoons butter melted |
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