Boles Family Butternut Squash Casserole
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
-
Butternut Squash Casserole
- 78.78 ml butter, softened
- 177.44 ml sugar
- 2 eggs
- 141.74 g can evaporated milk
- 4.92 ml vanilla extract
- 473.18 ml mashed cooked butternut squash
- 14.79 ml cinnamon
-
TOPPING the best part
- 118.29 ml corn flakes (chopped)
- 59.14 ml chopped pecans
- 59.14 ml butter, melted (you health nuts - try 2 TBSP)
- 14.79 ml 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!
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Reviews
RECIPE SUBMITTED BY
Dan Amanda Boles
Acworth, GA