I will always remember the first time I tried this dish, I was at my Aunt Cindy and Uncle Rick’s house for Thanksgiving dinner.
After Kel and I had tasted it for the first time we were lost in bliss, I’m not sure we said much more for the duration of dinner other than: “Yeah but that squash casserole is like… wow!”
After dinner we sipped white wine and worked on a Christmas craft, a tradition of my Aunt’s that we’ve adopted in our home. In between dinner and dessert we all sit down together and make something crafty while we chat and digest. That year we made puzzle piece Christmas ornaments.
I’m sure all I said was: The casserole! The sweetness, the creaminess, the crunchy nutty topping!
I would have skipped pie and just eaten an 7th helping of this Butternut Squash Casserole if there was any left. That’s the thing about this recipe, when you make it, there’s rarely any left.
So from my Aunt Cindy’s kitchen, to mine, to yours, Enjoy!
One third cup butter or margarine, softened
thee quarter cup sugar
1 small can (5 oz) evaporated milk
1 teaspoon vanilla extract
2 cups of mashed, cooked butternut squash
One half cup rice krispy type cereal
One quarter cup packed brown sugar
One quarter cup chopped pecans
2 tablespoons butter, melted
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 baking pan such as an 8 x 8 pie plate. Baked, uncovered at 350 for 45 minutes or until almost set. Combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly.I often double this recipe and then I use a 9 x 11 casserole dish