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Butternut squash casserole
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1 | butternut squash |
1 cup | white sugar |
1 1/2 cups | milk |
1 teaspoon | vanilla extract |
1 pinch | salt |
2 tablespoons | all-purpose flour |
3 | eggs |
1/4 cup | margarine, melted |
TOPPING | |
1/2 (16 ounce) package | vanilla wafers, crushed |
1/2 cup | margarine, melted |
1 cup | brown sugar |
Directions
Preheat oven to 425 degrees F (220 degrees C).
Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
Bake in preheated oven for 45 minutes, or until set.
In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.
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