½ cup butter, softened
1½ cups sugar
3 eggs
7½ oz. evaporated milk
1½ tsp. vanilla
3 cups mashed butternut squash
Topping:
3/4 cup Rice Krispies cereal
3/4 cup brown sugar
3/4 cup chopped pecans
3 T. butter, melted
Preheat oven to 350 degrees. Cream butter and sugar in bowl. Beat eggs, milk and vanilla into butter and sugar. Stir in squash. Mixture will be thin. Pour into greased 9x13 pan. Bake 45 minutes, uncovered. Mix Rice Krispies, sugar, pecans and butter together. Sprinkle over casserole after baking. Return to oven 5-10 minutes or until bubbly.
Test kitchen note: Prep butternut squash by halving, lengthwise, and scooping out the seeds. Drizzle flesh with olive oil and place cut side up on parchment paper-lined baking sheet. Bake at 350 degrees for one hour or until tender.
Recipe by Kristine Ryun, Northern Plains Electric Cooperative member
