Boles Family Butternut Squash Casserole

Ingredients

Butternut Squash Casserole

• 1/3 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 (5 ounce) can evaporated milk
• 1 teaspoon vanilla extract
• 2 cups mashed cooked butternut squash
• 1 tablespoon cinnamon

TOPPING the best part

• 1/2 cup corn flakes (chopped)
• 1/4 cup chopped pecans
• 1/4 cup butter, melted (you health nuts - try 2 TBSP)
• 1 tablespoon cinnamon

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Topping should be approx.

5. 5

   1/4- 1/3 inches thick.

6. 6

   If not-- MAKE MORE!