Butternut Squash Casserole

1. 1

   Preheat oven to 425 degrees F (220 degrees C).

2. 2

   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.

3. 3

   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.

4. 4

   Bake in preheated oven for 45 minutes, or until set.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.