Butternut Squash Casserole

This recipe is in great demand from my friends and family. It tastes similar to sweet potato souffle, with a custard-like texture. Use with any meal that sweet potatoes seem to go with (for example, ham, pork, etc). Yum yum!

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 320 Calories

Ingredients

• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 3 eggs
• 1 pinch salt
• 2 tablespoons all-purpose flour
• 1 ½ cups milk
• ½ cup margarine, melted
• ¼ cup margarine, melted
• 1 butternut squash
• ½ (16 ounce) package vanilla wafers, crushed

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.