Sweet Butternut Squash Casserole Recipe
sweet butternut squash casserole
Some sugar and spice make this delectable wafer-topped Butternut Squash Casserole everything nice!
sweet butternut squash casserole
serves 8
ingredients
- 6 cups peeled and cubed butternut squash
- 1 cup milk
- 1/2 cup sugar
- 3 tbsp melted butter
- 2 tbsp flour
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 2 large eggs, lightly beaten
- 4 cups coarsely crushed vanilla wafers
- 3/4 cup packed brown sugar
- 1/3 cup melted butter
directions
- Preheat oven to 425°F. Coat a 13x9-inch baking dish with non-stick cooking spray.
- In a large pot, cover butternut squash with cold water. Bring to a boil over high heat, reduce heat to medium and continue to boil until soft, about 15 minutes. Drain well.
- Place squash in a large bowl and mash until smooth. Add milk, sugar, butter, flour, vanilla, cinnamon, salt and eggs. Stir well to combine. Transfer mixture to prepared baking dish and bake 45 minutes.
- For the topping, in a medium bowl, combine crushed wafers, brown sugar and butter. Sprinkle over baked casserole and return to oven for 5 minutes until lightly browned.
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