MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Special Squash Casserole
Categories: Squash, Dairy, Herbs, Cookies
Yield: 10 servings

3 lb Butternut squash; peeled,
- seeded, diced
3/4 c Milk
6 tb Butter; melted
3 lg Eggs; lightly beaten
1/2 ts Vanilla extract
3/4 c Sugar
3 tb A-P flour
1/2 ts Ground cinnamon
1/8 ts Ground cloves
1/8 ts Ground nutmeg

MMMMM--------------------------TOPPING-------------------------------
1/2 c Crushed vanilla wafers
1/4 c (packed) brown sugar
2 tb Butter; melted

Place squash in a Dutch oven or large saucepan; cover
with water. Bring to a boil; cover and cook until
tender, 25-30 minutes. Drain and place in a large bowl;
beat just until smooth.

Beat in the milk, butter, eggs and vanilla. Combine the
dry ingredients; gradually add to squash mixture and mix
well.

Transfer to a large greased cast-iron skillet or 2-qt.
baking dish. Cover and bake @ 350ºF/175ºC for 45
minutes. Meanwhile, in a small bowl, combine topping
ingredients until crumbly.

Sprinkle topping over squash. Bake, uncovered, until
heated through, 12-15 minutes longer.

Kathleen Cox, Wyoming, Michigan

Makes: 10 servings

RECIPE FROM: https://www.tasteofhome.com

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