Kate's Butternut Squash Casserole

by CoopersGifts Admin

Ingredients

  • 3 pounds butternut squash, peeled, seeded and cubed
  • 3/4 cup 2% milk
  • 6 tablespoons butter, melted
  • 3 large eggs, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • TOPPING:
  • 1/2 cup crushed vanilla wafers (about 15 wafers)
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter, melted

Directions

  • 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 at 350° 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.
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