3 pounds butternut squash, peeled, seeded, and cubed
3/4 cup milk
6 tablespoons butter or margarine, melted
3 eggs, 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
1/2 cup (15) vanilla wafer crumbs
1/4 cup packed brown sugar
2 tablespoons butter or margarine, melted
Instructions
Place squash in a large saucepan or Dutch oven;
cover with water. Bring to a boil; cover and cook
for 25-30 minutes or until tender.
Drain and place in a mixing bowl; beat just until
smooth. Add milk, butter, eggs and vanilla. Mix
well. Combine the dry ingredients; add to squash
mixture and mix well. Transfer to a greased 2-qt
baking dish. Cover and bake at 350 for 45 minutes.
Meanwhile, in a small bowl, combine vanilla wafer
crumbs, 1/4 brown sugar, and 2 tablespoons of melted
butter until crumbly; sprinkle over squash.
Bake, uncovered, for 12-15 minutes or until heated
through.
Originally Submitted
2/4/2011
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