Title: Butternut Squash Casserole
Categories:
Yield: 8 Servings

3 lb Butternut squash, peeled,
-seeded and cut
Into 2-inch pieces
10 tb Unsalted butter; melted
3/4 c Milk
2 tb All-purpose flour
1/2 ts Cinnamon
1/2 ts Ground cloves
1/2 ts Nutmeg
1 c Sugar
3 lg Eggs
1/2 ts Coconut flavoring
1/2 c Vanilla wafer crumbs; about
-15 wafers
1/4 c Dark brown sugar

In a kettle cook squash in boiling water to cover by 1 inch until very
tender, about 20 minutes, and drain well.

Preheat oven to 350#161#F.

In a bowl of an electric mixer, beat squash, 1 stick butter, milk, flour,
spices, sugar, eggs and coconut flavoring until smooth. Transfer mixture to
an 8-inch square baking dish (2-quart capacity) and bake in middle of oven
for 50 minutes.

In a small bowl, combine wafer crumbs, brown sugar, and remaining 2
tablespoons butter until mixture resembles coarse meal. Sprinkle mixture
over casserole and bake until just set, 15 to 25 minutes more.
Posted to MC-Recipe Digest V1 #200

Date: Mon, 12 Aug 1996 23:13:49 -0400

From: ADAMSFMLE@aol.com