Butternut Squash Casserole Recipe

• 3 lb Butternut squash, peeled, seeded and cut Into 2-inch pcs
• 10 Tbsp. Unsalted butter, melted
• 3/4 c. Lowfat milk
• 2 Tbsp. All-purpose flour
• 1/2 tsp Cinnamon
• 1/2 tsp Grnd cloves
• 1/2 tsp Nutmeg
• 1 c. Sugar
• 3 lrg Large eggs
• 1/2 tsp Coconut flavoring
• 1/2 c. Vanilla wafer crumbs, about 15 wafers
• 1/4 c. Dark brown sugar

1. In a kettle cook squash in boiling water to cover by 1 inch till very tender, about 20 min, and drain well.
2. Preheat oven to 350#161#F.
3. In a bowl of an electric mixer, beat squash, 1 stick butter, lowfat milk, flour, spices, sugar, Large eggs and coconut flavoring till smooth.
4. Transfer mix to an 8-inch square baking dish (2-qt capacity) and bake in middle of oven for 50 min.
5. In a small bowl, combine wafer crumbs, brown sugar, and remaining 2 Tbsp.
6. butter till mix resembles coarse meal.
7. Sprinkle mix over casserole and bake till just set, 15 to 25 min more.

butternut squash, unsalted butter, milk, allpurpose, cinnamon, cloves, nutmeg, sugar, eggs, coconut flavoring, vanilla wafer crumbs, brown sugar

Taken from cookeatshare.com/recipes/butternut-squash-casserole-96218 (may not work)