Butternut Squash Bake

• 1/3 cup butter or 1/3 cup margarine, softened
• 3/4 cup sugar
• 2 eggs
• 1 (5 ounce) can evaporated milk
• 1 teaspoon vanilla extract
• 2 cups mashed cooked butternut squash
• TOPPING
• 1/2 cup Rice Krispies
• 1/4 cup chopped pecans
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 1/4 cup brown sugar (optional)

1. Bake the squash until a fork can easily be inserted.
2. Scoop out squash flesh and discard seeds.
3. Mash squash flesh and measure out 2 cups.
4. The squash flesh will be rather runny.
5. In another bowl cream butter and sugar and add the 2 eggs, 5 oz evaporated milk, and vanilla.
6. Add the 2 cups of squash.
7. Pour into a 11 x 7 inch baking pan.
8. Bake uncovered for 45 minutes at 350.
9. Combine topping ingredients and sprinkle on and bake another 5 minutes.

butter, sugar, eggs, milk, vanilla, mashed cooked butternut squash, topping, rice krispies, pecans, butter, brown sugar

Taken from www.food.com/recipe/butternut-squash-bake-12626 (may not work)