Butternut Squash Casserole

• 3 lbs butternut squash, peeled, seeded and cubed
• 2/3 cup milk or 2/3 cup half-and-half
• 6 tablespoons butter
• 3 eggs, beaten
• 1/2 teaspoon vanilla
• 3/4 cup sugar
• 3 tablespoons flour
• 1/2 teaspoon cinnamon
• 1/8 teaspoon clove
• 1/8 teaspoon nutmeg
• TOPPING
• 1/2 cup vanilla wafer crumbs (15 wafers)
• 1/4 cup packed brown sugar
• 2 tablespoons butter

1. Set oven to 350 degrees.
2. Butter a 2-quart baking dish.
3. Place squash in a large saucepan; cover with water.
4. Bring to a boil; cover and cook for 25-30 minutes, or until tender.
5. Drain, and place in a mixing bowl; beat just until smooth.
6. Add the milk, butter, eggs and vanilla; mix well.
7. Combine the dry ingredients; add to squash mixture and mix well.
8. Transfer to baking dish.
9. Cover and bake for 45 minutes.
10. Meanwhile in a small bowl combine topping ingredients until crumbly; sprinkle over squash.
11. Bake, uncovered for 12-15 minutes, or until heated through.

butternut squash, milk, butter, eggs, vanilla, sugar, flour, cinnamon, clove, nutmeg, topping, vanilla wafer crumbs, brown sugar, butter

Taken from www.food.com/recipe/butternut-squash-casserole-71049 (may not work)