Butternut Squash Bake

• 1/3 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 can (5 ounces) evaporated milk
• 1 teaspoon vanilla extract
• 2 cups mashed cooked butternut squash
• 1/2 cup crisp rice cereal
• 1/4 cup packed brown sugar
• 1/4 cup chopped pecans
• 2 tablespoons butter, melted

1. In a large bowl, cream butter and sugar until fluffy. Beat in the eggs, milk and vanilla. Stir in squash (mixture will be thin).
2. Pour into a greased 11-in. x 7-in. baking pan. Bake, uncovered, at 350u0b0 for 45 minutes or until almost set.
3. In a small bowl, combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly.
4. Bake casserole as directed without adding topping. Cool; cover and freeze. Freeze topping mixture in a resealable plastic freezer bag. To use, partially thaw casserole and topping in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Sprinkle topping over casserole and bake until bubbly.

butter, sugar, eggs, milk, vanilla, mashed cooked butternut squash, crisp rice cereal, brown sugar, pecans, butter

Taken from www.tasteofhome.com/recipes/butternut-squash-bake/ (may not work)