Special Squash Casserole

• 3 pounds butternut squash, peeled, seeded and cubed
• 3/4 cup 2% milk
• 6 tablespoons butter, melted
• 3 large eggs, lightly beaten
• 1/2 teaspoon vanilla extract
• 3/4 cup sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/2 cup crushed vanilla wafers (about 15 wafers)
• 1/4 cup packed brown sugar
• 2 tablespoons butter, melted

1. Place squash in a Dutch oven or large saucepan; cover with water. Bring to a boil; cover and cook until tender, 25-30 minutes. Drain and place in a large bowl; beat just until smooth.
2. Beat in the milk, butter, eggs and vanilla. Combine the dry ingredients; gradually add to squash mixture and mix well.
3. Transfer to a large greased cast-iron skillet or 2-qt. baking dish. Cover and bake at 350u0b0 for 45 minutes. Meanwhile, in a small bowl, combine topping ingredients until crumbly.
4. Sprinkle topping over squash. Bake, uncovered, until heated through, 12-15 minutes longer.

butternut squash, milk, butter, eggs, vanilla, sugar, allpurpose, ground cinnamon, ground cloves, ground nutmeg, vanilla wafers, brown sugar, butter

Taken from www.tasteofhome.com/recipes/special-squash-casserole/ (may not work)