Butternut Squash Bake

• 13 cup butter or 13 cup margarine, softened
• 34 cup sugar
• 2 eggs
• 5 ounces evaporated milk
• 1 teaspoon vanilla
• 2 cups butternut squash, cooked and mashed
• 12 cup kellogg's crispy rice cereal
• 14 cup packed brown sugar
• 14 cup chopped pecans
• 2 tablespoons butter or 2 tablespoons margarine, melted

1. Preheat oven to 350 degrees.
2. In a mixing bowl, cream butter or margarine and sugar.
3. Beat in eggs, milk and vanilla.
4. Stir in squash (mixture will be thin).
5. Pour into a greased casserole dish.
6. Bake, uncovered for 45 minutes or until almost set.
7. Combine topping ingredients; sprinkle over casserole.
8. Return to oven for 5 to 10 minutes or until it bubbles.
9. Makes about 6---1/2 cup servings.
10. For extra sweetness, I double the toppings!

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

Taken from www.food.com/recipe/butternut-squash-bake-399798 (may not work)