Sweet Butternut Squash
Leslie Smoot
We serve this at Thanksgiving and many other family dinners. My daughter, Megan, says it's her #1 favorite thing to eat, hot or cold. Although it's technically a vegetable, it tastes more like dessert.
4 cups cooked squash (directions below)
1/4 cup butter, softened
1/2 cup sugar
1 egg
1 tsp. vanilla
1/2 tsp. salt
1 cup evaporated milk
Poke medium-large butternut squash all over with a fork. Microwave on high for 7-8 minutes. When soft all over, cut in half, scoop out and discard seeds, and scoop squash out of skin.
Cream together butter and sugar; mix in cooked squash. Add egg, vanilla, and salt; mix. Add evaporated milk and mix till all combined. Pour into buttered 9 x 13-inch pan. Bake at 375 degrees for 50 minutes. Remove and add topping.
Topping: Mix:
1/2 cup chopped pecans
1 cup brown sugar
1 1/2 cups Rice Krispies
1/2 cup melted butter
Spread topping on top of squash mixture; turn oven up to 400 degrees and cook for 10 more min.
We serve this at Thanksgiving and many other family dinners. My daughter, Megan, says it's her #1 favorite thing to eat, hot or cold. Although it's technically a vegetable, it tastes more like dessert.
4 cups cooked squash (directions below)
1/4 cup butter, softened
1/2 cup sugar
1 egg
1 tsp. vanilla
1/2 tsp. salt
1 cup evaporated milk
Poke medium-large butternut squash all over with a fork. Microwave on high for 7-8 minutes. When soft all over, cut in half, scoop out and discard seeds, and scoop squash out of skin.
Cream together butter and sugar; mix in cooked squash. Add egg, vanilla, and salt; mix. Add evaporated milk and mix till all combined. Pour into buttered 9 x 13-inch pan. Bake at 375 degrees for 50 minutes. Remove and add topping.
Topping: Mix:
1/2 cup chopped pecans
1 cup brown sugar
1 1/2 cups Rice Krispies
1/2 cup melted butter
Spread topping on top of squash mixture; turn oven up to 400 degrees and cook for 10 more min.
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