Butternut Squash Casserole
INGREDIENTS:
3 lb Butternut squash, peeled,
-seeded and cut
Into 2-inch pieces
10 tb Unsalted butter; melted
3/4 c Milk
2 tb All-purpose flour
1/2 ts Cinnamon
1/2 ts Ground cloves
1/2 ts Nutmeg
1 c Sugar
3 lg Eggs
1/2 ts Coconut flavoring
1/2 c Vanilla wafer crumbs; about
-15 wafers
1/4 c Dark brown sugar
3 lb Butternut squash, peeled,
-seeded and cut
Into 2-inch pieces
10 tb Unsalted butter; melted
3/4 c Milk
2 tb All-purpose flour
1/2 ts Cinnamon
1/2 ts Ground cloves
1/2 ts Nutmeg
1 c Sugar
3 lg Eggs
1/2 ts Coconut flavoring
1/2 c Vanilla wafer crumbs; about
-15 wafers
1/4 c Dark brown sugar
In a kettle cook squash in boiling water to cover by 1 inch until very tender, about 20 minutes, and drain well.
Preheat oven to 350#161#F.
In a bowl of an electric mixer, beat squash, 1 stick butter, milk, flour, spices, sugar, eggs and coconut flavoring until smooth. Transfer mixture to an 8-inch square baking dish (2-quart capacity) and bake in middle of oven for 50 minutes.
In a small bowl, combine wafer crumbs, brown sugar, and remaining 2 tablespoons butter until mixture resembles coarse meal. Sprinkle mixture over casserole and bake until just set, 15 to 25 minutes more.
Preheat oven to 350#161#F.
In a bowl of an electric mixer, beat squash, 1 stick butter, milk, flour, spices, sugar, eggs and coconut flavoring until smooth. Transfer mixture to an 8-inch square baking dish (2-quart capacity) and bake in middle of oven for 50 minutes.
In a small bowl, combine wafer crumbs, brown sugar, and remaining 2 tablespoons butter until mixture resembles coarse meal. Sprinkle mixture over casserole and bake until just set, 15 to 25 minutes more.