Butternut Squash Bake

Ingredients:

2 cups mashed butternut squash

1/3 cup butter, softened

3/4 cup granulated sugar

2 eggs

1 can (5 ozs.) evaported milk

1 teaspoon vanilla extract

Ingredients for topping:

1/2 cup crisp rice cereal

1/4 cup packed brown sugar

1/4 cup pecans, chopped

2 tablespoons butter, melted

Directions:

Preheat oven to 350 degrees. Cut squash open and clean out seeds. Boil squash until tender. Scrape squash out of peeling. Set aside.

In medium mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Stir in squash and mix well. Note that the mixture will be thin.

Pour into a greased 7" x 11" baking pan. Bake, uncovered, at 350 degrees for 45 minutes or until almost set.

In a bowl, combine topping ingredients and sprinkle over casserole. Return to oven and bake for 5-10 minutes longer or until bubbly.