Butternut (Or Hubbard) Squash Casserole - cooking recipe

Ingredients

4 c. cooked squash, stew squash until tender, drain well and mash, or use 3 pkg. frozen squash, drained
2 c. sugar (1 c. brown and 1 c. white)
3 eggs, beaten
1 tsp. salt
2 c. milk
1 c. coconut
2 tsp. vanilla

Preparation

Mix ingredients and bake at 350\u00b0 for 55 minutes or until a knife comes out clean.