Butternut Squash Casserole - cooking recipe

Ingredients

2 c. cooked squash, drained and mashed
3 eggs (or egg substitute)
6 Tbsp. margarine
1 c. evaporated skim milk
1 c. sugar
1/2 tsp. ground ginger
1/2 tsp. coconut flavoring
2 c. buttered cracker crumbs (reserve 1 c. for topping)

Preparation

Combine all ingredients; put into a greased casserole dish set into a pan of water.
Bake at 350\u00b0 for 45 minutes or until set. Cover with the reserved cup of cracker crumbs and put back into oven until golden brown.