Boles Family Butternut Squash Casserole - cooking recipe

Ingredients

Butternut Squash Casserole
1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 (5 ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups mashed cooked butternut squash
1 tablespoon cinnamon
TOPPING the best part
1/2 cup corn flakes (chopped)
1/4 cup chopped pecans
1/4 cup butter, melted (you health nuts - try 2 TBSP)
1 tablespoon cinnamon

Preparation

Peel squash, just like peeling a potato Boil squash until tender (like making mashed potatoes) Scoop out flesh, discard any seeds Mash squash Cream butter and sugar in a seperate container, add eggs, evaporated milk, vanilla and cinnamon Measure out 2 C mashed/cooked squash and add to the above mixture Stir very will until thoroughly mixed.
Pour into 11 x 7 baking pan Bake on med-hi heat (350) for 45 minutes While the squash is baking, begin prep for topping.
Finely chop corn flakes until you have a full 1/2 cup Mix all ingredients (it will get sticky!) well Evenly distribute topping over Casserole and bake an additional 10-15 minutes.
Topping should be approx.
1/4- 1/3 inches thick.
If not-- MAKE MORE!