Recipe - Butternut Squash Casserole

3 pound Butternut squash, peeled,
seeded and cut
Into 2inch pieces
10 tablespoon Unsalted butter; melted
Three fourths cup Milk
2 tablespoon Allpurpose flour
One half teaspoon Cinnamon
One half teaspoon Ground cloves
One half teaspoon Nutmeg
1 cup Sugar
3 lg Eggs
One half teaspoon Coconut flavoring
One half cup Vanilla wafer crumbs; about
15 wafers
One fourth cup 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 8inch square baking dish (2quart 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.
Posted to MCRecipe Digest V1 #200

Date: Mon, 12 Aug 1996 23:13:49 0400

From: ADAMSFMLE@aol.com