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Butternut Squash Bake Recipe

Name: Butternut Squash Bake
Ingredients: 1/3 c. Butter, or possibly margarine, softened; 3/4 c. Sugar; 2 x Large eggs; 5 ounce Evaporated lowfat milk, (1 can); 1 tsp Vanilla extract; 2 c. Butternut squash, cooked Mashed; 1/2 c. Crisp rice cereal; 1/4 c. Brown sugar, packed; 1/4 c. Pecans, minced; 2 Tbsp. Butter, or possibly margarine, softened

by Global Cookbook

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Servings: 6

Ingredients

Cost per serving $0.88 view details

1/3 c. Butter, or possibly margarine, softened
3/4 c. Sugar
2 x Large eggs
5 ounce Evaporated lowfat milk, (1 can)
1 tsp Vanilla extract
2 c. Butternut squash, cooked Mashed
1/2 c. Crisp rice cereal
1/4 c. Brown sugar, packed
1/4 c. Pecans, minced
2 Tbsp. Butter, or possibly margarine, softened

Directions

1. In a mixing bowl, cream butter and sugar. Beat in Large eggs, lowfat milk, and vanilla. Stir in squash (mix will be thin).
2. Pour into a greases 11x7x2" baking dish. Bake uncovered, at 350 degrees for 45 min or possibly till almost set.
3. Combine topping ingredients; sprinkle over casserole. Return to oven for 5-10 min or possibly till bubbly.

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Amount Per Serving	%DV
Serving Size 149g
Recipe makes 6 servings
Calories 404
Calories from Fat 170	42%
Total Fat 19.34g	24%
Saturated Fat 10.68g	43%
Trans Fat 0.0g
Cholesterol 114mg	38%
Sodium 153mg	6%
Potassium 281mg	8%
Total Carbs 54.13g	14%
Dietary Fiber 1.1g	4%
Sugars 37.44g	25%
Protein 5.41g	9%

Butternut Squash Bake Recipe

Ingredients