Butternut Squash Bake

Butternut Squash Bake

1/3 cup butter

¾ cup sugar

1 teaspoon cinnamon

1 egg (lightly beaten)

1 can (5oz) evaporated Milk

1 teaspoon vanilla extract

2 cups mashed (cooked) squash

Topping

½ cup rice crispy cereal

¼ cup brown sugar

¼ cup chopped pecans

2 tablespoons butter

Mix butter and sugar, beat in egg, milk and vanilla. Stir in squash (mixture will be thin) pour into a greased 9 x 13 cake pan. Bake uncovered at 350 for 45 minutes. Combine topping ingredients, sprinkle over casserole return to oven for 5-10 minutes or until bubbly.

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