Tuesday, December 14, 2010

Butternut Squash Bake - YUM-OOOO!!!!

(This recipe has been linked to Eat at Home - check out lots of yummy 'orange' recipes there)


This is a family favorite recipe and is a great addition to any meal, but especially a holiday one. Just a few years ago, I won $100 for it in an American Profile 'side dish' contest! It can also be found in two of the American Profile cookbooks -
Hometown Recipes for the Holildays and Blue Ribbon Winners!  WOOOHOOO!!

(Just in case you're not familiar with American Profile...it's a paper-magazine-type publication that comes tucked inside newspapers across the country...similar to USA Weekend, etc. Not every newspaper carries it, but many do - from coast to coast).

See it online at this link - BUTTERNUT SQUASH BAKE 
(you can also easily print it there too)




I've been told it tastes like dessert and I didn't need to serve dessert after the meal. *-*

I always bake my squash in the microwave.  Poke it a few times with a knife so the steam can escape...place on a microwavable plate...and let it go for 12 - 15 minutes on high -depending on the size of your squash.  Cook until tender.

When its fully cooked, pull it out and let it stand a few minutes.  I cut it in half and let it cool.  The seeds scoop right out and the 'meat' comes away from the skin easily.  I just mash it and it's ready to go.

(Hint: I often double the topping recipe - MMM)

BUTTERNUT SQUASH BAKE

1/3 c. butter or margarine, softened
3/4 c. granulated sugar
2 eggs
1 - 5-oz. can evaporated milk
1 tsp. vanilla extract
2 c. mashed cooked butternut squash

TOPPING:
1/2 c. crispy rice cereal (rice krispies or chex)
1/4 c. packed brown sugar
1/4 c. chopped pecans
2 Tb. melted butter or margarine

Preheat oven to 350. Grease an 11" X 7" baking pan.

For the squash, cream the butter and granulated sugar in a bowl using a mixer.  Beat in the eggs, evaporated milk, and vanilla.  Stir in the squash.  The mixture will be thin.  Pour into the prepared pan.  Bake for 45 minutes, or until almost set.

For the topping, combine the cereal, brown sugar, pecans and melted buter in a bowl; mix well.  Remove the casserole from oven and sprinkle on the topping.  Return to the oven for 5 - 10 minutes or until bubbly.

Please let me know what you think!



Linked to Eat at Home  Your Recipe, My Kitchen