Butternut Squash Casserole

•  1 (3 to 4 pound) butternut squash
• 1 cup white sugar
• 1 ½ cups milk
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons all-purpose flour
• 3 large eggs
• ¼ cup butter, melted
• ½ (16-ounce) package vanilla wafers, crushed
• ½ cup butter, melted
• 1 cup brown sugar

1. Gather all ingredients. 
2. Preheat the oven to 425 degrees F (220 degrees C).
3. Put butternut squash in the microwave and cook on high until soft, 2 to 3 minutes. 
4. Cut in half, scoop out seeds, and cube.
5. Bring a large pot of water to a boil. 
6. Add squash and cook until tender, about 15 minutes. 
7. Drain and mash.
8. Combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs, and 1/4 cup melted butter in a 9x13-inch casserole dish.
9. Bake in preheated oven until set, about 45 minutes.
10. Combine crushed vanilla wafers, 1/2 cup melted butter, and brown sugar in a medium bowl.
11. Crumble over the top of the cooked casserole and return to the oven to brown.

NOTE:

You can use frozen butternut squash cubes to speed things up.

Season with cinnamon, nutmeg, or pumpkin pie spice for a different flavor.

Use chopped pecans in the topping instead of crushed wafers.

15 SERVINGS