[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]BUTTERNUT SQUASH BAKE[/title][fusion_text]Week of November 10th-14th
1/3 C butter softened
1/2 C sugar
2 eggs
1 can evaporated milk
1 t vanilla extract, 1/2 t salt and dash of pepper
2 cups mashed, cooked butternut squash
Mix all ingredients. Mixture will be thin. Pour in greased 11x7x2 baking pan. Bake uncovered @350 for 45 minutes.
TOPPING: 1/2 C crisp rice cereal, 1/4 C brown sugar, 1/4 C pecans, 2 T butter melted, dash salt. Mix. Sprinkle over casserole and return to oven for 5-10 minutes. Serves 6-8
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