Ingredients

2 cups cooked butternut squash

3/4 stick softened margarine or butter

3/4 cup sugar

2 eggs

1 teaspoon vanilla

1 small can evaporated milk

Topping Ingredients

1 cup Kellogg’s Rice Krispies cereal

1/2 cup brown sugar

1/2 cup chopped nuts (optional)

1/2 stick melted butter or margarine

To Cook Fresh Squash: Choose firm 1-1/2 to 3 pounds squash. Cut in half (lengthwise). Remove seeds. Place cut sides down in dish or place directly on carousel plate in microwave. Microwave 20 to 35 minutes until tender. Scoop out pulp and discard skins.

Cream butter and sugar, add eggs, milk, and vanilla. Mash squash and add to mixture. Blend with mixer. Pour into oblong Pyrex dish and bake at 350 degrees for one hour. Test as for custard — knife comes out clean. Mix topping ingredients together and spread over casserole. Reheat for 5 to 10 minutes until it bubbles. Serves 8 – 10.