Fall’s our favorite time of year because of all the seasonal flavors like cinnamon, apples, cranberries, pumpkins, and squash and we look forward to cooking these ingredients up for our Thanksgiving meal. Our go-to recipe year after year for Thanksgiving is our butternut squash casserole. It combines the sweet taste of butternut squash with the crunch of pecans and rice cereal and it’s always highly requested from our family members. Here’s how to make it.
- 1/3 cup margarine
- 3/4 cup sugar
- 2 eggs
- 1 can (5 ounces) evaporated milk
- 1 tablespoon vanilla extract
- 2 cups mashed butternut squash
- 1/2 cup crisp rice cereal
- 1/4 cup brown sugar
- 1/4 cup chopped pecans
- 2 tablespoons margarine, melted
- In a medium-sized bowl, cream butter and sugar.
- Then beat in the eggs, milk, and vanilla.
- Stir in the squash (the mixture will be thin).
- Put the mixture into a greased 11-inch x 7-inch x 2-inch baking pan and bake uncovered at 350 F until the casserole is set, for around 45 minutes.
- In another bowl, combine the topping ingredients and sprinkle it over the casserole.
- Put the casserole back into the oven for another 5-10 minutes, or until it begins to bubble.