BUTTERNUT SQUASH DESSERT

Butternut Squash Dessert image

Make and share this Butternut Squash Dessert recipe from Food.com.

Provided by Hungry in Michigan

Categories Dessert

Time 1h5m

Yield 1 casserole, 2 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter (melted)
3/4 cup sugar (or3-6 T honey)
2 eggs
1 (5 ounce) can evaporated milk (or 1/3 C milk)
1 teaspoon vanilla
2 cups squash
1/2 cup crispy rice cereal
1/4 cup brown sugar (packed)
1/4 pecans (chopped)

Steps:

mix with beaters, pour into greased 9x11 pan.
Bake in preheated 350* oven on the middle rack for 35-40 mins.until the center is set (test with a toothpick).
While this is baking, mix the topping below.
Remove from oven and top with: 1/2 C crispy rice cereal, 1/4 C packed brown sugar, 1/4 chopped pecans. Mix these together, sprinkle over top, then pour 2T melted butter over top.
Return to oven for 5 mins or until bubbly.
This is a thin mixture and cooks quickly.
You could bake it in a slightly smaller pan, just keep an eye on it so it doesn't burn.
You can cook the squash whole in the microwave to get it to the mashing consistency. Just stab it a couple of times so it won't explode and put it on a plate to microwave. Check it every 5 minutes for doneness - good idea to roll it. Gets very hot!
If you have left over squash, I mash it all and measure the left overs and freeze. Then I can take out a 1 cup or 2 cup bag to make a batch when I'm in a hurry. A 1 cup batch (1/2 recipe) is a good size for two people. If you double the recipe, DON'T double the topping!

Nutrition Facts : Calories 1021.4, Fat 56.9, SaturatedFat 34, Cholesterol 354.1, Sodium 538.6, Carbohydrate 119.4, Fiber 1.3, Sugar 105.1, Protein 13.5