Butternut Squash Casserole
- 2 medium butternut squash, peeled and cut into chunks
- 1/2 cup sugar
- 2 eggs
- 1/4 cup milk
- 2 Tbsp. butter
- 1 tsp. vanilla
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain. In a small mixing bowl, beat squash until smooth. add the remaining ingredients; beat well. spoon into a 1 1/2 qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 30-35 minutes or until a thermometer inserted near the center reads 160 degrees F.
By Robin from Washington, IA
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