1/2 cup butter, softened
3/4 cup sugar
1 can (5 ounces) evaporated milk
1 tsp. vanilla
2 cups butternut squash, cooked
1/2 cup crisp rice cereal
1/4 cup brown sugar
1/4 cup pecans, chopped
2 Tbsp. butter
Cream butter and sugar; beat in eggs, milk & vanilla. Stir in squash. It’ll be thin.
Pour into greased 11 x 7 x 2-inch pan. Bake uncovered at 350 degrees F. for 45 minutes or until set.
Combine topping. Sprinkle on casserole. Return to oven for 5 to 10 minutes or until bubbly.