Butternut Squash Dessert

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

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)

Recipe

• 1 mix with beaters, pour into greased 9x11 pan.
• 2 bake in preheated 350* oven on the middle rack for 35-40 mins.until the center is set (test with a toothpick).
• 3 while this is baking, mix the topping below.
• 4 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.
• 5 return to oven for 5 mins or until bubbly.
• 6 this is a thin mixture and cooks quickly.
• 7 you could bake it in a slightly smaller pan, just keep an eye on it so it doesn't burn.
• 8 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!
• 9 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!