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Butternut Squash Casserole Recipe

   
 

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     Butternut Squash Casserole

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   10-12

Ingredients
6 cups diced cooked butternut squash
3/4 c. sugar
1/2 c.evaporated milk
3 lg. eggs
2 T. butter, melted
1 T. honey
1 t. vanilla extract
1/4 t. ground nutmeg
1/4 t. ground cinnamon
 
1 c. raisins
Streusel Topping:
1-1/2 c. chopped pecans
1 c. firmly packed dark brown sugar
1/2 c. all-purpose flour
1/4 c. butter, melted

Instructions
Preheat oven to 350 degrees.
In a lg. bowl, combine squash and next 8 ingredients. Beat at med. speed with an electric mixer until smooth. Stir in raisins. Pour squash mixture into a 13x9-in. baking dish. Sprinkle evenly with Streusel Topping. Bake 1 hr.
STREUSEL TOPPING: In a sm. bowl, combine pecans, brown sugar, and flour; add melted butter, stirring until dry ingredients are moistened.
Serving Suggestions
NOTE: Recipe may be prepared up to 2 days in advance. Complete method to baking stage; cover and refrigerate. Bring to room temperature before cooking


Originally Submitted
1/30/2008





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