Peel and chop butternut squash; boil for twenty minutes. Drain well. Stir in margarine. Beat eggs, sugar, and vanilla and milk. Mix with all other ingredients. Pour into a buttered two quart casserole. Bake at 340 degrees for 40 minutes.
TOPPING-
-1/2 cup brown sugar
-1/2 cup plain flour
-1/2 stick margarine
-1/2 cup chopped pecans
Mix until crumbly. Bake for 20 minutes.
Originally Submitted
12/12/2010
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