Butternut Squash Casserole

For me, discovering butternut squash was like discovering sliced bread. I love how versatile it is, the creamy texture, and the natural sweetness. Honestly, I've forgotten all about the sweet potato this fall. Recently I've made a butternut crab bisque, (which was amazing) and I've also found a recipe for a butternut squash chicken stew I'm itching to try. If you're like me, and you love this delicious winter squash, you'll adore this recipe! Just think butternut squash meets custard! Well, happy eating!

Ingredients

• 1 butternut squash (3lbs at least)
• 1 cup white sugar
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons all-purpose flour
• 3 eggs
• 1/4 cup margarine, melted
• 3 pinches of nutmeg

TOPPING

• 1/2 (16 ounce) package vanilla wafers, crushed
• 1/2 cup margarine, melted
• 1 cup brown sugar

Directions

• Preheat oven to 425 degrees F.
• Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, and scoop out seeds. Place both halves on a cookie sheet, cut side down. Place in oven and cook for 45-60 min. Check at 45 min. The squash should be very tender.
• Combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
• Place in a 9x13 casserole dish.
• Bake in preheated oven for 45 minutes, or until set. (check at 35 min)
• In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown. Serve warm.