|Butternut Squash Casserole
Recipe courtesy Williams-Sonoma.
This recipe is very easy and it yields a wonderful casserole. Unlike many other recipes for squash casserole, this is not too sweet.
4 cups butternut squash puree
1/2 cup sugar
1 cup milk
1 tsp vanilla
1 tsp orange extract
1/4 tsp salt
2 Tbsp all-purpose flour
3 large eggs
4 Tbsp unsalted butter, melted
1 cup vanilla wafers, crushed
1/2 cup unsalted butter, melted
1 cup brown sugar
1. Preheat oven to 425 F. Lightly grease a casserole dish (4 - 6 cup capacity).
2. Combine squash puree, sugar, milk, vanilla, orange extract, salt, flour, eggs and melted butter. Pour into the prepared casserole dish. Bake for 45 minutes or until set.
3. Meanwhile, make the topping. In a medium bowl, combine crushed vanilla wafers, melted butter and the brown sugar. Sprinkle over top of the cooked casserole and return to the oven to brown for an additional 10-15 minutes. Serve warm.
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