Butternut Squash Casserole
This sweet custard-like casserole is topped with a vanilla wafer crust.
Set oven to 425 degrees Fahrenheit (220 degrees C).
Cook the butternut squash in the microwave for two to three minutes on high, or until it is soft.
Slice in half, remove the seeds, and chop.
Bring water in a big pot to a boil.
Cook the squash for about 15 minutes, or until it is tender.
Shake and drain.
3 cups of mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs, and 1/4 cup of melted margarine should be combined in a 9×13-inch casserole dish.
Bake for 45 minutes or until set in a preheated oven.