4 c. cooked butternut squash, mashed (about 2 squash)
1 c. sugar (more if you like)
2 eggs
1 c. milk
1 tsp. salt
3/4 c. flaked coconut
2 tsp. vanilla

Mix above ingredients and pour into casserole dish. Bake at 350 degrees for 45 minutes or until done.

TOPPING:

1 (8 oz.) can crushed pineapple, drained
1 (8 oz.) jar Maraschino cherries, chopped
1 c. sugar
1/2 c. pecans, chopped or ground
4 tbsp. cornstarch

Combine ingredients in a thick or teflon saucepan (medium). Stir over medium heat until thick. Spread over hot baked squash. Serves 6.