2 c. butternut or acorn squash, cooked
1/4 c. butter, softened
1/2 c. brown sugar, packed
2 eggs
1 tsp. vanilla
1 (6 oz.) can evaporated milk

Cream butter and sugar; add eggs, milk and vanilla. Mash squash and add to above ingredients. Place in an 8" x 8" glass baking dish. Bake at 350 degrees for 1 hour. Test as for custard. Knife comes out clean. Cover with topping and reheat for 5 to 10 minutes until it bubbles.

TOPPING:

1 c. Rice Krispies
1/2 c. brown sugar
1/2 c. nuts, chopped (optional)
1/4 c. butter, melted