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| BUTTERNUT SQUASH CRISP | |
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3 eggs 3 c. cooked butternut squash, mashed 1 1/2 c. sugar 2 tsp. baking powder 1 tsp. vanilla (or spice) 1/2 tsp. salt 1/2 c. soft butter Beat eggs until lemon colored. Put all ingredients in bowl and mix. Place mixture in buttered baking dish and bake at 400 degrees until set (about 20 minutes). Remove from oven and cover with topping. TOPPING: 1/2 stick butter 3 c. crushed cornflakes 1/2 c. brown sugar 1/2 c. chopped pecans Mix all ingredients well. Cover butternut squash with topping and return to oven. Continue baking another 10 to 15 minutes. Serves 6 to 8. | |
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recipe reviews #52514
Natalie M (Oregon) says:
This recipe is WONDERFUL!! I made it for my family about a year ago and I am now asked to make it whenever I come home for a visit! The sugar can easily be reduced to 1 cup (careful reducing it any more than that though) and the crip still tastes fabulous if you subsitute apple sauce for butter in the main mixture. Makes us feel a little less guilty about eating seconds, thirds and fourths.
#120927
TZ (Massachusetts) says:
For less of a desserty flavor, use 3/4 cup sugar and 1 tablespoon maple syrup in the batter.
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