1 butternut squash
1 cup sugar
1 1/2 cups milk
1 tsp. vanilla extract
pinch of salt
2 tbsp. all-purpose flour
3 eggs
4 tbsp. (1/2 stick) butter, melted

Preheat oven to 425°F (220°C). Put butternut squash in the microwave and cook on high, until soft, about 2 to 3 minutes. Cut in half, scoop out seeds and cube.

Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.

In a 9x13-inch casserole dish combine 3 cups mashed butternut squash, sugar, milk, vanilla extract, salt, flour, eggs and melted butter. Bake in preheated oven for 45 minutes, or until set.

TOPPING:

1/2 (16 oz.) package vanilla wafers, crushed
1/2 cup (1 stick) butter, melted
1 cup brown sugar (optional)

In a medium bowl combine crushed vanilla wafers, melted butter and brown sugar. Crumble over top of cooked casserole and return to oven to brown.

Submitted by: Erica Thrasher