1/3 c. butter, softened
2 eggs
1 tsp. vanilla extract
3/4 c. sugar
1 (5 oz.) can evaporated milk
2 c. cooked butternut squash

Topping:

1/2 c. crisp rice cereal
1/4 c. chopped pecans
1/4 c. brown sugar
2 tbsp. melted butter

In a mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into greased 11 x 7 x 2-inch baking dish.

Bake uncovered at 350°F for 45 minutes or until almost set. Combine topping ingredients and sprinkle over casserole. Return to oven for 5 to 10 minutes or until bubbly.

Makes 6 to 8 servings.