Special squash casserole has traditionally been a food our family passesup, but the luscious casserole is an exception to the rule. You won’t find it among our Thanksgiving leftovers it’s one of the first dishes to return empty. From Kathleen Cox of Wyoming Michigan.

Ingredients 

3 pounds butternut squash, peeled, seeded

and cubed

3/4 cup milk

6 tablespoons butter, melted

3 eggs, beaten

1/2 teaspoon vanilla extract

3/4 cup sugar

3 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

TOPPING:

1/2 cup crushed vanilla wafers (about 15

wafers)

1/4 cup packed brown sugar

2 tablespoons butter, melted

Method 

Place squash in a large saucepan or Dutch oven; cover with water. Bring to a boil; cover and cook for 25-30 minutes or until tender.

Drain and place in a mixing bowl; beat just until smooth.

Add milk, butter, eggs and vanilla; mix well.

Combine the dry ingredients; add to squash mixture and mix well. 

Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 45 minutes.

Meanwhile, in a small bowl, combine topping ingredients until crumbly; sprinkle over squash. Bake, uncovered, for 12-15 minutes or until heated through. Yield: 8-10 servings.