delish

So I made this along with ham, pineapple bake and brocolli today when we had G's parents over for lunch after worship.
It was really good and although I'm sure it's not the most healthy way to ingest fall-friendly squash, it was so yummy it could qualify as a desert. For the record, I didn't include the sugar the recipe calls for and it was plenty sweet. It's not the prettiest looking in the photo, but pretty is as pretty tastes, if you ask me. Another good thing to do with butternut (after working hard to peel and chop, then cook them) is butternut bisque, which there are plenty of recipes for out there. Galon doesn't like it much and since my recipe makes a stockpot full, we don't have it much. And don't forget that baking with fresh pumpkin (bought at local farmer's markets or produce stands) helps cut on waste/packaging, delivers local business and tastes way better.
Happy harvest.

INGREDIENTS
3 cups mashed, cooked butternut squash
1/2 cup sweetened condensed milk
2 eggs, beaten
1/2 cup butter, softened
2 teaspoons vanilla extract
1/2 cup heavy whipping cream
1 cup white sugar


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.
Blend together the butternut squash, sweetened condensed milk, eggs, butter, vanilla, cream and sugar.
Pour into prepared casserole dish and bake at 350 degrees F (175 degrees C) for 30 to 45 minutes or until set and edges begin to bubble.
Prepare a topping if desired by combining 1 cup brown sugar, 1/3 cup flour, 1/3 cup butter and 1/2 cup chopped nuts. Mix together and sprinkle over squash before baking.