Southern Butternut Squash

I finally found a butternut squash casserole (and I bet you could substitute sweet potatoes for the squash with equally delicious results) recipe that uses sweetened condensed milk. I just KNEW there had to be some recipe with that in it! Anyway, this recipe is absolutely delicious! Daddy made a pie with some of the left overs after dinner the other night. Although, I thought (of course) it wasn't quite sweet enough for a pie. :)

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

1. Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.
2. Blend together the butternut squash, sweetened condensed milk, eggs, butter, vanilla, cream and sugar.
3. 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.
4. 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.

I did the brown sugar, flour, and butter for the top, but we didn't have any nuts. The topping melted into the rest of the casserole, but that only made those spots that much more delicious!

LINK