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Post by roseberri on Feb 20, 2019 17:34:43 GMT -5
1 to 2 butternut squash, peeled and cubed 2 eggs, beaten 1/4 cup milk 2 tablespoons butter, softened 1/2 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg
In a saucepan over medium-high heat, cover squash with water and cook until tender, about 7 to 9 minutes; drain. In a small bowl, beat squash until smooth. Add remaining ingredients; beat well. Spoon into a 2-quart casserole dish coated with non-stick vegetable spray. Cover and bake at 350°F for 30 to 35 minutes, until heated through. Serves 4 to 6.
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