Butternut Squash Casserole Recipe

Preheat oven to 425 degrees F (220 degrees C).

Put butternut squash in the microwave and cook on high until soft 2 to 3 minutes. Cut in half scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender about 15 minutes. Drain and mash.

In a 9x13 inch casserole dish combine 3 cups mashed butternut squash white sugar milk vanilla extract salt flour eggs and 1/4 cup melted margarine.

Bake in preheated oven for 45 minutes or until set.

In a medium bowl combine crushed vanilla wafers 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.