Butternut Squash Casserole

Recipe View Preheat oven to 425 degrees F (220 degrees C). (5 minutes)

Recipe View Prepare the butternut squash: Microwave the squash on high for 2-3 minutes to soften slightly. Carefully cut in half, remove the seeds, and cube the flesh. (5 minutes)

Recipe View Cook the squash: Bring a large pot of salted water to a boil. Add the cubed squash and cook until tender, about 15 minutes. Drain well and mash until smooth. (20 minutes)

Recipe View Make the casserole base: In a large bowl, combine 3 cups of mashed butternut squash, granulated sugar, milk, vanilla extract, salt, flour, eggs, and 1/4 cup melted butter. Mix until well combined. Pour the mixture into a 9x13-inch casserole dish. (10 minutes)

Recipe View Bake the casserole: Bake in the preheated oven for 40-45 minutes, or until the casserole is set and lightly golden. (45 minutes)

Recipe View Prepare the topping: While the casserole is baking, combine the crushed vanilla wafers, 1/2 cup melted butter, and brown sugar in a medium bowl. Mix well until the topping is crumbly. (5 minutes)

Recipe View Add the topping and bake: Remove the casserole from the oven and sprinkle the vanilla wafer topping evenly over the top. Return the casserole to the oven and bake for another 10-15 minutes, or until the topping is golden brown and bubbly. (15 minutes)

Recipe View Let cool slightly before serving. Enjoy! (10 minutes)