Butternut Squash Crisp

67% would make this again
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Serves about 8

For the filling:
3 large eggs
3 cups cooked butternut squash, mashed
1-1/2 cup sugar
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup butter, at room temperature

For the topping:
1/4 cup butter
3 cups crushed cornflakes
1/2 cup brown sugar
1/2 cup chopped pecans

Pre-heat oven to 400 F and grease a 9 x 13 x 2" baking dish.

In a mixing bowl with an electric mixer, beat eggs until lemon colored. Beat in the rest of the filling ingredients until mixture is homogenous. Place mixture in prepared baking dish and bake until set, about 20 minutes. Meanwhile, prepare the topping by mixing well all of the topping ingredients. Remove squash mixture from oven and evenly sprinkle the topping over the squash. Return to oven and bake another 10 to 15 minutes or until the topping crisps.

Reviews of Butternut Squash Crisp :

1-3 of 3 reviews

A foodie in West Virginia Oct 5, 2007
Would make this again.
Yummy! I even made the filling with Splenda and I Can't Believe it's not butter. I bet it's even tastier with the "real" stuff! haha I put Cool Whip on top too. It would make a great side for Thanksgiving, maybe as an alternative to Sweet Potato Casserole.

A foodie in North Carolina Nov 23, 2005
Would make this again.
We fixed this as a side dish for our supper club. Everyone enjoyed it. I will be fixing this for Thanksgiving.

A foodie in coastal california Nov 22, 2005
Would not make this again.
The kids thought it was pretty good, but I (the family sweet tooth) found it too cloyingly sweet. Topping wasn't as crispy as I'd hoped.

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