Butternut Squash Casserole the combination of the squash, pineapple, brown sugar and cinnamon was delicious. I'll definitely make this recipe again.

Ingredients

1 butternut squash

1 cup white sugar

1 1/2 cups milk

1 teaspoon vanilla extract

1 pinch salt

2 tablespoons all-purpose flour

3 eggs

1/4 cup margarine, melted

TOPPING

1/2 (16 ounce) package vanilla wafers, crushed

1/2 cup margarine, melted

1 cup brown sugar

Preparation of Butternut Squash Casserole

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.