Warning! This dish is addictive. A friend of my Mom’s started making this at Thanksgiving years ago and it has become a family favorite. When I got married a few years back, I was given a scrap-book/cookbook that included this great recipe. If you do decide to try it, make sure to have a few recipe cards filled out. I get more requests for this than anything else. The squash is pureed and then baked with something similar to a pecan pie topping. It tastes like a side dish desert and is absolutely wonderful for this time of the year.
3 cups mashed butternut squash
1/2 cup of milk
1/2 cup of butter
1 cup of sugar
1 tsp. of vanilla
2 beaten eggs
1 cup of sweetened flake coconut
1 cup of chopped pecans
1 cup of brown sugar
1/2 cup of flour
1/3 cup of butter
Preheat over to 350. Mix all the ingredients above with an electric mixer and then place in a casserole dish (mixture will be somewhat soupy).
In a separate bowl, mix together the topping ingredients. A dough blender works best. Once thoroughly mixed, add topping to the casserole and bake for 35 minutes until set.
I usually double the recipe if I’m cooking for a large group, but not the topping as there is plenty.