Butternut Squash Crisp

Butternut Squash Crisp

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.

jackie austin