Butternut Squash Casserole

Ingredients

1 (3 to 4 pound) butternut squash
1 cup white sugar
1 ½ cups milk
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons all-purpose flour
3 large eggs
¼ cup butter, melted

Topping:
½ (16 ounce) package vanilla wafers, crushed
½ cup butter, melted
1 cup brown sugar

Directions

Gather all ingredients. Preheat the 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.

Combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted butter in a 9×13-inch casserole dish.

Bake in preheated oven until set, about 45 minutes.

Combine crushed vanilla wafers, 1/2 cup melted butter, and brown sugar in a medium bowl.

Crumble over top of cooked casserole and return to oven to brown.

Serve and enjoy.