Email to Brenda-Lee Olson      

Butternut Squash Crunch

Source of Recipe

Flower7 at Recipezaar (modified by BL Olson 2006)


Recipe Introduction

This is very much like a traditional sweet potato dish often served at holiday meals. If you can find frozen squash use that, otherwise, prepare fresh squash first (roast it, peel it and whip it with an immersion blender).

List of Ingredients

30 ounces butternut squash
1/3 cup sugar
1/4 cup milk sub
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs, beaten lightly
1 cup miniature marshmallows
1/2 cup firmly packed brown sugar
2 tablespoons all-purpose GF flour blend
1 tablespoon margarine, melted


Recipe

1. Preheat oven to 350�F Lightly grease a 2-quart baking dish and set aside.

2. Combine squash, white sugar, milk, cinnamon, vanilla, salt, nutmeg and eggs in a large bowl and stir well.

3. Spoon into baking dish and top with marshmallows.

4. Combine brown sugar, flour and butter in a small bowl and mix until crumbly.

5. Sprinkle topping over marshmallows.

6. Bake for 25 minutes or until filling is bubbly and marshmallows are lightly browned.