Butternut Casserole
Yield
1 casserolePrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
butternut squash
squash, peeled and cubed |
*
|
| 2 | tablespoons |
butter
|
|
| ½ | cup |
brown sugar
|
*
|
| 1 | each |
eggs
beaten |
|
| ½ | cup |
evaporated milk
|
|
| ¼ | cup |
almonds
sliced not slivered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
butternut squash
squash, peeled and cubed |
*
|
| 3E+1 | ml |
butter
|
|
| 118 | ml |
brown sugar
|
*
|
| 1 | each |
eggs
beaten |
|
| 118 | ml |
evaporated milk
|
|
| 59 | ml |
almonds
sliced not slivered |
|
Directions
Cook the squash in salted boiling water until tender and drain very well.
Mash with butter, then add brown sugar and mix well.
Add beaten egg, then evaporated milk.
Pour into a greased 1½ quart casserole dish and sprinkle toasted almonds on the top.
Bake for 30 minutes at 325℉ (160℃).
