When butternut squash soup isn’t enough to satisfy your cozy fall cravings, turn to dessert…and SJ Mag resident gardener, Toni Farmer (who, honestly, fixes most of our problems).
Butternut squash dessert casserole
Casserole Ingredients
1 large (or two small) butternut squash, peeled and steamed until soft or baked in the oven until soft)
1/2 cup sugar
1 1/2 cups evaporated milk
3 eggs
1 tsp vanilla
2 tsp flour
Topping Ingredients
3 tablespoons butter
1 cup chopped pecans
1 1/2 cup rice crispies
1/2 cup brown sugar
Topping Directions
Melt butter in the microwave and combine with cereal, pecans and sugar in a bowl. Mix until butter is distributed evenly.
Casserole Directions
Blend butternut casserole ingredients in a blender until smooth
Pour into a greased 9×13 baking dish (or smaller if you want a thicker casserole)
Bake for 30 minutes at 375 or until the casserole is “set.” It is like a soufflé so you want it to not jiggle in the middle when you move it.
Once set, remove from oven and pour pecan mixture evenly over the surface. Return to the oven for 10-15 min until topping is crispy