Butternut Squash Bake

Butternut Squash Bake 1/3 cup butter, softened 3/4 cup sugar 2 eggs 1 can (5 ounces) evaporated milk 1 teaspoon vanilla extract 2 cups mashed cooked butternut squash TOPPING: 1/2 cup crisp rice cereal 1/4 cup packed brown sugar 1/4 cup chopped pecans 2 tablespoons butter, melted In a large bowl, cream butter and sugar until fluffy. Beat in the eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into a greased 11-in. x 7-in. baking pan. Bake, uncovered, at 350° for 45 minutes or until almost set. In a small bowl, combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly. Freeze option: Bake casserole as directed without adding topping. Cool; cover and freeze. Freeze topping mixture in a resealable plastic freezer bag. To use, partially thaw casserole and topping in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Sprinkle topping over casserole and bake until bubbly.