Butternut Squash Casserole
|Diced cooked squash||3 Cup (48 tbs)|
|Eggs||2 , beaten|
|Sugar||3⁄4 Cup (12 tbs)|
|Margarine||3⁄8 Cup (6 tbs) (3/4 Stick)|
|Coconut flavoring||1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Crushed butter crackers||1⁄2 Cup (8 tbs)|
Combine the squash, eggs, sugar, margarine, coconut flavoring, milk and ginger in a large bowl and mix well.
Spoon into a greased 9x13 inch baking dish.
Bake, uncovered, at 325 degrees for 35 minutes.
Sprinkle with butter crackers and return to the oven for a few minutes or until crackers turn slightly brown.