Butternut Squash Crunch

Name: Butternut Squash Crunch
Ingredients: 3 (10 ounce) packages frozen butternut squash, thawed and drained slightly; 1/3 cup sugar; 1/4 cup skim milk; 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 marshmallow; 1/2 cup firmly packed brown sugar; 2 tablespoons all-purpose flour; 1 tablespoon butter or 1 tablespoon margarine, melted

12 ingredients

6 steps

Ingredients

3 (10 ounce) packages frozen butternut squash, thawed and drained slightly
1/3 cup sugar
1/4 cup skim milk
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 marshmallow
1/2 cup firmly packed brown sugar
2 tablespoons all-purpose flour
1 tablespoon butter or 1 tablespoon margarine, melted

Directions

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.