Butternut Squash Bake

This is a recipe that our friends' Melissa and Doug shared with us when we were on vacation with them in The Outer Banks. (This isn't actually her recipe, though I think it is pretty similar, I found this recipe in one of my cookbooks from the northwest Ohio area.) Whenever I make this, I think of them and am reminded of the fun times we had on vacation(s) together. We met Melissa and Doug when Chad and Doug were in Residency together. Melissa is quite possibly one of the sweetest people I have ever met and a wonderful friend. She has recently finished 6 rounds of chemo for Non-Hodgkin's Lymphoma. She will have another scan in a few weeks to determine what comes next. Please keep Melissa, Doug and their three wonderful children in your prayers. (For my family and friends from back home, Doug also grew up in Stryker.)

Andrew is going through a really rough stage with meals. He asks me everyday what I'm making for lunch or supper. When I tell him he says "____. I don't like____" The only time is happy about a meal is when it is a peanut butter and jelly sandwich. He does usually end up eating whatever I make, but not exactly willingly.

Well, tonight when I told him what we were having, he said "Butternut Squash Bake. I don't like Butternut Squash Bake!" I told him that I was tired of hearing him say things like that and that it hurts my feelings, which he has been told before. So we sat down and began eating. Both boys were very willingly moving their spoon to their mouth with food on it!! Then Andrew said "I'm sorry I said I don't like Butternut Squash Bake, Mom. I do like it." The boys and Chad and I all had several helpings of this. It is so yummy and sweet. We nearly ate the whole dish tonight, but maybe that had something to do with the fact that the steaks had to go back in the oven cause they were just a tad pink.

Anyways, the recipe....

Butternut Squash Bake
1/3 cup butter or margarine, softened
3/4 cup sugar
2 eggs
1 (5oz.) can evaporated milk
1 tsp. vanilla extract
2 cups butternut squash, cooked and mashed

Topping:
1/2 cup rice crisp cereal
1/4 cup packed brown sugar
1/4 cup chopped pecans
2 T. butter or margarine, melted

Preheat oven to 350. In a mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Stir in squash, mixture will be thin. Pour into a greased 8x11 baking pan. Bake, uncovered, for 45 minutes or until almost set. Combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly.