1/2 cup sugar
1 1/2 cups milk
1 teaspoon vanilla extract
1 pinch salt
1/3 cup all-purpose flour
1 tsp cinnamon
1 sleeve graham crackers, crushed (can also use vanilla wafers or animal crackers)
1/4 cup butter, melted
1/2 cup brown sugar
Preheat oven to 425.
Slice butternut squash in half lengthwise. Scoop out pulp and seeds. Roast in oven 45-50 minutes on foil lined cookie sheet. Scoop out inside of squash and puree.
In a bowl combine butternut squash puree, white sugar, milk, vanilla extract, salt, flour, eggs, 3 tablespoons melted margarine, cinnamon, and nutmeg.
Spray an 8 x 8 dish with cooking spray. Spread squash mixture evenly in dish.
Bake in preheated oven for 35-45 minutes, or until set.
In a medium bowl combine crushed cookies, 1/4 cup melted butter and brown sugar. Crumble over top of cooked casserole and return to oven to brown for about 10 minutes.
Notes: Recipe calls for a 9 x 13 pan. I used this the first time I made it. I changed the recipe to use an 8 x 8 pan to make it a little thicker.