June at Angie's House (and November at Jessica's house) - Butternut Squash Casserole

Butternut Squash Casserole
INGREDIENTS
• Flesh of 1 cooked butternut squash – about 3 c.
• 3/4 cup white sugar
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons all-purpose flour
• 3 eggs
• 1/4 cup margarine, melted
TOPPING
• 3/4 cup chopped nuts (pecans preferred)
• 3/4 cup coconut
• 3/4 cup brown sugar
• 6 tablespoons flour
• 6 tablespoons melted butter
DIRECTIONS
1. Combine topping ingredients and set aside.
2. Blend all ingredients (except topping) in a blender or food processor.
3. Pour into a greased 9x13” pan.
4. Bake at 400 F for about 20 minutes, then sprinkle topping over all and return to oven.
5. Bake another 10-20 minutes, or until casserole is set.