Shelly's Recipe

BUTTERNUT SQUASH CASSEROLE II

Category: Squash

1 butternut squash, quartered with seeds discarded
2 tbsp butter
1 egg, beaten
1/2 cup evaporated milk
1/4 cup toasted almonds, sliced - not slivered

Cook squash in salted boiling water until tender and drain very well. Mash with butter, then brown sugar and milk. Mix well. Add beaten egg and evaporated milk. Pour into a greased 1 1/2 quart casserole dish. Sprinkle with toasted almonds. Bake for 30 minutes at 325. Serves 6