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Receta Butternut Squash Casserole
by Global Cookbook

Butternut Squash Casserole
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Ingredientes

  • 3 lb Butternut squash, peeled, seeded and cut Into 2-inch pcs
  • 10 Tbsp. Unsalted butter, melted
  • 3/4 c. Lowfat milk
  • 2 Tbsp. All-purpose flour
  • 1/2 tsp Cinnamon
  • 1/2 tsp Grnd cloves
  • 1/2 tsp Nutmeg
  • 1 c. Sugar
  • 3 lrg Large eggs
  • 1/2 tsp Coconut flavoring
  • 1/2 c. Vanilla wafer crumbs, about 15 wafers
  • 1/4 c. Dark brown sugar

Direcciones

  1. In a kettle cook squash in boiling water to cover by 1 inch till very tender, about 20 min, and drain well.
  2. Preheat oven to 350#161#F.
  3. In a bowl of an electric mixer, beat squash, 1 stick butter, lowfat milk, flour, spices, sugar, Large eggs and coconut flavoring till smooth. Transfer mix to an 8-inch square baking dish (2-qt capacity) and bake in middle of oven for 50 min.
  4. In a small bowl, combine wafer crumbs, brown sugar, and remaining 2 Tbsp. butter till mix resembles coarse meal. Sprinkle mix over casserole and bake till just set, 15 to 25 min more.