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Butternut Squash Bake

Butternut Squash Bake 3 lbs. butternut squash
5 tbsp. brown sugar
3 tbsp. butter or margarine
2 tbsp. flour
1 c. milk
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. sugar
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
3 eggs or egg substitute

2 tbsp. butter or margarine
1 tbsp. brown sugar
1/2 c. walnuts, chopped

Preheat oven to 400 degrees. Cut squash in half, scoop out seeds and place cut side down into a large glass dish sprayed with cooking spray. Bake in oven for 40 to 50 minutes. Squash should be tender enough to be easily pierced with a fork. Allow squash to cool. With a spoon, scrape out the squash from the shell and puree squash in a food processor. Drain squash in a fine sieve to remove excess water. Place squash into a large mixing bowl.

In a small saucepan over low heat, melt butter. Gradually whisk in flour and mix until smooth. Whisk in milk, salt, pepper, sugar, cinnamon and nutmeg. Constantly stir and cook for 10 minutes over medium heat. Allow sauce to cool down. Into bowl of squash, whisk in eggs and than sauce. Spread squash into a 2 qt. shallow casserole dish sprayed with cooking spray. Bake in lower 1/3 of oven for 35 minutes until center is set. Remove from oven and add topping.

For topping, melt butter in a small saucepan. Stir in brown sugar and nuts. Cook on low heat for 5 minutes. Sprinkle topping on top of squash. Bake casserole for 10 minutes longer. Makes 10 servings.

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