Butternut Squash Casserole
1Preheat oven to 350°F.
2Coat an 11-in. x 7-in. baking dish with cooking spray; set aside.
3In a medium, bowl whisk the milk, butter, eggs, orange peel and vanilla. Place squash in a large bowl; beat in milk mixture. In a small bowl, combine the sugar, flour, Mrs. Wages® Pumpkin Pie Filling Spice Mix and flour; gradually add to squash mixture and mix well. Transfer to prepared baking dish.
4Bake, uncovered, for 50 minutes.
5Meanwhile, in small bowl, combine the crushed vanilla wafers, sugar, pecans and butter; sprinkle over top.
6Bake, uncovered, for 12-15 minutes or until heated through.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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