Butternut Squash Casserole

This picture doesn't do the flavor of this dish justice! It was so delicious! Defiantly a must if you like butternut squash and want a different way to cook it. In fact this recipe is also going to go with my Thanksgiving recipes. The flavors are so rich and very filling. I got the original recipe here while searching for more butternut squash recipes.

Butternut Squash Casserole

Ingredients

1 butternut squash

1/2 cup evaporated cane juice

1 /2 cups rice milk

1 teaspoon vanilla extract

1 pinch salt

2 tablespoon barley flour or whole wheat flour

3 eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 cup butter, melted (ICBINB spray)

TOPPING

1/4 cup brown evaporated cane juice (organic brown sugar)

3 tablespoons butter, melted (ICBINB spray)

2 cups crushed corn flakes

Directions

Preheat oven to 425*F. Cut butternut squash in half and remove seeds. Place squash skin side up on a parchment lined cookie sheet. Bake until squash is soft and you can insert a knife easily into squash. Then remove from oven and cool until you can handle it. Once it is cooled scoop out squash and put into medium sized bowl and mash. In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, evaporated cane juice, rice milk, vanilla, salt, flour, eggs, and 1/4 cup melted butter. Bake in oven for 45 minutes, or until set. In a medium bowl combine corn flakes, melted butter, and brown evaporated cane juice. Crumble over top of cooked casserole and return to oven to brown.