“Meal-ticket’’ squash bake
Susan Karpowicz makes this crispy-topped squash bake that she tweaked from a Taste of Home magazine about 15 years ago. “I am always asked to bring this to any Thanksgiving or Christmas gathering,’’ says Karpowicz, a Hudson resident. Pureed squash is mixed with evaporated milk and eggs and baked until it’s almost set, then topped with a mixture of crisp, dry rice cereal (think Rice Krispies), sugar, and nuts, and baked a little longer. We found the recipe plenty sweet without additional sugar in the puree.
Butter (for the dish)
3 whole peeled butternut squash (6 halves), cut into 1-inch pieces
1/2 cup (1 stick) butter, at room temperature
1 can (12 ounces) evaporated milk 1. Set the oven at 350 degrees. Butter a 9-by-13-inch baking dish.2. In a large pot fitted with a steamer insert and several inches of boiling water, steam the squash in a covered pan for 10 minutes or until it is tender.
3. With a slotted spoon, transfer the squash to an electric mixer bowl. Beat to mash it. Add the butter, eggs, and milk.
4. Bake uncovered for 45 minutes or until almost set. Make the topping while the dish bakes.
1 cup crisp, dry rice cereal (such as Rice Krispies)
1/2 cup packed brown sugar
1/2 cup chopped pecans or walnuts
1/4 cup (4 tablespoons) butter, melted
1. In a bowl mix the cereal, brown sugar, pecans or walnuts, and butter. Sprinkle over the squash.
2. Return the dish to the oven and bake for 10 minutes more or until the topping is set. Total baking time is 55 minutes.
Adapted from Susan Karpowicz