My friend, Myrt, gave me this recipe last year but for some reason, I was feeling too overwhelmed to try something new. Crazy, since Rickey loves squash! Anyway, on this wonderful misty (mist is about all Texas has had in a long while) day, I finally decided to try what I think is going to be something that he really likes.
I’m going to list the ingredients just as Myrt gave them to me, but then I will tell you how I adjusted. Be sure to read to the bottom before you bake. If you are a carb watcher like me, you will want to dish out a bit for yourself before you add the topping….dang it!
1 1/2 Pounds Butternut or Yellow Squash
1 Small Can Milk
1/2 Teaspoon Nutmeg
3/4 Cup Butter
1/2 Teaspoon Cinnamon
1/2 Teaspoon Vanilla
Preheat oven to 350 degrees.
1. The recipe calls for butternut squash, but I didn’t have time to bake so I boiled, drained, and mashed yellow squash. Besides, they have fewer carbs.
2. Mix all ingredients together. I used 1/2 cup of half and half instead of canned milk. Plus, I wasn’t sure if there was a can smaller than what I had or not. I also think that 3/4 cup butter was too much, and we love butter!
3. Bake for 25 minutes.
1/4 Cup Brown Sugar
1/2 Cup Coconut
1/2 Cup Chopped Pecans
1/2 Cup Butter
1 Cup Crushed Corn Flakes
1. Mix all together except butter. I did not use 1/2 cup. What you see in my photo is 2 tablespoons of butter cut on top of the topping.
2. Return to oven and bake 15 minutes.
Notes: There is the very real possibility that I did not weigh my squash correctly because I’ve never cooked anything that I thought had too much butter in it. However, if I were making this again, I would use 1/4 cup in the squash, and 1/4-1/2 cup in the topping. The topping that I made was delicious, but it could have used just a bit more butter. Also, if you are not concerned with carbs, you might want to put just a “dab” of sugar in the squash itself.
However, having said all of that, I will definitely make this again. Ric loved it!