Tricia's Squash Casserole

Tricia's Variations-
It calls for vanilla wafers in the topping, but I didn’t have any for the MOPS casserole I made, so I just used graham crackers instead. Total amount of butter used is one stick, divided. I use the unsalted butter, too. You can cut fat by using reduced, skim, or fat free milk. I used reduced fat. Also, I didn’t do any substitutions on the sugar, but it may be just fine with Splenda instead of the white sugar. If anybody tries that, they’ll have to let me know how it turns out.

3 pounds butternut squash, peeled, seeded and cubed
3/4 cup milk
6 tablespoons butter, melted
3 eggs, beaten
1/2 teaspoon vanilla extract
3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
TOPPING:
1/2 cup crushed vanilla wafers (about 15 wafers)
1/4 cup packed brown sugar
2 tablespoons butter, melted

Place squash in a large saucepan or Dutch oven; cover with water. Bring to a boil; cover and cook for 25-30 minutes or until tender. Drain and place in a large bowl; beat just until smooth.

Beat in the milk, butter, eggs and vanilla. Combine the dry ingredients; gradually add to squash mixture and mix well.

Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 45 minutes.

Meanwhile, in a small bowl, combine topping ingredients until crumbly; sprinkle over squash.

Bake, uncovered, for 12-15 minutes longer or until heated through.