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Butternut Squash Casserole
1 medium butternut squash, peeled, cubed
2 tablespoons butter
1/2 cup brown sugar
1 egg, beaten
1/2 cup evaporated milk
1/4 cup sliced toasted almonds (not slivered)
Cook the squash in salted boiling water until tender and drain very
well. Mash with butter, then add brown sugar and mix well. Add
beaten egg, then evaporated milk. Pour into a greased 1-1/2 quart
casserole dish and sprinkle toasted almonds on the top. Bake for 30
minutes at 325�F.
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