Butternut Squash Bake

1/3 cup butter, softened
3/4 cup sugar
2 eggs
5 ounces evaporated milk
1 teaspoon vanilla extract
2 cups butternut squash, cooked, mashed

Topping:
1/2 cup crisp rice cereal
1/4 cup brown sugar, packed
1/4 cup pecans, chopped
2 tablespoons butter, softened

In a mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Stir in squash; mixture will be thin. Pour into a greased 11 x 7 x 2 inch baking dish.

Bake uncovered, at 350F for 45 minutes or until almost set. Combine topping ingredients; sprinkle over casserole. Return to oven for 5 to 10 minutes or until bubbly.