Grab yourself a butternut squash.
They’re pretty big, whitish-colored squashes in the veggie department.
Slice it lengthwise down the middle.
Scoop the little bit of seeds out.
Put the halves face down on a baking sheet (flat side down – because we all know where the squash’s face is, right?) and I’d use a baking sheet that has the short little sides on it too, since you’ll probably see some juices when it’s done.
Bake it at 375 for an hour.
When it’s done, let it cool, then use a spoon to scoop out the cooked squash from the hard rind. Throw out the rind.
Put the cooked squash in a blender.
1/2 C white sugar
1 tsp cinnamon
1.5 C milk
Dash of vanilla and salt
2 T flour
1/4 C melted margarine
And now blend it all nice and smooth.
Transfer your mixture to a 9×13 pan and bake it at 425 for 45 minutes.
While it’s baking,
Mix 1/2 C melted margarine with 1/2 C brown sugar and half a box of vanilla wafers (crushed up please).
After 45 minutes, take it out of the oven and add the topping.
Put it back in the oven at the same temp until the crumb topping is sufficiently brown/crispy.
And your house will smell amazing. And your family will love you. More than they already do.
I can’t take credit for this recipe, it’s just my modification of this one I found on Allrecipes.com. It’s really tasty. My husband says it’s “magical”. Enjoy 🙂