I got this sweet, dessert-like recipe from the Producebox, which delivers fresh fruits and veggies from local farms to homes and business every week. It takes a little bit of effort to make this dish, but it’s incredibly good! If your kids won’t touch butternut squash, try making this for them. They’ll devour it, guaranteed.

Ingredients (for four people)

1/3 cup butter or margarine, softened
3/4 cup sugar (I used slightly less)
2 large eggs
1 (5 ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups mashed cooked butternut squash

For the topping:

1/2 cup Rice Krispies
1/4 cup chopped pecans or walnuts
2 tablespoons butter or margarine, melted
1/4 cup brown sugar (optional)

Directions

You can try baking the squash if you’re more comfortable doing that, but I cut the squash in half, scooped out the seeds, chopped it into smaller pieces and cooked it covered on medium-high heat with 2 tablespoons of water. Be careful that it doesn’t burn though! Once it’s soft, mash squash flesh and measure out 2 cups. The squash flesh will be rather runny. In another bowl, cream butter and sugar and add the 2 eggs, 5 oz evaporated milk, and vanilla. Add the 2 cups of squash. Pour into an 11×7 inch baking pan. Bake uncovered for 45 minutes at 350. Combine topping ingredients and sprinkle on evenly. Bake another 5 minutes. Serve hot.