Butternut Squash Bake

Base

1. Cream:
   • 1/2 cup butter
   • 3/4 cup sugar
2. Beat in:
   • 2 eggs
   • 5 ounces evaporated milk
   • 1 teaspoon vanilla extract
3. Stir in 2 cups mashed cooked butternut squash.
4. Pour into a greased 11- by 7- by 2-inch pan.
5. Bake, unconvered, at 350 degrees for 45 minutes, or until almost set.

Topping

1. Combine:
   • 1/2 cup oatmeal
   • 1/4 cup brown sugar
   • 1/4 cup chopped pecans
   • 1/2 cup chopped cranberries
   • 2 tablespoons melted butter
2. Sprinkle over casserole.
3. Bake another 5 to 10 minutes or until bubbly.