Butternut Squash Casserole
| Yield: | 8 Servings |
| Categories: |
| 3 | lb | Butternut squash, peeled, seeded and cut |
| Into 2-inch pieces | ||
| 10 | tb | Unsalted butter; melted |
| 3/4 | c | Milk |
| 2 | tb | All-purpose flour |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Ground cloves |
| 1/2 | ts | Nutmeg |
| 1 | c | Sugar |
| 3 | lg | Eggs |
| 1/2 | ts | Coconut flavoring |
| 1/2 | c | Vanilla wafer crumbs; about 15 wafers |
| 1/4 | c | Dark brown sugar |
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